This is a recipe for Chocolate Covered Pomegranate Clusters.
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: 4 Servings
Amount Per Serving:
Total Fat: 6.2 g
Saturated Fat: 3.5 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 1.9 mg
Potassium: 105.8 mg
Total Carbohydrate: 15.1 g
Dietary Fiber: 1.5 g
Sugars: 12.4 g
Protein: 1.5 g