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Chocolate Pomegranate Gushers

March 21, 2021


  • 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.

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