Chocolate-Covered Pomegranate Seeds Recipe

Chocolate-Covered Pomegranate Seeds Recipe
Chocolate-Covered Pomegranate Seeds Recipe photo by Taste of Home
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Chocolate-Covered Pomegranate Seeds Recipe

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I dunk pomegranate seeds in chocolate to get these easy little treats friends and family love. —Jim Javorsky, Havre de Grace, Maryland
MAKES:
24 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 5 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 5 min. + chilling Cook: 5 min.

Ingredients

  • 1 package (12 ounces) dark chocolate chips
  • 1 cup pomegranate seeds, patted dry

Directions

In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds.
Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 1 pound (2 dozen)

Test Kitchen tips
  • One large pomegranate will yield about 1 cup seeds.
  • When melting chocolate, stop heating the chocolate before the last of the chocolate melts. The residual heat will melt the remaining chocolate as you stir. This will help prevent scorching.
  • Sprinkle with toasted coconut or ground almonds after spooning onto waxed paper for more texture and flavor.
  • Originally published as Chocolate-Covered Pomegranate Seeds in Simple & Delicious December/January 2018

    Nutritional Facts

    1 piece: 70 calories, 4g fat (3g saturated fat), 0 cholesterol, 5mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 1g protein.

    • 1 package (12 ounces) dark chocolate chips
    • 1 cup pomegranate seeds, patted dry
    1. In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds.
    2. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 1 pound (2 dozen)

    Test Kitchen tips
  • One large pomegranate will yield about 1 cup seeds.
  • When melting chocolate, stop heating the chocolate before the last of the chocolate melts. The residual heat will melt the remaining chocolate as you stir. This will help prevent scorching.
  • Sprinkle with toasted coconut or ground almonds after spooning onto waxed paper for more texture and flavor.
  • Originally published as Chocolate-Covered Pomegranate Seeds in Simple & Delicious December/January 2018

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