Remember how I mentioned that I had joined a CSA a month or so back? Well there was a while there when I would have 4-5 pomegranates on my counter at a time. This is when I decided to master my ‘How-To Seed A Pomegranate‘ technique and would open and deseed a few poms at a time, leaving me with bowls of Pomegranate seeds in my fridge and plenty of thoughts on how to use them. (Because it does take a little effort to get the seeds out a Pomegranate, pre-prepping them is definitely the way to go!).
Once you have these plump, juicy, sweet, and tart little gems ready to go you will find yourself tossing them into almost any dish your cooking (both sweet and savory!). They love to be added to pancakes, oatmeal, muffins, yogurt, cottage cheese, chicken dishes, salads, beans, etc…. It is surprising how much you can do with them.
The one thing that I highly recommend NOT doing is putting them in a bowl for your 2 year old to snack on!! I thought this was a good idea until Katie stuck one way up her nose and I had to use this technique that I found by googling ‘pomegranante seed up toddlers nose‘ to get it out.
True story. But I digress…
I’ve always been a fan of chocolate bark. It’s beautiful, it’s delicious, and it’s deceptively easy to make. I was initially going to make Pomegranate Chocolate Bark but could not resist the temptation to simply dump all the seeds right into my pot of melted chocolate (yum scrum)! I did however top each drop with a few extra seeds just for the pretty factor (do these not just scream holiday?!).
The key to making this ‘recipe’ a success is being sure that your pomegranate seeds are dry, dry, dry! If there is to much moisture on the seeds your chocolate will seize, and your drops will be a flop! I left my seeds out on the counter between two dish towels for a few hours before I made this to be sure thy were nice and dry.
Biting into these little Chocolate Covered Pomegranate drops is pure heaven. The Pom seeds burst in your mouth and the rich, dark chocolate melts all around them… simply divine!
They would make the perfect pair to a glass of champagne… lots of bubbles popping all around… a little party in your mouth!
So here’s to YOU (and bubbles)!
Enjoy the rest of the year!
Enjoy the holidays!
Enjoy your friends and family (even when they are driving you crazy)!
And most of all, enjoy yourself (you deserve it after all)!!
Happy holidays and lots of love! xo
Chocolate Covered Pomegranate Drops
Yield: 16 drops
Prep Time: 30 minutes + 2 hours to chill
Total Time: 2 1/2 hours
- 6 oz dark Chocolate (at least 70% cocoa)
- 1 cup pomegranate seeds
Line a rimmed baking sheet with a silpat mat or some parchment paper.
Make sure that your pomegranate seeds are bone dry! Too much moisture will cause your chocolate to seize, so don’t skip this step.
Create a double boiler and melt your chocolate (to see this technique demonstrated click here).
Once the chocolate has melted toss in your pomegranate seeds and gently toss until all the seeds are coated with the chocolate.
Scoop about a tablespoon of your oooey gooey chocolate coated seeds into little puddles on the silpat mat. Repeat until finished.
Pop tray into the fridge for about one hour or until set. Store in an airtight container in the fridge for up to 3 days.
Makes about 16 drops.
1/16th of the recipe: Calories: 67; Total Fat: 4.8g; Saturated Fat: 2.6g; Cholesterol: 0mg; Carbohydrate: 7.5g; Dietary Fiber: 1.2g; Sugars: 5.3g; Protein: 1g