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.