Ingredients: |
Ingredients: 6 bars dark chocolate, I used Lindt 70% dark chocolate bars
2/3 cup pomegranate seeds - PC now sells frozen pomegranate seeds for convenience
2/3 cup dates, chopped into small pieces
2/3 cup dried figs, chopped into small pieces
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Directions: |
Directions:1. Line a mini muffin pan with mini muffin liners. Break the dark chocolate bars into smaller pieces and slowly melt over a double boiler. I don't have a double boiler so melt the chocolate in a large glass Pyrex or metal bowl set securely atop a pan of simmering water. Note: don't boil the water, just keep it at a simmer or it will make the chocolate turn cloudy. Keep stirring the chocolate as it melts with a rubber spatula. I would put no more than half the chocolate in at a time. Once the chocolate is melted, spoon a little into each paper liner so that the bottom is completely covered.
2. Spoon about 2 tsp of the pomegranate seeds into 12 of the liners that have the chocolate in them, dividing the fruit evenly between the liners. Cover the seeds with more melted chocolate until the liners are just about full.
3. Continue to melt more chocolate and repeat with the chopped dates and figs until all paper liners have been full.
4. If you prefer, just make this recipe with only pomegranate seeds and adjust the amount you will need accordingly.
5. Leave the chocolates in a cool. dry place for about 4 hours until set. The pomegranate filled chocolates can stay in the fridge, covered, for up to a week. The fig and date filled chocolates can stay at room temperature in a cool, dry place for 2-3 weeks, covered. |
This recipe for Dark Chocolate Fruit Candies with Pomegranates, Figs and Dates is from