Best 4 Chocolate Covered Pomegranate Seeds Recipes
Chocolate-covered pomegranate seeds are a delightful sweet treat that combines the tanginess of pomegranate with the richness of chocolate. They're perfect for snacking, adding to trail mix or yogurt, or using as a garnish for desserts. With so many different ways to make them, you're sure to find a recipe that suits your taste.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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 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!
CHOCOLATE POMEGRANATE CANDIES
This recipe pairs white and dark chocolate with whole, natural ingredients for an unbelievably delicious treat! These candies are perfect to give as a gift for Christmas. -Kelly Zdrowak, Orchard Park, New York
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1/2 pound.
Number Of Ingredients 4
Steps:
- Line an 8-in. square pan with foil; grease foil with butter. In a microwave, melt white chocolate; stir until smooth. Stir in coconut and pomegranate seeds., Spread into prepared pan. In a microwave, melt dark chocolate. Drizzle over white chocolate mixture. Refrigerate until chocolate is firm, about 1 hour. Using foil, lift chocolate mixture out of pan. Remove foil; break candy into pieces. Store in an airtight container.
Nutrition Facts : Calories 155 calories, Fat 9g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 23mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Choose ripe pomegranates: Look for pomegranates that are heavy for their size and have a deep red color. Avoid pomegranates with bruises or soft spots.
- Use a sharp knife: A sharp knife will make it easier to cut the pomegranates and avoid tearing the seeds.
- Work over a bowl: When you are cutting the pomegranates, work over a bowl to catch the seeds. This will make it easier to collect them.
- Remove the white pith: The white pith that surrounds the seeds can be bitter. Be sure to remove it before you eat the seeds or use them in recipes.
- Use a double boiler: When melting the chocolate, use a double boiler to prevent it from burning. A double boiler is a pot with a smaller pot or bowl suspended inside it. The water in the bottom pot boils and creates steam, which melts the chocolate in the top pot or bowl.
- Use a variety of toppings: You can use a variety of toppings to decorate your chocolate-covered pomegranate seeds. Some popular options include chopped nuts, sprinkles, and coconut.
Conclusion:
Chocolate-covered pomegranate seeds are a delicious and easy-to-make snack or dessert. They are perfect for parties, potlucks, or just a quick treat. With a few simple ingredients and a little bit of time, you can create a delicious and visually appealing treat that everyone will love.
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