Recipe by: Leah Koenig
- 1pound bittersweet baking chocolate, roughly chopped
- 1 ½cups pomegranate seeds (typically from 1 large pomegranate)
- flaky sea salt
Yield: About 2 dozen
- Step 1
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.)
- Step 2
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.
- Step 3
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.
Slightly adapted from The Hadassah Everyday Cookbook by Leah Koenig, reprinted with permission.