As a newcomer to California, I didn’t see my first actual pomegranate until I was 40
years old. It became a favorite soon after, especially since it truly is seasonal. Blink,
and the season’s done, so make this quick and easy dessert while you still can!
My friend Mara introduced this to me one Thanksgiving, and she got it from another
friend, so this is a hand me down of the best kind. Thankfully, it is the most forgiving
of recipes, in addition to being so easy. Break apart a pomegranate and pick out the
arils (seeds), add to melted semi-sweet chocolate, scoop out and chill for an hour, voila!
Pomegranate Chocolate Delight
(6-10 portions depending on size)
1 cup semi-sweet chocolate chips
1 pomegranate
Place chocolate chips in a double boiler (a bowl set inside a pot with water gently
simmering below) to melt.
Meanwhile, cut pomegranate in half gently, and submerge halves in a large bowl of
water, and pick out the anils; the water keeps the juice from splurting all over. Drain
arils ensuring none of the white parts are attached and set aside.
Once chocolate is melted and very spreadable, remove from heat, add drained anils
and mix well to combine. Using a teaspoon, scoop out and place on a parchment lined
cookie sheet. Freeze at least an hour to harden. Keep frozen (they don’t fully freeze,
so the freezer is a safe place to store them) or refrigerated until ready to serve.
Hugs!
