Espresso Bean-Cherry Pomegranate Balls
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 1⁄4 cup chopped dried sour cherries
- 1⁄4 cup pomegranate juice
- 3 1⁄2 ounces good-quality bittersweet chocolate, chopped
- 1⁄2 tablespoon unsalted butter
- 1 tablespoon honey
- 1 cup finely ground vanilla wafer cookie
- 1⁄4 cup finely ground chocolate wafer cookie
- 1⁄2 cup pecans, finely ground, toasted (2 oz.)
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon salt
- 1 cup dark chocolate-covered coffee beans, chopped
directions
- . Bring cherries and juice to a simmer in a small saucepan. Remove from heat and let stand 15 minutes.
- Meanwhile, melt together bittersweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (water not touching bowl), stirring until smooth, about 5 minutes. Remove bowl from pan and let stand 10 minutes. Add honey and cherry mixture, whisking until combined well; set aside.
- Combine wafers, pecans, sugar, and salt in a large bowl. Add chocolate-cherry mixture and sir until combined well. Form into 1-inch balls and roll in chocolate-espresso beans.
- Can be stored at room temperature up to 2 weeks in single layers divided by waxed paper in an airtight container. Makes 24 balls.
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