Chocolate Covered Pomegranate Seeds Recipes
THE BEST CHOCOLATE COVERED POMEGRANATE RECIPE EVER!
This chocolate covered pomegranate recipe is perfect for Valentine's Day and beyond.
Provided by Halle Cottis
Categories dessert
Time 10m
Number Of Ingredients 2
Steps:
- 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.
CHOCOLATE-COVERED POMEGRANATE SEEDS
I dunk pomegranate seeds in chocolate to get these easy little treats friends and family love. -Jim Javorsky, Havre de Grace, Maryland
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 dozen (about 1 pound)
Number Of Ingredients 2
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds., Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 70 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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.
Provided by Julesong
Categories Candy
Time 10m
Yield 1 batch, 12-14 serving(s)
Number Of Ingredients 3
Steps:
- 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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- Lay the pomegranate seeds on a paper towel or dish cloth to dry out. Gently pat the seeds with a paper towel to soak up some of the moisture to speed up the process. Regularly check on the seeds to see if they've dried. This could take up to 2 hours.
- When the pomegranate seeds have dried, begin melting the chocolate chips over a double boiler, stirring occasionally until all the chips have melted together.
- Once the melted chocolate chips look nice and smooth, remove it from the heat and gently stir in the almonds and pomegranate seeds.
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- Using silicone molds, spoon several teaspoons of melted chocolate into the mold cavities. Transfer the mold to the freezer for 5-10 minutes to harden.
- Remove the mold from the freezer. Add a big spoonful of pomegranate on top then drizzle with more dark chocolate. NOTE: You will likely need to re-heat the chocolate before drizzling!
- Place the silicone mold back in the freezer to harden for another 5-10 minutes, then carefully pop out of the molds.
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- Make sure that your pomegranate seeds are bone dry. Too much moisture will cause the chocolate to seize, so dont skip this step.
- Melt your chocolate in a double boiler or in the microwave. 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 ooey-gooey chocolate coated seeds into little puddles on a silicone mat or some parchment paper.. Repeat until finished.
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- Microwave using the melting setting, identifying chocolate, and stirring as directed. If you don't have these options, microwave the chocolate at level 5 for 3 minutes at a time, stirring in between until it is melted and smooth.
- Using a double boiler, place a small amount of water in the bottom portion of the double boiler. Add the chocolate chips to the top pan, being careful not to get water in the chocolate chips (which will ruin it). Bring the water in the lower pan to a boil, reduce heat, and stir the chocolate chips to melt.
- Once melted, using a spoon, place a small amount of chocolate in the mini-muffin paper cups and spread around roughly to cover most of the inside of the paper cup. The chocolate cups do not need to be full or neatly done.
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- Pomegranate Tea. This delicious tea is loaded with health benefits and antioxidants. You can even let it cool and enjoy iced pomegranate tea on a hot afternoon.
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- Homemade Pomegranate Jelly. Looking to switch things up? Homemade pomegranate jelly is a delicious alternative to grape jelly and is a great way to use up all the extra fruit lying around.
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