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Nutrition Facts
Serving Size 1 (64g) Recipe makes 12 servings
Calories 154
Calories from Fat 77		(49%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 176mg		5%
Total Carbohydrate 22.7g		7%
	Dietary Fiber 1.8g	7%
	Sugars 20.1g
Protein 1.5g		2%
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Valentine's Treats

Daymented

Chocolate Pomegranate Seeds

Recipe #45549 | 10 min | 5 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Julesong
Nov 11, 2002

So easy it's almost ridiculous! These chocolate-covered pomegranate seeds are a great addition to the holiday season, and the kids will like helping to make them.

SERVES 12 -14 , 1 batch (change servings and units)

Ingredients

2 large pomegranates
1 (12 ounce) bag semi-sweet chocolate chips
wax paper

Directions

1
Refrigerate the pomegranates (not required, but it helps).
2
Remove all the seeds and place them in a colander.
3
Gently rinse the seeds, then lay them out on paper towels to let them dry.
4
Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
5
Melting the chocolate the easy way: put the chocolate chips in a glass container (I'd use my big 4-cup Pyrex measuring thingy) and microwave them until they're melted, stirring occasionally; don't overdo it, though- you don't want the chocolate to burn or get tough.
6
Melting the chocolate another way: in a double boiler, melt the chocolate chips (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works too); stir constantly while melting so you don't scorch the chocolate.
7
Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, on to the wax paper.
8
Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
9
Keep refrigerated- they should keep for 3-4 days, at least, although I doubt they'll last that long once you taste them.
10
Enjoy!

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Featured Reviews for This Recipe

From: Mommy2two

On Nov 15, 2009

This is so good, Julesong! I was a little hesitant to try this, but it was so simple, and I had two pomegranates I needed to use up. I finely minced some candied ginger (about 2 TBSP, minced) and added that to the chocolate, as well as about 1/4 cup of toasted slivered almonds. The almonds were kind of lost in the other flavors, but I really felt that the ginger was a stunning addition. This recipe is so good! The little "gems" just burst in your mouth, and chocolate and pomegranate juice mix beautifully! I made some of my little candies a bit big, and discovered that it was better to make them small enough to pop in your mouth in one bite so as not to lose any of the pomegranate seeds. Thanks for this recipe, it is an impressive one, and I'll be making it to munch on for Thanksgiving. Thanks once again!

0 people found this review helpful

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From: Baking Bunny

On Nov 10, 2009

I had purchased a pomegranate because it was on sale, but had no clue what to do with it when I got home (I'm sure none of you have ever had that problem!). Thanks for the great recipe! The only thing I would add is that before draining and rinsing I drained as much of the juice as I could into a cup for drinking. Mmm, good! Thank you!

1 person found this review helpful

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From: Ducky

On Nov 28, 2003

Everyone loved these and kept raving about them! And such an easy treat to prepare. I made this with 1 pomegrate to 1 bag (11-12 oz) of chips. Rinsing and drying the seeds is key to this recipe. After 45 minutes in the refrigerator these were cooled enough to put into a container. Gave this recipe out several times. Thanks for making me look good.

6 people found this review helpful

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From: cookiedog

On Dec 12, 2006

I used the microwave to heat my chocolate and also used the extra chips! The pomegranate seeds pop in your mouth.In order to get the seeds out easier and keep my hands stain free, I scored the pomegranate then peeled and took off the white parts while the pomegranate was submerged in a bowl of water. The seeds fell to the bottom and then I drained the water off. These are wonderful and easy to make!

4 people found this review helpful

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