Monday, 17 June 2013

Pomegranate and Pistachio Chocolate Pops

This will be a quick post to tell you about my equally quick Monday night project. Pomegranate and Pistachio pieces in a dark chocolate lollipop. And unlike this Caramel Apple Crumble, they look great and taste great too. The pomegranate seeds are fresh and burst in your mouth to give a tart hit to the dark chocolate. 

When I say this was a quick process, I'm really not kidding. I started and finished, and they set, within half an hour of The Voice finishing earlier tonight. Judge me on the chocolate pops though, not my questionable television choices!

So here's what you'll need to make 6 good sized pops (these ones are 7cm):

200g dark chocolate
1/2 cup pomegranate seeds
1/2 cup pistachios
6 long lollipop sticks

First, draw circles onto a sheet of plain paper and place onto a tray or flat plate. Cover with a sheet of baking paper. Place chocolate into a (microwave safe) squeeze bottle and place in the microwave to melt. Once melted, replace the lid. Alternatively, melt the chocolate and transfer it into an icing bag.

Using a lined sheet of paper will help to line up the lollipop sticks.

Pipe the chocolate around the edge of the circle, leave for a few seconds and then fill in the centre. Place the lollipop stick into the chocolate, reaching the middle of the circle. Squeeze more of the chocolate over the lollipop stick to cover it.

Scatter pomegranate seeds and pistachios over the chocolate and gently press them down. Place the tray into the fridge to set. It is probably easiest to do one at a time, and if the chocolate hardens a bit, place it back into the microwave to re-melt. If you have a skewer, keep it handy to loosen any chocolate that hardens around the nozzle of the piping bag or squeeze bottle.

Here's one dressed up and ready to be given away.

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