Chocolate Pomegranate Truffles Food

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

CHOCOLATE-COVERED POMEGRANATE SEEDS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds., Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.

DARK CHOCOLATE POMEGRANATE TRUFFLES

Steps:

• Cut pomegranate into segments and remove arils. Set arils aside.
• Bring heavy cream to a boil. Pour hot cream over dark chocolate, whisking consistently until chocolate is melted evenly. Stir in instant espresso and pomegranate arils.
• Pour ganache into a bowl and allow to set in the freezer or fridge for at least an hour.
• Bring to room temperature. With a small scoop, scoop out the chocolate and smooth it into a round ball between your palms. Roll in unsweetened cocoa powder or decorate any other way you'd like.

CHOCOLATE POMEGRANATE TRUFFLES

Steps:

• Add 6 oz of bittersweet chocolate and the cream to a small mixing bowl. In a small saucepan bring about one inch of water to a gentle simmer. Place the mixing bowl on top of the saucepan and stir gently until the chocolate has melted. Take it off the heat and mix in 1 tablespoon of pomegranate molasses. Let it chill in the fridge for 2 hours. Line a baking sheet with parchment paper. Set aside. After 2 hours, scoop out the chocolate mixture using a teaspoon and gently roll it in between your palms to create as much of a round shape as possible. The chocolate will start to smear your palms, so work quickly. Lay them out on the parchment lined baking sheet. Chill them in the fridge for another 1-2 hours. While the truffles are chilling in the fridge, make the pomegranate sugar for coating. Mix 1/2 cup of sugar with 1 teaspoon of the pomegranate molasses thoroughly. Spread out the pomegranate sugar on a small plate. Spread out the roasted and chopped pistachios on another small plate. I also had a third plate where I mixed some of the sugar along with some of the chopped pistachios in equal proportions. When the truffles have hardened up in the fridge, start making the final coating of chocolate. Using another small double boiler, melt 3 oz of the bittersweet chocolate. Take it off the heat as soon as it has melted and then add the rest 3 oz of chocolate and stir well until everything has melted. Make sure the chocolate has cooled slightly since having taken off the heat - if it is too warm, it'll just melt the truffles as you try to coat them. Take the truffles out of the fridge. Coat the truffles by scooping some of the melted chocolate in a tablespoon and then roll the truffle in it and then drop it on a slotted spoon and shake off the excess chocolate. Gently tossed the truffles back and forth between the tablespoon and slotted spoon a couple of times. Now roll it around the pomegranate sugar or the chopped pistachios or the mixed plate. Chill.

CHOCOLATE TRUFFLES

Steps:

• Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
• Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
• Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
• Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
• In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
• Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
• Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.