Chocolate Pomegranate Clusters

Perhaps, the easiest dessert and gift-giving treat for the holidays! These clusters are appetizingly colorful and delicious, yet they’re super easy to make. The acidity and tang of pomegranate arils perfectly complements the sweetness and richness of chocolates, not to mention the amazing balance of crunchiness and smoothness they bring together.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings servings

Calories 23kcal

Equipment

Mini muffin pan
Mini muffin cups or liners

Ingredients

1 cup chocolate chips gluten-free, dairy-free, and soy-free
2 pomegranates

Instructions

Prepare a large bowl filled with water. Cut the pomegranates into quarters and soak them in water for 5 minutes. Start breaking the pomegranates apart underwater, leaving you with only the arils.
Transfer the arils into a plate lined with paper towels and gently blot with more to dry. Replace wet paper towels with new ones and leave the arils on the counter for about an hour or two to air-dry.
Line a mini muffin pan with 20 mini muffin liners or cups.
When the arils are completely dry, gently heat the chocolate chips in the microwave for two to three, 10-second intervals, removing each time to knead. You’re looking for a smooth texture and pipeable consistency. Transfer the chocolate to a piping bag and snip off a bit of the tip.
Pipe some chocolate into the bottom of the muffin cups and sprinkle a layer of pomegranate arils onto each one. Repeat the same process until the cups are heaping and the arils are your last layer. Harden in a cool and dry place. Package for gifts or serve and enjoy!

Notes

The most important thing in this recipe is to make sure that the pomegranate arils are completely dry. Otherwise, the chocolate will not stick to them and the clusters will fall apart.
For added colors and fun, do 10 clusters with white chocolate and the other 10 with dark chocolate. Or, combine white and dark chocolate in some clusters.

Nutrition