“Dark chocolate truffles bursting with pomegranate juices.”
READY IN:
30mins
YIELD:
18 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut pomegranate into segments and remove arils. Set arils aside.
  2. Bring heavy cream to a boil. Pour hot cream over dark chocolate, whisking consistently until chocolate is melted evenly. Stir in instant espresso and pomegranate arils.
  3. Pour ganache into a bowl and allow to set in the freezer or fridge for at least an hour.
  4. Bring to room temperature. With a small scoop, scoop out the chocolate and smooth it into a round ball between your palms. Roll in unsweetened cocoa powder or decorate any other way you'd like.

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