If there was but one part of my POM Party that was a complete and utter success, it was these truffles. I think other stuff was, y'know, good and all...but these were amazing.
The funny part is that I almost did not make them. I was like, "Oh, but I made the caramels, and I'm making flan, and won't these just be overkill? And I don't even have a real recipe for them anyway, and ugghghhhhh, what's the point??" Well. I will ruin the surprise and tell you that my pomegranate flan was a (delicious) failure. So, it came in mighty handy that I'd not only made an alternate dessert, but one that was so delicious that people were stuffed but continued to eat them anyway (and then took some home).
Greg gave me the ultimate compliment on these truffles. He told me that they were better than the fruit truffles we get from our favorite dark chocolatier, Gail Ambrosius. THAT is a hefty compliment, but one that I'm willing to take. Frankly, I cannot wait to try tempering chocolate to coat these with a hard, shiny shell and really give Gail a run for her money. ;) Sure, if I do that, they won't be dazzling on the outside anymore, but they'll still be dazzling on the inside. And really, inner beauty is the only kind that counts. Right?
Dazzling Pomegranate Truffles (partly from me, partly from Joy of Baking)
-8 ounces bittersweet chocolate, finely chopped
-3/4 cup pomegranate juice
-Roughly half of 3/4 cup (.375 cup) heavy whipping cream
-2 tablespoons unsalted butter, chopped into cubes
-Decorative red sugar (the type found in the baking aisle)
(Yes, there's seriously only 5 ingredients)
1. Chop the bittersweet chocolate finely, and place in a bowl. Set aside.
2. In a small, heavy saucepan over medium-high heat, bring pomegranate juice to a boil. Lower heat to medium/medium-low so the juice comes to a rapid simmer. Reduce to roughly half of the original 3/4 cup. **Please note that this is REALLY easy if you have a 3/4 cup measuring cup! :) **
3. Once the pomegranate juice has reduced, add your ~.375 cup of heavy whipping cream and chopped butter, stirring well. Bring to a boil (be sure the butter melts!) and immediately remove from the heat.
4. Pour the cream mixture over the chocolate. Let stand for 3-5 minutes. Using a whisk, stir until all the chocolate is melted and the mixture is smooth.
5. Pour the mixture into an 11x7 pan, smoothing out evenly. Place in the fridge, uncovered, for at least 3 hours, or until firm to the touch.
6. Spread the decorative sugar out onto a plate. Using a small ice cream scoop or spoon, scoop out roughly 1" pieces or however big of truffles you'd like). Using your hands, quickly roll into a ball. Immediately transfer the ball onto the plate of sugar and roll until covered. Refrigerate finished truffles until ready to eat.
You're done, and soon to be incredibly satisfied by the results! :)