Chocolate Pomegranate Seeds

READY IN: 10mins
Recipe by Julesong

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.

Top Review by Mommy2two

This is so good, Julesong! I was a little hesitant to try this, but it was so simple, and I had two pomegranates I needed to use up. I finely minced some candied ginger (about 2 TBSP, minced) and added that to the chocolate, as well as about 1/4 cup of toasted slivered almonds. The almonds were kind of lost in the other flavors, but I really felt that the ginger was a stunning addition. This recipe is so good! The little "gems" just burst in your mouth, and chocolate and pomegranate juice mix beautifully! I made some of my little candies a bit big, and discovered that it was better to make them small enough to pop in your mouth in one bite so as not to lose any of the pomegranate seeds. Thanks for this recipe, it is an impressive one, and I'll be making it to munch on for Thanksgiving. Thanks once again!

Ingredients Nutrition

  • 2 large pomegranates
  • 1 (12 ounce) bag semi-sweet chocolate chips
  • wax paper

Directions

  1. Refrigerate the pomegranates (not required, but it helps).
  2. Remove all the seeds and place them in a colander.
  3. Gently rinse the seeds, then lay them out on paper towels to let them dry.
  4. Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. Keep refrigerated- they should keep for 3-4 days, at least, although I doubt they'll last that long once you taste them.
  10. Enjoy!

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