There is something about pomegranate seeds that are oh, so delicious and create such a taste and texture sensation. The soft outside and the pop in your mouth juiciness is something so unique and so wonderful. The bright red color is reminiscent of a red heart and what better ingredient to pair with pomegranate seeds than chocolate?
As we just celebrated Tu Beshvat over the past weekend, we took time to pause and reflect on the vast assortments of fruit that grace our world. The pomegranate, whose seed bursts are the only edible part of the fruit truly symbolize the dormant and vast potential in each one of us.
This simple recipe is quite a palate sensation. It combines the decadence of chocolate with the juiciness of pomegranate. It takes moments to prepare and will simply wow you.
seeds of one pomegranate
6 ounces of good chocolate
sea salt (optional)
Line a baking sheet with parchment paper. Melt chocolate and with a spoon or spatula, place mounds of chocolate on the parchment paper, reserving a small amount of melted chocolate. Place a small mound of pomegranate seeds atop each chocolate mound. Drizzle the rest of the chocolate over the truffles using a fork or a piping bag.
Optionally, garnish each pomegranate truffle with a few sea salt crystals.
These may be prepared a day in advance, but should be stored in the refrigerator.