Chocolate-dipped candied clementine with vanilla ice cream

This recipe highlights the candied clementine in a simple yet refined dessert. Half coated in dark chocolate and served with a scoop of vanilla ice cream, the fruit remains clearly recognisable and visually appealing.

When cut, the clementine releases its juice, blending naturally with the warm chocolate and the sweetness of vanilla. A quick and elegant dessert, perfect to finish a meal effortlessly.

Recipe

Ingredients (for 1 serving)

• 1 candied clementine

• 20–25 g dark chocolate (minimum 60% cocoa)

• 1 small scoop of vanilla ice cream

Preparation

1. Gently melt the dark chocolate over a bain-marie or very low heat.

2. Dip half of the candied clementine into the melted chocolate, keeping the other half visible.

3. Place the clementine in a small bowl and let the chocolate set slightly.

4. Add a scoop of vanilla ice cream just before serving.

Serve immediately to enjoy the contrast between fruit, chocolate and ice cream.

Chef’s tip

Let the chocolate cool slightly before coating the clementine to achieve a smoother and shinier finish.

 Discover our candied clementines in the dedicated category