Nutrition per serving may change if servings are adjusted.
½ cup bittersweet chocolate chips
4 clementines at room temperature, peeled and sectioned
1 tablespoon finely chopped crystallized ginger
Line a baking sheet with parchment or wax paper.
Place chocolate chips in a small glass bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving in 20-second intervals until melted, stirring after each interval. (Alternatively, melt in the top of a double boiler over hot, but not boiling, water.)
Dip half to two-thirds of each clementine section into the melted chocolate. Let the excess drip back into the bowl. Place the dipped fruit on the prepared baking sheet. Sprinkle crystallized ginger over the chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Make Ahead Tip: Refrigerate in an airtight container for up to 1 day.
18 calories;1 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 2 g sugars; 1 g added sugars; 5 IU vitamin A; 5 mg vitamin C; 3 mg calcium; 0 mg iron; 0 mg sodium; 17 mg potassium