2-Ingredient Cranberry Chocolate Bites - Carolina Gelen

Line a baking sheet (small enough to fit in your freezer) with parchment paper. Slice the jellied cranberry sauce into 8 rounds. Place the rounds on the baking sheet. If you’re not working with jellied cranberry sauce, simply dollop the cranberry sauce into small piles. Freeze the cranberry sauce for at least 2 hours, until the exterior is solid to the touch. The jelly should be easy to hold and not as bouncy to the touch, a texture similar to popsicles.

In a microwave-safe bowl, add 300 grams of chocolate. Melt in the microwave, mixing at 15 second intervals. Add the remaining 100 g of chopped chocolate to the melted chocolate and mix until melted (a few chunks are fine).

Remove the frozen cranberry rounds from the freezer. Working quickly, dip each round in chocolate, coating it on both sides, flipping it with two forks. Place the chocolate-covered cranberry round back on the baking sheet. Repeat with the remaining rounds. If the chocolate in the bowl hardens slightly, place it back in the microwave for a few seconds.

Return the pan to the freezer. Freeze until the chocolate is fully hardened, at least 30 minutes.

Store in the freezer up to a month.