Chocolate-Covered Watermelon Bites may seem like a strange combo, but one taste and I guarantee you’ll be hooked on this refreshing, healthy snack! And whatever you do, don’t forget to sprinkle a little sea salt on top of the chocolate before it hardens for even more of a flavor upgrade.
Melted chocolate and juicy watermelon aren’t the most common companions. And I certainly had my doubts about pairing the two up since melted chocolate getting cozy with anything water-based often leads to an inedible, seized mess. So how do we make refreshing chunks of watermelon and silky-smooth chocolate get along? One word: Freezer.
The bite-sized servings of watermelon go for a quick freeze before being dunked in your choice of melted chocolate and finished with a sprinkle of sea salt. Remember that the better quality of chocolate you use, the better these sweet and salty bites will taste. And feel free to swap sprinkles for the sea salt, or add some extra crunch with chopped nuts to round out this easy, refreshing and healthy dessert.
Why You’ll Love this Recipe
- Easy, healthy and refreshing.
- Sweet and salty.
- Combines the best of both worlds—juicy, fresh fruit and rich, indulgent chocolate.
- Choose High-Quality Chocolate: Opt for good-quality chocolate, whether it’s dark, milk or white, as it will have the best taste and texture.
- Don’t Use Chocolate Chips: They have a waxy coating that makes it more difficult for the chocolate to adhere to the watermelon.
- Freeze Before You Dip: Freeze the watermelon cubes on a wax paper-lined baking sheet for at least 30 minutes prior to dipping into the melted chocolate. Make sure to leave space between each piece so they don’t stick together.
- Work Quickly and in Batches: Since we’re dealing with partially frozen fruit and quick-setting chocolate, it’s important to work quickly to avoid the watermelon thawing and the chocolate seizing.
- Decorate and Customize: While the chocolate is still slightly wet, you can sprinkle toppings like sea salt (my fave!), chopped nuts, coconut flakes or colorful sprinkles. This step is totally optional but can elevate the overall presentation and flavor.
- Serve Immediately or Store in the Freezer: Once the chocolate has fully set, serve immediately or store the chocolate-covered fruit in an airtight container in the freezer. Enjoy them within 5 days for the best taste and texture.
Frequently Asked Questions
To identify a ripe watermelon, there are two key characteristics to look for. Firstly, a ripe watermelon will feel heavy for its size when lifted, indicating a higher water content. Secondly, examine the watermelon for a yellow spot. This spot is the area on the watermelon that was resting on the ground during growth. If the field spot is white or pale green, it may indicate that the watermelon is underripe.
Check out my simple video tutorial for how to cut a watermelon.
Arrange the watermelon pieces in a single layer on a wax paper-lined baking sheet. Ensure that the pieces are not touching each other to prevent them from freezing together. Transfer the baking sheet to the freezer and flash freeze for 30 minutes, or until the pieces are solid and firm.
They’ll last up to 5 days when stored in an airtight container in the freezer.
- 3 cups cubed watermelon (1-inch cubes)
- 1 cup chopped chocolate
- Sea salt, for garnishing (optional)
- Line a baking sheet or large plate with wax paper. Arrange the watermelon cubes on the wax paper so that they aren’t touching one another. Stick a toothpick atop each piece of watermelon then place the baking sheet in the freezer for 30 minutes.
- Melt the chopped chocolate in a double boiler or in the microwave. Dip each frozen piece of watermelon into the melted chocolate. Shake off any excess chocolate then immediately sprinkle the chocolate with sea salt. (The chocolate will harden very quickly.) Return the dipped watermelon pieces to the wax paper to set fully. Serve immediately or store in the freezer until ready to serve.
- Do not use chocolate chips in this recipe, as they have a waxy coating that makes it more difficult for the chocolate to adhere to the watermelon.
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Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.