Chocolate Pomegranate Gushers
(With permission from Leah Koenig,
Slightly adapted from The Hadassah Everyday Cookbook)
1 pound bittersweet baking chocolate, roughly chopped
1 1/2 cups pomegranate seeds (typically from 1 large pomegranate)
flaky sea salt
Line a large, rimmed baking sheet with parchment paper and set aside. Add the chocolate to a double boiler set over medium heat. Cook, stirring often, until melted, 3-5 minutes. (Or place chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted.)
Remove chocolate from heat and add pomegranate seeds (reserving a couple tablespoons of seeds for later); stir thoroughly to coat while being careful not to pop any seeds.
Use two spoons or a small ice-cream scoop to drop mounds of chocolate-covered seeds onto the prepared baking sheet. Sprinkle the tops of each candy with a little sea salt and the reserved pomegranate seeds. Chill, uncovered, in the fridge until chocolate sets, at least 30 minutes.
Makes about 2 dozen