Creating treasures of culinary aphrodisiacs has been a crafty hobby of mine. My visually accute X-Rated Sweet Pussy Cakes of SHF#13 were a smashing hit, and really deserve more exploration… ahem, in the form of a more explicit tutorial. Another project on the back burner is to make dishes using local company Terra Firma Botanicals’ line of Aphrodisiac products. However the current project for this SHF is to create drool inducing, endorphin rushing, juicy, tart, pomegranate chocolate truffles.
I tasted my first pomegranate chocolate this winter upon visiting the Kitchen Witch at the Eugene Holiday Market. She presented a beautiful display of fruit flavored, and cocktail inspired truffle centered chocolates, each priced for $2. My Mom and I spent some time in front of the booth, nibbling our way through a number of flavors and in the process snaring innocent by-standers into this lair of chocolate.
Kitchen Witch’s Pomegranate Truffle was such a wonderful taste bud surprise… it was tart and distinctly juicy! This was my first introduction to the highly engaging combination of dark chocolate and pomegranate. When placed on the tongue, your whole mouth can’t help but massage itself in a flavor reveling frenzy.
The following recipe attempts to replicate this luscious wet mouthed experience of pomegranate wedded with silky chocolate, and in a vegan (no dairy) way to boot. This flavor bomb would sit awfully pretty in a handmade truffle box, and would serve as a perfect appetizer for your next tongue bath…
Pucker Up Pomegranate Truffles
In a small saucepan heat:
- 3/4 cup pomegranate juice
simmer the juice until its reduced to 1/2 cup.
When mixture is reduced and still hot, remove from heat and add:
- 6 ounces of finely chopped bittersweet chocolate
- 1 tsp of vanilla
- 1-2 drops of orange essential oil, optional
Allow the mixture to sit for 2 minutes, then whisk till the chocolate is fully melted.
Refrigerate till the chocolate mixture is solid, then portion out into balls. I like to use a small one ounce cookie scooper to portion out the chocolate and then cut each ball into thirds or fourths yielding truffles the size of the tip of your thumb. Roll these around in unsweetened cocoa powder for the smoothest truffle or roll them around in crushed dried raspberry or cherry powder.
An extra credit move would be to coat the chilled truffles in a thin layer of tempered chocolate. The chefs notes of Melissa’s recipe for Luscious Thai Curry Chocolate Truffles at gilded fork gives an easy to follow procedure for tempering chocolate.