Pucker Up Pomegranate Truffles: SHF#16

Friday, February 10, 2006

Pucker Up Pomegranate TruffleCreating 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

Pucker Up Pomegranate TruffleIn 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.

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21 Comments

posted February 10th, 2006 at 7:32 pm

I’m a packaging nut! And you made my jaw drop. I would have never thought to roll truffles in dried and crushed raspberries. You clever gal!

Thanks again for taking part in this month’s Sugar High Friday.

posted February 11th, 2006 at 1:29 am

Wow this truffle looks great…I’m very curious about the taste and especially the texture! Gonna make them soon…

Truffles seem to be a popular in this SHF ;)

  • thanks Linda. I enjoyed looking at your blog for the first time. Love the white chocolate truffles! Wonder why we don’t see those more often? It would be fun to color them with raspberry juice and play with dipping them in different colored batches of chocolate (like Willy Wonka Gobstoppers!).

    –McAuliflower

posted February 11th, 2006 at 3:35 am

Ohhh…. That truffle is making me drool. I need chocolate!

posted February 12th, 2006 at 12:01 am

Coloring the truffles is a great idea! I’ve been coloring white chocolate to cover (cup)cakes but somehow never thought of doing that with truffles…but first I’m doing your recipe!

posted February 12th, 2006 at 11:52 am

Wonderful contribution to SHF#16. You’re very creative and your writing shows how much you enjoy your food!

posted February 13th, 2006 at 8:55 am

such an interesting recipe and beautiful colour!

posted February 13th, 2006 at 9:13 am

Mixing different flavors with chocolate is becoming an addiction of mine…your combination sounds so intriguing and the color is beautiful!

  • Welcome to our support group Anita! If you aren’t already familar with eGullet, I recommend that you peruse the pastry board section of their forum to find more fun chocolate pairings. The quality of the suggestions there is stellar! I think you’ll have fun :)

    –McAuliflower

posted February 13th, 2006 at 8:17 pm

Great idea and execution! At first, though, I thought it was the beet powder from earlier. :) Dried and crushed raspberries for this are brilliant.

  • doh! I didn’t even consider the beet powder. I bet its slightly sweet earthiness would pair wonderfully with a chocolate truffle! It could also be interesting mixed into white chocolate…

    –McAuliflower

- Nina
posted February 14th, 2006 at 4:21 pm

I made these last night as valentines gifts for my friends. They came out spectacular, I added just a dash of sugar–I used concentrated pomegranate juice and it tasted a bit too tart without the added sugar. Thanks for the wonderful recipe and idea.

  • Thanks for the report Amy! Its always great hearing about my recipes getting tried out.

    –McAuliflower

- amy
posted February 18th, 2006 at 10:08 pm

I completely made these the other day..thanks for such a great recipe and a wonderful treat!

posted October 11th, 2006 at 11:55 am

I was happy to see this recipe as I could combine two of my favorite flavors. Sadly, I have been unsuccessful in each of my attempts. The mixture would never harden. I changed chocolate, let the juice simmer longer and longer, but still no success.

Does anyone have any helpful tips?

Thanks!

  • sounds like you need to increase the amount of chocolate in your ganache. If you use a scale- I\’d consider getting it calibrated…

    –McAuliflower

- chris
posted April 22nd, 2008 at 4:21 am

[...] apricots from Istanbul, all while watching Die Hard 4. But the biggest success of our Satyr was the pomegranate truffles. These were the easiest thing in the world to make, and they turned out perfectly divine. Becky and [...]

posted October 18th, 2008 at 2:19 pm

I was very curious about making some pomegranate truffles after trying my first one, and your recipe was the only one I found.

By “bittersweet” chocolate, do you mean unsweetened? That’s what I used and it tasted toooooo bitter, so I added a bit of sugar. I am planning to coat them with semi-sweet chocolate so maybe that will take away some of that bitter taste. I haven’t gotten to that far yet but I’m not giving up!

No no no… bittersweet is a class of sweetened chocolate. Please look at this wikipedia entry on types of chocolate to see it in its chocolate context. Bittersweet chocolate will be labeled as such and is not unsweetened chocolate.

–McAuliflower

- Rebecca
posted October 18th, 2008 at 3:45 pm

Hey thanks! I just tried my truffle dipped in chocolate and they just aren’t quite right. I’ll definately get my chocolate right and get back to ya on this one! :-) I live in remote Alaska and have someone else shop for me and then have groceries flown to me so I can’t head to the store and figure out the chocolate debacle on my own!

- Rebecca
posted December 14th, 2011 at 9:10 am

[...] are also fun to make. There are all kinds of recipes online. My own favorite is a pomegranate truffle, and yes, you are sensing a theme here. My mother has a pomegranate tree, which should pretty much [...]

posted February 29th, 2012 at 12:43 am

[...] around the web to experience your pomegranates. Nice video on deseeding your fruit. Now this is how chocolate was meant to be enjoyed. The thing I’ve been missing from my guacamole. Oh how I love this [...]

posted April 19th, 2012 at 6:29 pm

Wow! The chocolate pomegranate truffle is so beautiful with the freeze-dried raspberry powder on the outside. You had me going wondering how you got that color until I read on. I followed the links to the website where you got your freeze-dried fruits and veggies, which sadly no longer exists. But there are some other sources of freeze-dried raspberries (Crunchies, Honeyville) on Amazon. Do tell if you have a cheaper/preferred source now.

posted February 28th, 2013 at 12:06 pm

[...] Pomegranate Truffles (rolled in dutch coco or powered sugar) Oreo Waffle Ice Cream Sandwich, inspired by Luxirare.com [...]

posted November 17th, 2013 at 9:54 pm

[...] Pomegranate Truffles and Pomegranate Guacamole from Brownie Points [...]

posted January 2nd, 2014 at 7:13 am

how long can you keep this kind of truffle if not refrigerated?

- Vera
posted March 14th, 2014 at 11:12 am

[...] around the web to experience your pomegranates. Nice video on deseeding your fruit. Now this is how chocolate was meant to be enjoyed. The thing I’ve been missing from my guacamole. Oh how I love this [...]

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