Chocolate Pomegranate Clusters

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.