Stress Baking

Homemade recipes + a dash of sarcasm

Chocolate Pomegranate Clusters

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I love pomegranates. They’re a pain in the butt to get into for the good stuff, but they’re totally worth it. What’s better than pomegranates? Pomegranates and chocolate. And as much as I love that combo, it’s really hard for me to dish out the money for the packages of Brookside Dark Chocolate Covered Pomegranates.
 
Yesterday I had a horrible craving for chocolate, and realized I had a few pomegranates in the fridge. My first idea was to sit on the floor in my pantry, alternating pouring handfuls of dark chocolate and pomegranate arils into my mouth. Per usual, I looked to Pinterest for the answer. Thankfully, the first result was a recipe by Lexie’s Kitchen (which as I understand it was also featured on Williams-Sonoma’s site – way to go!). This isn’t an original recipe by me, but I did make a couple changes to better suit what I was looking for. It’s the perfect combination of juicy, sweet fruit and smooth dark chocolate. I hope you enjoy it!
 
 

Chocolate Pomegranate Clusters
[Adapted from Lexie’s Kitchen – Makes 24 clusters]
1 pomegranate
2 cups dark chocolate chips

1) Remove seeds from pomegranate and lay them out on paper towels until completely dry.

2) Line a mini muffin pan with 24 mini cupcake liners.

3) Pour chocolate chips into a heavy-duty zip plastic baggie. Place in microwave and heat in 20 second intervals, removing each time to knead. Continue until chocolate is completely melted and smooth.

4) Squeeze chocolate down into one corner and cut off a very small corner.

5) Drizzle a thin layer of chocolate into bottom of cups. Add a layer of pomegranate arils to each cup and then drizzle with more chocolate. Repeat until you’ve filled each cup (around 3 layers of chocolate and 2 layers of pomegranate).

6) Place clusters in the fridge to harden and cool for at least half an hour.

 
 
 

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