Preparation Time: 20 minutes
Cooking Time: 3 minutes
Calories: 108 per serving
1 large or 2 medium pomegranates, enough to yield scant
1 cup (8 ounces) pomegranate arils
2/3 cup (4 ounces) organic bittersweet chocolate chips, such as Ghiradelli 60%
¼ teaspoon curry powder (optional)
¼ cup fresh spearmint or peppermint, stemmed and julienned
Score the pomegranate and place in a bowl of water. Break it open under water to let the arils sink to the bottom and the membrane float to the top. Pour through a colendar, rinse, and set the pomegranate arils on paper towels to absorb any excess moisture. Melt chocolate chips in a heavy-bottomed small saucepan over low-to-medium heat stirring frequently, 2 to 3 minutes.** Remove saucepan from the burner. Add pomegranate seeds and stir in curry powder, if desired. Use a fork to scoop out small chocolate-covered clusters, and place each on a wax paper lined plate. Garnish with mint. Refrigerate until chocolate is firm, about 15 minutes.
* 2/3 cup (4 ounces) high quality dark chocolate, chopped fine, may replace the chocolate chips.
**Or, place the chocolate in a Pyrex measuring cup or small microwave safe bowl. Microwave on high power 1 minute. Stir; continue microwaving 1 minute or until chocolate is completely melted when stirred.
Detailed Nutritional Analysis
|Amount Per Serving|
|Total Fat||6.2 g|
|Saturated Fat||3.5 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||15.1 g|
|Dietary Fiber||1.5 g|