Dark Chocolate Covered Pomegranate Drops Recipe

Introduction

These Dark Chocolate Covered Pomegranate Drops combine the rich intensity of dark chocolate with the juicy burst of fresh pomegranate seeds. They make a delightful and elegant treat that’s both refreshingly fruity and satisfyingly sweet.

Ingredients

• 6 oz dark chocolate (at least 70% cocoa)
• 1 cup pomegranate seeds (dry)

Instructions

1. Step 1: Line a rimmed baking sheet with a silicone mat or parchment paper to prevent sticking.
2. Step 2: Ensure your pomegranate seeds are completely dry. Excess moisture can cause the chocolate to seize, so this step is essential.
3. Step 3: Melt the dark chocolate using a double boiler or microwave. Once melted, add in the pomegranate seeds and gently toss until each seed is well coated with chocolate.
4. Step 4: Using a spoon, scoop about a tablespoon of the chocolate-coated seeds into small puddles onto the lined baking sheet. Repeat until all coated seeds are used.
5. Step 5: Place the tray in the refrigerator for about one hour, or until the chocolate sets completely.

Tips & Variations

• Use at least 70% cocoa chocolate for the best balance of bitterness and sweetness.
• Make sure pomegranate seeds are thoroughly dried by patting them with paper towels before coating.
• For added texture, sprinkle a pinch of sea salt or crushed nuts on top of the drops before chilling.
• Try white or milk chocolate as variations, but be mindful of chocolate’s tendency to seize if the seeds are not dry.

Storage

Store the chocolate covered pomegranate drops in an airtight container in the refrigerator for up to 3 days. To serve, let them sit at room temperature for a few minutes before enjoying. Avoid storing at room temperature as the chocolate may soften and the seeds can release moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pomegranate seeds?

It’s not recommended to use frozen seeds because the moisture released during thawing can cause the chocolate to seize and won’t yield the best texture.

What if my chocolate seizes?

If your chocolate becomes grainy or clumpy, it means moisture has gotten in. Try adding a small amount of vegetable oil or cocoa butter and gently re-melting to smooth it out.

Dark Chocolate Covered Pomegranate Drops Recipe

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Dark Chocolate Covered Pomegranate Drops are a delightful and elegant treat combining the rich bitterness of 70% dark chocolate with the juicy burst of fresh pomegranate seeds. These bite-sized morsels are easy to make, perfect for a quick snack or a sophisticated party appetizer. The chocolate coating adds a smooth texture that envelops the tartness of the pomegranate, creating a deliciously balanced flavor.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: Approximately 20–24 drops 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 6 oz dark chocolate (at least 70% cocoa)
• 1 cup pomegranate seeds (dry)

Instructions

1. Prepare the baking sheet: Line a rimmed baking sheet with a silicone mat or parchment paper to prevent the chocolate drops from sticking and to provide an easy surface for setting.
2. Dry the pomegranate seeds: Ensure the pomegranate seeds are completely dry, as any moisture can cause the chocolate to seize and create an unpleasant texture. Pat dry thoroughly with paper towels.
3. Melt the chocolate: Gently melt the dark chocolate using a double boiler or microwave, stirring frequently to achieve a smooth, creamy consistency without burning.
4. Coat the pomegranate seeds: Add the dry pomegranate seeds into the melted chocolate and gently toss or stir until every seed is evenly coated with chocolate.
5. Scoop chocolate drops: Using a tablespoon, scoop the chocolate-coated seeds into small, rounded puddles on the lined baking sheet, spacing them apart to prevent sticking.
6. Chill to set: Place the baking sheet in the refrigerator for about one hour or until the chocolate sets solid.
7. Store properly: Once set, transfer the chocolate covered pomegranate drops into an airtight container and store in the fridge for up to three days to maintain freshness and texture.

Notes

• Make sure the pomegranate seeds are completely dry to prevent the chocolate from seizing.
• If melting chocolate in the microwave, heat in short bursts of 15-20 seconds, stirring between each, to avoid burning.
• You can use a silicone mat or parchment paper for easy removal of chocolate drops.
• These treats are best enjoyed within three days for optimal freshness.
• For an added touch, sprinkle a pinch of sea salt on the chocolate drops before chilling.

Keywords: dark chocolate, pomegranate, chocolate covered seeds, easy dessert, healthy snack, gluten free