Chocolate Pomegranate Clusters

5 Ingredients or Less, Christmas, Dairy-Free, Gluten-Free, Holidays

This post comes courtesy of Alexa Croft, blogger at Lexie’s Kitchen

 

What is there not to love about a two-ingredient recipe—especially during this joyful, but busy, time of year? With one pomegranate and a handful of chocolate chips, you can create a dazzling tray of chocolate pomegranate clusters that are sure to draw ooo’s and aah’s from your holiday crowd.

 

Chocolate Pomegranate Clusters

 

1 pomegranate

1 cup chocolate chips

 

Remove seeds from pomegranate (tip follows below). Blot seeds (arils) with paper towel and/or air-dry. Seeds must be completely dry for the chocolate to adhere.

 

Line 20 mini-muffin cups with decorative liners.

 

Pour chocolate chips into a heavy-duty zip top bag and shake into one corner. Place in microwave and heat in 15 to 20 second intervals, removing to knead chocolate chips each time. Repeat until chocolate is smooth.

 

Snip off a tiny corner of the zip top bag to make a makeshift piping bag. Drizzle a layer of chocolate into bottom of each cup. Add a layer of pomegranate arils. Drizzle with more chocolate. Repeat for four layers of chocolate and three layers of arils.

 

Allow to harden in a cool, dry place. Makes about 20 clusters.

 

Note: If you are sharing these with someone who has a dairy, gluten, and/or soy intolerance/allergy, try Enjoy Life® Mini Chocolate Chips. They are free of these common offenders and are produced in a dedicated nut- and gluten-free facility. They are vegan and kosher.

 

How to Remove Seeds (Arils) from a Pomegranate

 

Here’s an easy, no-mess way to seed a pomegranate! Slice pomegranate in quarters and place in large bowl filled with water. Soak for 5 minutes.

 

Break pomegranate apart under water, allowing arils to fall to bottom of bowl. Remove rind and membranes.

 

Remove seeds from bowl, picking out any debris. Place on a paper towel-lined plate and gently blot with more paper towels.

 

Store in an air-tight container in refrigerator for up to 3 days.

 

About the author: Alexa is a wife, mother, and avid recipe modifier. Her blog, Lexie’s Kitchen, caters to the gluten, dairy, soy, corn and egg-free among us. She resides with her family in Cheyenne, Wyoming.

16 comments about “Chocolate Pomegranate Clusters

  1. Alisa

    I made these and added chopped pistachios too. They were delicious and so simple! Since I was using a really dark chocolate, I added some honey to the chocolate also – it went very well with the flavors.

    Reply
  2. Don in Elyria OH

    Gonna melt the chocolate in 15 to 20 minute intervals? Better call the fire department before you start.

    Reply
  3. Lexie

    Ha! Don, great catch … my proofreader is on Christmas break! : ) Umm, well, okay, so I don’t really have one. Have a great holiday.

    Lexie

    Reply
  4. Maria Valquiria

    Williams: I thing they look lovely flavor is indescribable. I’ll take that in Brazil this time we have the pomegranatem, and will make this delicious recipe.
    Brazilian friend a hug
    Maria Valquíria

    Reply
  5. Crystal

    I am making these today for tomorrow. Any suggestion on if I should store in fridge or at room temp?

    Reply
  6. NAR SEMBOLÜ | WISH FOR NISH

  7. Katherine

    I invited the fam over to decorate grandma’s tree, then me and my grandson made these for an after dinner treat. But I made homemade chocolate with virgin organic coconut oil, organic cocoa, and local raw honey. They were terrific and tasty!!! Loved how the seeds explode in your mouth and you’re not expecting something awesome like that with chocolate. Can’t wait to make these and give them away as gifts! Thank you for a wonderful taste treat! Merry Christmas = ) = ) = )

    Reply

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