Chocolate Covered Cranberry Sauce

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Have you ever thought cranberry sauce could wear a little black dress? This Chocolate Covered Cranberry Sauce is exactly that—an elegant, indulgent twist on a holiday staple. Instead of getting lost next to the turkey, cranberry sauce finally takes center stage, dressed in a glossy coat of dark chocolate and ready to impress.

This is the kind of treat that surprises people. It looks sophisticated but uses just a few pantry staples. It’s tangy, sweet, and richly chocolatey all at once—perfect for the dessert board, gifting, or as a cheeky snack straight from the fridge.

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Preparation Phase & Tools to Use

To pull off the perfect Chocolate Covered Cranberry Sauce, the right tools make all the difference:

• Silicone Mold or Muffin Tin: Essential for shaping the chocolate discs neatly. Silicone molds pop out the chocolates effortlessly.
• Microwave-Safe Bowl or Double Boiler: Melting chocolate smoothly is non-negotiable. Go for a double boiler if you’re picky about shine.
• Spoon or Small Offset Spatula: You’ll use this to layer the chocolate and spread it into molds.
• Freezer Tray or Fridge Space: Since this is a no-bake dessert, you need a chill zone to set your chocolate.
• Parchment Paper (Optional): If you’re free-forming your chocolate discs, this prevents sticking.

Keep it simple, but don’t skip these. They’ll save time and ensure your treats look as polished as they taste.

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Ingredients for the Chocolate Covered Cranberry Sauce

Each ingredient in this recipe plays a starring role, contributing either to the rich chocolate shell or the vibrant, tangy core.

• Dark Chocolate (semi-sweet or bittersweet): This is your smooth, glossy coat. Choose high-quality chocolate for a rich snap and elegant finish.
• Cranberry Sauce (whole berry or homemade): The heart of the recipe. It adds tartness, moisture, and a soft, jelly-like contrast to the firm chocolate.
• Coconut Oil (optional): A tiny bit helps chocolate melt silkier and gives it that perfect sheen once chilled.

You don’t need a long list to make magic. These three ingredients, in the right proportions, turn into something beautifully bold.

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How To Make the Chocolate Covered Cranberry Sauce

Step 1: Melt the Chocolate

Break up the chocolate and place it in a microwave-safe bowl or double boiler. Melt it in short bursts (if using the microwave) or over simmering water, stirring until smooth. If you want extra shine, stir in a teaspoon of coconut oil.

Step 2: Layer the Bottom Chocolate Shell

Spoon about a teaspoon of melted chocolate into each mold cavity. Use the back of a spoon or a spatula to coat the bottom and slightly up the sides. Freeze for 5 minutes to set.

Step 3: Add the Cranberry Filling

Once the bottom shell is firm, dollop about 1 teaspoon of cranberry sauce onto the chocolate layer. Leave some space at the edges so the top layer can seal it in.

Step 4: Seal with More Chocolate

Cover the cranberry center with more melted chocolate, smoothing it out so it touches the edges and forms a solid top. Tap the tray gently to remove air bubbles.

Step 5: Chill and Unmold

Refrigerate or freeze until fully set, about 20 minutes. Once firm, pop the chocolates out of the molds. If you’re not using molds, peel them gently off the parchment.

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Serving and Storing Chocolate Covered Cranberry Sauce

Serve these little chocolate gems chilled or at room temperature for the best bite. They shine on a dessert tray next to cookies and holiday bark, or stand proudly as a solo sweet with coffee or port.

If gifting, tuck them into mini cupcake liners and place in a festive tin. For storing, keep them in an airtight container in the fridge for up to 10 days, or freeze for longer storage. They thaw beautifully with no texture loss.

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Frequently Asked Questions

Can I use homemade cranberry sauce?

Yes—in fact, it’s even better. A thicker, slightly reduced sauce holds up best inside the chocolate shell.

What type of chocolate works best?

Go for dark or semi-sweet chocolate with 60-70% cocoa. Milk chocolate can be used, but it may make the final treat overly sweet.

How do I keep the chocolate from cracking?

Make sure the cranberry sauce is at room temperature before adding it. Sudden temperature contrast can crack the chocolate as it sets.

Can I add spices or zest to the cranberry sauce?

Absolutely! A little orange zest or cinnamon stirred into the cranberry layer adds a holiday touch.

Is coconut oil necessary?

No, but it helps create a glossier finish and slightly softer bite, which contrasts nicely with the tart filling.

Can I make this vegan?

Yes—just use vegan chocolate and check that your cranberry sauce doesn’t contain gelatin or other animal-based ingredients.

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Want More Chocolate Dessert Ideas?

If you love this Chocolate Covered Cranberry Sauce, you might enjoy a few more chocolate-forward creations that play with texture and flavor just as beautifully.

Try the Indulgent Chocolate Chess Pie, a rich and gooey slice perfect for serious cocoa lovers. For a nostalgic twist, the Decadent Chocolate S’mores Cupcakes with Gooey Marshmallow Center are always a crowd-pleaser.

Want bite-sized options? Check out Chocolate Peanut Butter Dream Bars or the Cheesecake Deviled Strawberries for something fruity and fun. And if you’re looking for a silky variation, don’t miss the No-Bake Banana Pudding Cheesecake—it’s smooth and effortless.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for later. Just tap the Pin button to keep it handy.

If you make it, tell me how it turned out. Did you go with orange zest? Did you use bittersweet or milk chocolate? Leave a comment below—I’m always excited to see your twists.

And if you want even more dessert ideas, come follow me on Pinterest at LadyPlate, where I share sweet creations every day.

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