Best Dark Chocolate Pomegranate Truffles Recipes

DARK CHOCOLATE AND POMEGRANATE BARK

Steps:

• Fit a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
• Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining pomegranate seeds and sea salt.
• Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it's made, otherwise condensation may form on the surface.

CHOCOLATE POMEGRANATE CANDIES

Steps:

• Line an 8-in. square pan with foil; grease foil with butter. In a microwave, melt white chocolate; stir until smooth. Stir in coconut and pomegranate seeds., Spread into prepared pan. In a microwave, melt dark chocolate. Drizzle over white chocolate mixture. Refrigerate until chocolate is firm, about 1 hour. Using foil, lift chocolate mixture out of pan. Remove foil; break candy into pieces. Store in an airtight container.

DARK CHOCOLATE POMEGRANATE TRUFFLES

Steps:

• Cut pomegranate into segments and remove arils. Set arils aside.
• Bring heavy cream to a boil. Pour hot cream over dark chocolate, whisking consistently until chocolate is melted evenly. Stir in instant espresso and pomegranate arils.
• Pour ganache into a bowl and allow to set in the freezer or fridge for at least an hour.
• Bring to room temperature. With a small scoop, scoop out the chocolate and smooth it into a round ball between your palms. Roll in unsweetened cocoa powder or decorate any other way you'd like.

DARK CHOCOLATE TRUFFLES

Steps:

• In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
• Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
• Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
• If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

GHIRARDELLI DARK CHOCOLATE TRUFFLES

Steps:

• Bring the cream to a simmer in a small saucepan.
• Add butter and stir until melted.
• Add Ghirardelli chocolate.
• Stir until completely melted and smooth.
• Remove from heat and pour the chocolate mixture into a shallow bowl.
• Cool, cover and put in refrigerator until firm, at least 2 hours.
• Roll mixture in 1" ball and then roll in Ghirardelli Unsweetened Cocoa, chopped almonds or pecans.

DARK CHOCOLATE TRUFFLES

Steps:

• Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
• Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
• Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.