These chocolate pomegranate truffles are simply amazing. You really can taste the pomegranate juice. Dark chocolate adds to the flavor, and overall these pomegranate truffles have a very rich flavor that is hard to beat.
I make these for most family holidays, but especially Thanksgiving and Christmas. They’re very popular with older children, teens and adults, but younger children may find the flavor too strong. I’ve had people get distinctly cranky with me for forgetting to bring these to a family gathering. I wasn’t disappointed… more for me, although I was embarrassed to have left these at home.
They’re easy to make, but can require a bit of patience. Sometimes the truffle comes out a little too soft to work with easily, even after cooling in the refrigerator for hours. Even then, the taste is amazing. You can melt some extra chocolate if necessary and add it to the melted mix. Stir well, and you should have a thicker truffle to work with when it solidifies. Don’t overdo the chocolate, or you may hide the pomegranate flavor.
You start by gently simmering down the pomegranate juice. I use the lowest heat possible, and it takes about an hour to simmer a cup and a half to a bit below 3/4 cups.
Sometimes I’m lucky enough to find small bottles of Pom pomegranate juice at the dollar store, and then I simmer down several at once so it’s ready for next time. I portion it back into bottles and freeze until I need them. The frozen batches just need to be defrosted and then heated to a simmer so the chocolate will melt in it.
Remove pomegranate juice from heat. Add the chocolate chips and stir until it’s all melted and mixed.
Most times I use chocolate molds so that I don’t have to worry about the pomegranate chocolate filling being firm enough to roll. Molds are much easier to use. Fill a mold with melted chocolate (I use 60% cacao, just like in the filling), and tap the mold on the counter to fill in the nooks. You may not get all of them filled, but it helps.
Wait a short time, then pour the excess chocolate back into the bowl. Then add the pomegranate chocolate, and put into the refrigerator to cool for at least 30 minutes.
Once the filling is fairly solid, you can put more chocolate on top to finish filling the mold. Tap the mold on the counter again to smooth out the backs. The mold is cold at this point, and you have to work quickly, as the chocolate solidifies fast. Refrigerate 30-60 minutes to completely firm up the truffle, and pop each one out of the mold.
Pack them up into a container for your own use, or make them pretty to give away. This recipe makes a lot – I get about 70-75 chocolates out of it with the molds I use. Your results will vary, depending on the size of the mold you use, or if you decide to make rolled pomegranate truffles instead.
Don’t be surprised if the kids or anyone else in the house volunteers to clean the pan out after you’ve made all the pomegranate truffles. My kids get quite messy enjoying those last bits of truffle that don’t make it into a mold.
- 1-1/2 cup pomegranate juice
- 12 ounces dark chocolate chips or finely chopped chocolate (I like 60% cacao, semisweet is acceptable)
- 12 ounces 60% cacao chocolate (chopped works better than chips for molding or dipping)
- 1/4 cup freeze dried raspberries powdered
Heat the pomegranate juice in a small saucepan. Simmer until it has reduced by at least half. I like it a little less than half so that the truffle is easier to work with, as the chocolate is a bit firmer with less liquid. Use the lowest heat possible, so that you don’t burn the pomegranate juice. Remove from heat.
Add the chocolate and to the pomegranate reduction in the saucepan, and stir until the chocolate is smooth.
Now it’s decision time. Are you rolling the truffles or putting them into a molded chocolate shell? Dipping in chocolate or rolling in a coating such as cocoa? Powdered freeze dried raspberries make an excellent coating. Have fun here.
If you’re rolling these into truffle balls, you will need to refrigerate the mix for at least three hours for it to be firm enough to hold shape. You may also need to keep them in the refrigerator or freezer when they aren’t out for people to eat. They can be a little soft and melty at room temperature.
If dipping in chocolate, make the truffle balls, and then freeze them for an hour or so. This will minimize the melting caused by warm dipping chocolate.
If using molds, see the instructions given above the recipe.