Pomegranate Chocolate Clusters with Pistachios
Pomegranate Chocolate Clusters with Pistachios
Ingredients
- 1 1/2 cups pomegranate arils
- 8 ounces dark chocolate, chopped
- 1/2 cup pistachios, chopped
Instructions
- 1
Line a large baking sheet with parchment paper. Spread the pomegranate arils evenly over the parchment paper. Using your hands or a spoon, gently gather small portions of arils (about 2 tablespoons each) into circular clusters, leaving a little space between each cluster.
⏱️ 5 min
- 2
Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or over a double boiler. Be careful not to overheat the chocolate.
⏱️ 3 min
- 3
Carefully transfer the melted chocolate into a piping bag or a resealable plastic bag with a small corner snipped off. Alternatively, you can use a spoon to drizzle the chocolate.
⏱️ 1 min
- 4
Pipe or drizzle the melted chocolate over each pomegranate cluster, ensuring the arils are completely covered and form a solid chocolate base for each cluster.
⏱️ 5 min
- 5
Immediately after applying the chocolate to each cluster, generously sprinkle the chopped pistachios over the still-wet chocolate.
⏱️ 2 min
- 6
Place the baking sheet in the refrigerator and allow the chocolate clusters to set completely, about 30 minutes, or until the chocolate is firm to the touch.
⏱️ 30 min
- 7
Once set, carefully peel the chocolate pomegranate clusters from the parchment paper. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pomegranate Chocolate Clusters with Pistachios
- 1 1/2 cups pomegranate arils
- 8 ounces dark chocolate, chopped
- 1/2 cup pistachios, chopped
Instructions
- 1
Line a large baking sheet with parchment paper. Spread the pomegranate arils evenly over the parchment paper. Using your hands or a spoon, gently gather small portions of arils (about 2 tablespoons each) into circular clusters, leaving a little space between each cluster.
⏱️ 5 min - 2
Melt the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth, or over a double boiler. Be careful not to overheat the chocolate.
⏱️ 3 min - 3
Carefully transfer the melted chocolate into a piping bag or a resealable plastic bag with a small corner snipped off. Alternatively, you can use a spoon to drizzle the chocolate.
⏱️ 1 min - 4
Pipe or drizzle the melted chocolate over each pomegranate cluster, ensuring the arils are completely covered and form a solid chocolate base for each cluster.
⏱️ 5 min - 5
Immediately after applying the chocolate to each cluster, generously sprinkle the chopped pistachios over the still-wet chocolate.
⏱️ 2 min - 6
Place the baking sheet in the refrigerator and allow the chocolate clusters to set completely, about 30 minutes, or until the chocolate is firm to the touch.
⏱️ 30 min - 7
Once set, carefully peel the chocolate pomegranate clusters from the parchment paper. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
⏱️ 2 min