Sort ingredients
jdyer
QR Code
Listen
Pdf
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.
Freeze the cranberry sauce for at least 3 hours, until solid.
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.
Remove the frozen cranberry rounds from the freezer.
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.
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.