Pomegranate Ganache Chocolates

If you really love the bitter taste of dark chocolate then these confections are for you.  The rich, dark ganache in the center has a great texture and is well worth the effort.

Yield: 72 pieces


  • 236g heavy cream
  • 67g light corn syrup
  • 2 bottles (3.7ml each) pomegranate flavoring
  • 34g sweet butter at room temperature
  • 422g bittersweet chocolate, melted & tempered
    • This must be real chocolate
  • Additional dark chocolate for dipping
    • This can be chocolate or confectionary coating


  1. Combine the cream, corn syrup, and pomegranate flavoring in a saucepan.  Bring to a boil, remove from the heat, and cool to 40°C.
  2. Mix the butter into the chocolate until smooth.  Add the cream mixture and stir vigorously to emulsify.
  3. Spread into a 9"x9" silicone pan.  Cover with a piece of wax paper and let sit until completely set.
  4. Remove the wax paper.  Precoat the top with dark chocolate.  Let set.
  5. Remove from the silicone pan.  Cut into 1.5" x 0.75" pieces.  Dip in dark chocolate and let set on wax paper.
  6. Store in the refrigerator.

Adapted from Chocolates & Confections.