Community Pick
Chocolate Pomegranate Seeds
"So easy it's almost ridiculous! :) These chocolate-covered pomegranate seeds are a great addition to the holiday season, and the kids will like helping to make them."
photo by sweetysjd
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
1 batch
- Serves:
- 12-14
ingredients
- 2 large pomegranates
- 1 (12 ounce) bag semi-sweet chocolate chips
- wax paper
directions
- Refrigerate the pomegranates (not required, but it helps).
- Remove all the seeds and place them in a colander.
- Gently rinse the seeds, then lay them out on paper towels to let them dry.
- Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
- Melting the chocolate the easy way: put the chocolate chips in a glass container (I'd use my big 4-cup Pyrex measuring thingy) and microwave them until they're melted, stirring occasionally; don't overdo it, though- you don't want the chocolate to burn or get tough.
- Melting the chocolate another way: in a double boiler, melt the chocolate chips (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works too); stir constantly while melting so you don't scorch the chocolate.
- Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, on to the wax paper.
- Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
- Keep refrigerated- they should keep for 3-4 days, at least, although I doubt they'll last that long once you taste them.
- Enjoy!
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Reviews
-
This is so good, Julesong! I was a little hesitant to try this, but it was so simple, and I had two pomegranates I needed to use up. I finely minced some candied ginger (about 2 TBSP, minced) and added that to the chocolate, as well as about 1/4 cup of toasted slivered almonds. The almonds were kind of lost in the other flavors, but I really felt that the ginger was a stunning addition. This recipe is so good! The little "gems" just burst in your mouth, and chocolate and pomegranate juice mix beautifully! I made some of my little candies a bit big, and discovered that it was better to make them small enough to pop in your mouth in one bite so as not to lose any of the pomegranate seeds. Thanks for this recipe, it is an impressive one, and I'll be making it to munch on for Thanksgiving. Thanks once again! -
Never thought about mixing pomegranate with chocolate before but it really is pretty good. I made some with white chocolate and they were gorgeous - the white stayed white so it really showed off the red in the seeds. The white chocolate didn't melt as easily as the dark though, but that was likely user error -
Super easy and FABULOUS! Who could imagine that something so easy could be so heavenly! I was lucky enough to come upon some pomegranites in September and remembered seeing this recipe earlier in the year. My daughter and I made this in just a few minutes - She had already taken the pomegranite seeds out. A tip she came across about an easy way to get pomegranite seeds out. Take the pomegranite apart in a bowl of water - holding the pomegranite under water. The seeds sink to the bottom of the bowl, and the peel and little pieces of pith float to the top and can be skimmed off easily. -
So this one goes in my file of "so easy but super impressive stuff to take to gatherings"! They were a huge hit for the Thanksgiving crowd. My advise for this recipe (if you're willing to give up some of the "easy") is to break it down into 3 or 4 very small batches and use a teaspoon to make the "drops" as small as possible. I found that the longer the chocolate/pomegranate mixture sat and began to cool (while you were spooning it onto the wax paper) the less pleasing the final product looked. May also help to make sure your pomegranate seeds are at room temperature before you add them to the chocolate to keep from cooling it too much. It's hard to make these small, but I agree with Mommy2two, to be at their best, they should be small enough to pop the whole thing in your mouth. -
I had purchased a pomegranate because it was on sale, but had no clue what to do with it when I got home (I'm sure none of you have ever had that problem!). Thanks for the great recipe! The only thing I would add is that before draining and rinsing I drained as much of the juice as I could into a cup for drinking. Mmm, good! Thank you!
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
