In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds.
Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.
Test Kitchen tips
One large pomegranate will yield about 1 cup seeds.
When melting chocolate, stop heating the chocolate before the last of the chocolate melts. The residual heat will melt the remaining chocolate as you stir. This will help prevent scorching.
Sprinkle with toasted coconut or ground almonds after spooning onto waxed paper for more texture and flavor.
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Reviews
Very easy and surprisingly delicious! I will be making this any time we have a pomegranate.