CHOCOLATE POMEGRANATE TRUFFLES
Steps:
- Add 6 oz of bittersweet chocolate and the cream to a small mixing bowl. In a small saucepan bring about one inch of water to a gentle simmer. Place the mixing bowl on top of the saucepan and stir gently until the chocolate has melted. Take it off the heat and mix in 1 tablespoon of pomegranate molasses. Let it chill in the fridge for 2 hours. Line a baking sheet with parchment paper. Set aside. After 2 hours, scoop out the chocolate mixture using a teaspoon and gently roll it in between your palms to create as much of a round shape as possible. The chocolate will start to smear your palms, so work quickly. Lay them out on the parchment lined baking sheet. Chill them in the fridge for another 1-2 hours. While the truffles are chilling in the fridge, make the pomegranate sugar for coating. Mix 1/2 cup of sugar with 1 teaspoon of the pomegranate molasses thoroughly. Spread out the pomegranate sugar on a small plate. Spread out the roasted and chopped pistachios on another small plate. I also had a third plate where I mixed some of the sugar along with some of the chopped pistachios in equal proportions. When the truffles have hardened up in the fridge, start making the final coating of chocolate. Using another small double boiler, melt 3 oz of the bittersweet chocolate. Take it off the heat as soon as it has melted and then add the rest 3 oz of chocolate and stir well until everything has melted. Make sure the chocolate has cooled slightly since having taken off the heat - if it is too warm, it'll just melt the truffles as you try to coat them. Take the truffles out of the fridge. Coat the truffles by scooping some of the melted chocolate in a tablespoon and then roll the truffle in it and then drop it on a slotted spoon and shake off the excess chocolate. Gently tossed the truffles back and forth between the tablespoon and slotted spoon a couple of times. Now roll it around the pomegranate sugar or the chopped pistachios or the mixed plate. Chill.
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