Saturday, October 18, 2014

Lemon Pomegranate Truffles

I purchased a pomegranate last week, and learned that Bruce does not like pomegranates.  What?

I can still remember the first time I ever experienced a pomegranate...I was in my teens, and  my dad brought home one.  I was unsure of what it was, and more importantly, how on earth you ate such a thing.  He opened it, and I was told that you eat the seeds that are surrounded by the juice.  It seemed a rather tedious endeavor.

But oh how I enjoy them.

I don't get them often, and I have seen a myriad of different ways to open and release the arils, but they can make some pretty tasty things.

Like these truffles.  These were the product of my madness today, and they turned out great!

Lemon Pomegranate Truffles


20 oz. lemon creme cookies
6 oz. cream cheese (softened)
2 Tbs POM pomegranate juice
1 tsp lemon zest
2-3 drops red food coloring


12 oz. white chocolate
pomegranate arils


In a food processor, pulse cookies until finely ground.  Add cream cheese, pomegranate juice, lemon zest and food coloring and mix until fully incorporated.

Form teaspoon-sized balls and place on a silpat or parchment paper lined baking sheet.  Freeze at least 1 hour.

Melt white chocolate in a double-boiler until smooth.  Dip each truffle into the chocolate, shaking off the excess and returning to the lined baking sheet.  Immediately place 1 (or more) aril in the center of each truffle before the chocolate hardens.

Store in the refrigerator.


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