Pomegranate Ganache has quickly become a new favorite of mine! This recipe has a subtle pomegranate flavor that doesn’t take away from the sweet richness of the white chocolate. I like to use dark chocolate for the candy shell because it marries well with the pomegranate flavor and prevents the whole bite from being overly sweet. An added benefit is that you are using two ingredients that are packed with powerful antioxidants. So it’s (sort of) good for you!
The Melting Minutes Chocolate Academy series is a great place to start if you’re new to tempering chocolate. Your reward will be delicious homemade chocolate candy made by YOU!
1 cup pomegranate juice
2 tablespoons sugar
1 cup white chocolate
1 1/2 teaspoons red colored cocoa butter
1/4 cup plus 2 tablespoons heavy cream
1 tablespoon butter
Start with the pomegranate concentrate
For a creamy and decadent ganache, I like to use heavy cream. As far as I’m concerned, anytime you add another liquid, you are taking away from the richness of the ganache. The solution is to make a pomegranate concentrate that will bring lots of flavor to the party in small amounts.
To make the pomegranate concentrate, mix 1 cup pomegranate juice and 2 tablespoons sugar in a small saucepan over medium heat. You want the sugar to dissolve and the liquid to noticeably reduce down. Set aside to cool a little.
Add the colored cocoa butter to the white chocolate
The next step is to warm the colored cocoa butter. I added this step because without it, this ganache takes on a mauve color. Adding a bit of red represented the pomegranate a bit better.
Heat the red colored cocoa butter as per the manufacturer’s instructions. I used Chef Rubber’s Ruby Red cocoa butter. It’s wonderful stuff because it’s easy to use and has a bold color. I microwaved it in short bursts, shook the bottle aggressively and repeated until it began to partially liquify. The key with using this product is to not overheat it and take it out of temper. So heat modestly and take time shaking it to distribute the heat and promote further melting. Another option to coloring white chocolate could be red gel coloring designed for chocolate. If you have that on hand, give it a go!
Place 1 cup of white chocolate callets in a bowl and add 1 1/2 teaspoons red colored cocoa butter. Set aside.
Bring heavy cream and pomegranate concentrate to a boil
Pour 1/4 cup plus two tablespoons of heavy cream into a small saucepan. Stir in two tablespoons of the pomegranate concentrate. Bring the mixture to a boil.
Combine heavy cream mixture with white chocolate
Pour the boiling heavy cream/pomegranate mixture over the white chocolate and promptly cover the bowl for two minutes. (I used a plate as a cover.)
Stir the white chocolate until it is completely melted and smooth. Stir in 1 tablespoon of butter.
Using pomegranate ganache
Allow pomegranate ganache to cool to room temperature before filling the chocolate shells in your mold. This should fill two polycarbonate chocolate molds or about 40 candies. For truffles, refridgerate until the pomegranate ganache can be rolled into balls. Then dip in tempered chocolate.
Don’t miss a thing!
Be sure to like us on Facebook or subscribe to Melting Minutes below to stay informed of new recipes and tutorials. ❤️