Oh Yeah, I Am Excited!
It isn’t often that I get this excited about a recipe! Ok, I might be fibbing a bit….I am ALWAYS excited to share my recipes with you all, but this recipe is absolutely amazing!
A few weeks ago I really dove into learning everything there is to know about a pomegranate. To think that I had never even tried one before because I didn’t know how to open one and retrieve the fruit/seeds.
Well, I tackled that and did a video on How To Open A Pomegranate in Less Than 1 Minutes and now I just can not get enough of these little things! If you missed last weeks post on Winter Fruit Salad with Lemon Poppy Seed Dressing, be sure to check it out!
Let’s Get To Cooking!
These little candies are so easy to make! The first thing you need to do is get the seeds out of your pomegranate. Be sure to watch the video on how to remove the seeds quickly. You will only need about 2/3 cup of pomegranate seeds for this recipe. You could use more if you would like and you certainly will have some left over to enjoy later.
After you have removed the seeds, set aside. Now you are going to need 1 cup of dark chocolate. I used Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips for this recipe.
How To Use A Double Boiler
In a double boiler, melt your chocolate. I have 4 pictures below to show you how to properly set up a double boiler. Just add enough water to a saucepan to touch the bottom of the bowl that will sit inside the saucepan. Make sure the bowl is safe for heat and that water won’t get into the bowl that has the chocolate.
Bring the water to a boil and set the bowl on top of the water (turn heat down once you add chocolate) , pour the chocolate in the bowl and stir until it is nicely melted. This took me about 5 minutes.
Assembling The Chocolates
Do not remove the bowl with the chocolate from the saucepan. The hot water below the bowl will allow the chocolate to stay warm while you are assembling the candy. Simply remove the saucepan from the burner once the chocolate is melted and take it to the desired location where you are putting together your candy.
In a mini muffin pan, add some mini muffin inserts. Place some melted chocolate in the bottom of the muffin insert and place the pomegranate seeds on top of the chocolate.
Continue to do this for all 12 pieces of candy. It is okay if things get a little messy…trust me, it is worth it!
I didn’t fill mine all the way to the top because I really wanted to taste the chocolate, but if you are wanting more of a pomegranate burst, fill them up! 🙂
Now simply pour more chocolate over the pomegranates. If you added more pomegranate to your candy, you might need a little more melted chocolate.
Can I just tell you…you know when you have a chocolate covered cherry and you bite into it and the juice just pours out of the bite? Oh, the ooey, gooey goodness (I know, ooey isn’t a word, but you can taste the deliciousness!) Well that is what you get from these fantastic candies! Watch out, they are juicy and delicious!
Place in the refrigerator until the chocolates firm up. Mine took about a half hour to set up. When they set, dive in and enjoy!
I store mine in the refrigerator for about a week but they won’t last that long. My guess is that you will be making another batch tomorrow! 🙂 A perfect treat for the upcoming valentines holiday!
The Best Chocolate Covered Pomegranate Recipe Ever!
Prep Time: 10 minutes- Total Time: 10 minutes
- Yield: 9 servings 1x
- Category: dessert
- Method: stovetop
- Cuisine: american
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This chocolate covered pomegranate recipe is perfect for Valentine’s Day and beyond.
Ingredients
- 2/3 cup pomegranate seeds, See Video
- 1 cup dark mini chocolate chips
Instructions
- Remove the seeds from pomegranate and reserve 2/3 cup for chocolates.
- In a double boiler (see above), melt chocolate until smooth and creamy.
- In a mini muffin pan, add 12 mini muffin inserts to the pan,
- Coat the inside of the bottom of the muffin inserts with some melted chocolate and top with a spoonful of pomegranate seeds. Top with some more chocolate to cover seeds.
- Place in the refrigerator for 30 minutes or until set.
- Remove from muffin tin and enjoy.
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That’s what I was waiting for! Can’t wait to make tomorrow!
We ate all 12 today Tracy 🙂 My kids LOVED them!
I didn’t wait until tomorrow. They are chilling as we speak!
So good! I used a mini chocolate cup mold to make mine so they are pretty much bite sized. Make sure your mouth is completely closed when you bite into it. Thanks Halle!
Yum. Only dark chocolate for me 72% or higher
LOVE THEM. When in season, one each night as a treat. Very healthy.
Hand raised 🙂
Made them last night..OMG!!! I have found my Christmas confection. Thanks for the easy and scrumptious recipe!
Hi Halle-
I came across your nifty little idea of adding the mini muffin liners which I will be doing when I make these. It keeps the treats neat and tidy. Great job! I have 2 pomegranate trees that are loaded this year. I’ve frozen 2 gallons of seeds, thus far, and am looking for fun things to make for the holidays, as gifts, etc. Your idea is going to be implemented!
I also had a couple of ideas for you to try that I will be doing. I will be making some of these with white chocolate and with both recipes will add a drizzle or two of caramel sauce on the top of the candies just before refrigeration.
I also make homemade jams and jellies (for over 20 years now) and make a chocolate pomegranate topping that is to die for. This is absolutely delicious on so many things. I make gift baskets for family, friends and my doctor’s office who love these interesting recipes. This year, they will get some of these chocolate pomegranate treats you came up with.
Thank you for the wonderful idea!
These look wonderful, and now I will be freezing the rest of the poms to make some of these later. Halle – maybe Cynthia, in one of the prior postings will share her recipes for using this wonderful fruit. Thanks for all the great ideas. Happy New Year 2014
A pomegranate tree?!? You lucky girl!
To make a healthier version use both organic baking cocoa, maple syrup and coconut oil for the chocolate! It’s so easy just add 1/2 cocoa and 1/2 coconut oil & 2 TBLS maple syrup. Mix together and add a little to each bottom of cup cake inserts. Then add pomegranate seeds and top it off with the chocolate mixture. Enjoy! Thanks for the great recipe!