Chocolate-Covered Pomegranate Clusters

2013-02-14 20.55.07

This past Valentine’s Day was spent making…SAM_4978

Wait for it! You’ll never guess what.

Making desserts, of course!

You know me too well by now. I recommend, however, getting to know this incredibly easy recipe for chocolate-covered pomegranate candies. Normally melting chocolate and waiting for it to harden is a cooking task I avoid. I don’t like the mess and the fast-moving pace of melted chocolate, but this one is so easy. It’s almost too good to be true. SAM_4989

Ingredients

1 cup pomegranate arils

6 oz. dark chocolate

Directions

Lay a dry paper towel across a ceramic plate (light-colored plastic ones may stain due to the dark color of the pomegranate juice). Spread arils across this and let them “dry off” for an hour or so.SAM_4987

Once they’re dry enough–and let them be as dry as possible because moisture causes chocolate to seize, leading to ugly candies, uglier messes–start working on the chocolate.

To prepare the chocolate, you can try a double-broiler technique. I’m always in a hurry, though, so what I did was break the chocolate into smaller pieces.

Microwave on high for about 45 seconds. Stir. Microwave another 15-20 seconds. You’ll know the chocolate is melted enough when there are a few chunks left that can be stirred out. This is a good consistency to achieve since chocolate that melts entirely in the microwave may start to burn.

Now you have to move fast! In the chocolate bowl, gently fold in arils until mostly covered. Take a spoon and begin scooping them out in clusters and transferring to a wax-paper-covered cookie sheet. When all the arils have been scooped out. I recommend transferring them to the freezer for about fifteen minutes.

I like them served chilled, but gnosh on this dripping-in-chocolate delicious fruit candy however you please.

 

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Pomegranate Sorbet

Pomegranate is one of those super fruits you often hear about, but rarely see (or notice, maybe) in your local grocery store, which is too bad because from what I’ve been reading lately, the health benefits are out of this world. It’s loaded with vitamins and minerals, fights various cancers, heart disease, lymphomas, and much more. Plus, it’s an anti-oxidant powerhouse. We’re talking the Chuck Norris of super foods.

Before this recipe, I had never really had pomegranate aside from the occasional store-bought juice or restaurant salad dressing.

So when I crossed paths with this little pink fruit, I was intrigued. What could I do with it?

My impulse buying side didn’t really case. I’d find something, and sure enough I did. Fruit + ice cream maker + nondairy milk base = healthy dessert perfection.

Ingredients

1/3 cup nondairy milk (I use almond, unsweetened)

3 T organic vanilla yogurt (coconut yo tastes great with this recipe)

1/2 T stevia

splash of vanilla

juice of 1 pomegranate

Directions

-In a small mixer or blender, place all ingredients except the fruit, which you can squeeze into the blender to prevent too many seeds from falling in.

-Blend ’til smooth and well mixed. Prepare in ice cream maker as directed. Spoon out and let the sorbet firm up in the freezer for a few minutes. Top with remaining seeds if you like.

If you’re thinking food dye made that lovely purple color, think again. That’s all-natural coloring. Mother Nature’s dessert presentation skills at their finest, coaxing us with vibrantly tempting colors, I suppose.