Pomegranate and Pistachio Chocolates

Modifying your chocolate is so easy, yet so satisfying. Sometimes I fantasize about all of the various flavors I can combine with chocolate that I wouldn’t normally be able to find in the store and I just start experimenting. This here recipe is an experiment gone totally right. This combination of flavors… OOH-WEE! And the pomegranate arils stay so nice and juicy…. niiiiiiiiice.

Now, before I get into this recipe, let’s talk about why, perhaps, I might be craving chocolate so badly. Sometimes hormones do it, but right now, it’s because I can also sometimes… sometimes… be an emotional eater, and my emotions are overflowing like a volcano! Why?

I think UPS is trying to kill me. Seriously. I ordered a new camera. A beautiful new camera. It was supposed to arrive on Wednesday… and it DID! Unfortunately, UPS has no respect for the single working woman and they left a tag on my door that they had come, required a signature, so they’d try again tomorrow after 5.

Well, obviously that was annoying. I’ve been so excited. So then the next day I was so glad that they said after 5, I might be able to make it home in time! I made it home at 5:20…. YES!!! But no…. they had already come at 5:09…. So I call UPS to see if I can have the address changed to my work address… No, of course there’s some restriction on my package and I can’t change the address… And if I’m not there on the 3rd attempt, they’ll send the package back to where it came from. I hate them.

Unfortunately, and they don’t seem to understand, my pig cannot answer the door for me and sign for my package. Unfortunately there are those of us who work 9-5 and live alone… Most people take more than 9 minutes to get home from work…. I was REALLY lucky to make it in 20! All I could think was how much I wished I’d had it delivered to my work address in the first place, but I bet if I’d done that, they’d keep coming after 5… jerks.

So anyway, I was lucky enough to get my sister to go wait at my house for me starting at 2pm because they had circled that they would come between 2-5 or after 5…. Thanks for the window… So anyway, since I’ve had someone at my house all day, the package will get here at 8pm. Thanks UPS. Thanks for making me want to stuff my face with chocolate. And nachos. Thank you.

Pomegranate and Pistachio Chocolates

  • 1/4 Cup Pistachios, shelled and coarsely chopped
  • 1/4 Cup Pomegranate Arils
  • 1 Bag Ghirardelli Chocolate Chips, 60% Cacao
  • 1/2 Bag Ghirardelli Chocolate Chips, Milk Chocolate

In a double-boiler (or as I did, float your steel mixing bowl over a pot of boiling water), bring water to a boil and stir in both types of chocolate chips. When almost melted completely, pour in pistachios, mix, then pour in pomegranate arils. You can turn the heat down at this point.

Work quickly to spoon chocolate mixture into mini cupcake tins (I found these silicone mini cupcake molds at World Market… So cute and reusable, plus they’re sturdy). Pour as much or as little as you would like into each. When finished, move cupcake tins to the refrigerator and allow to cool for at least 2 hours. You can keep them in the wrappers or not.

I popped mine out and sent them on their merry way to a party. They were truly adored, and people loved the burst of juice from the pomegranates.

Can’t wait for this new camera to arrive 🙂


Pomegranate and Pistachio Chocolates
 
Prep time
Cook time
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Delicious little chocolates studded with pistachios and fresh pomegranate arils.
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • ¼ Cup Pistachios, shelled and coarsely chopped
  • ¼ Cup Pomegranate Arils
  • 1 Bag Ghirardelli Chocolate Chips, 60% Cacao
  • ½ Bag Ghirardelli Chocolate Chips, Milk Chocolate
Instructions
  1. In a double-boiler, bring water to a boil and stir in both types of chocolate chips.
  2. When almost melted completely, pour in pistachios, mix, then pour in pomegranate arils. You can turn the heat down at this point.
  3. Work quickly to spoon chocolate mixture into mini cupcake tins. Pour as much or as little as you would like into each.
  4. When finished, move cupcake tins to the refrigerator and allow to cool for at least 2 hours. You can keep them in the wrappers or not.

 

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