| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 521 | 27g | 16g | 68g |
| sugars | fibre | protein | salt |
| 46g | 5g | 8g | 0.12g |
Pictured below are my divine Chocolate Pomegranate Petit Fours – a tantalizing taste memory that I’m always excited to revisit. Combining the irresistible richness of cocoa and the invigorating freshness of pomegranate, these dainty delights are nothing short of a celebration in every bite.
The Joy of Baking
Being a Nebraskan by birth, baking has always been a part of my life – an art learned from my mother and honed over these many joy-filled years of culinary exploration. The Chocolate Pomegranate Petit Fours recipe unites two of my favorite ingredients – chocolate and pomegranate – into surprising, delightful harmony, embodying the familiar comfort of my Midwestern roots, embodying the spirit of farm-to-terminal freshness with a unique twist.
A Healthy Indulgence
What’s more, these petit fours are not merely an indulgence for your taste buds. Pomegranate, the star fruit of this recipe, is a powerhouse of health benefits. Packed with antioxidants and anti-inflammatory properties, it’s known to provide a wonderful boost to the body’s immunity. In fact, one could argue that these treats are just as good for you as they taste! Of course, moderation, as in all things, is key. For more on the health benefits of pomegranates, I’d recommend visiting this informative page by Medical News Today.
Perfect Pairings
While these Chocolate Pomegranate Petit Fours are a delight on their own, they can also be seamlessly paired with a variety of dishes. For instance, serve them alongside a hot cup of coffee for a luxurious afternoon aplomb, or as a stunning dessert after a hearty main course, such as a classic beef stew. Truly versatile, this is one recipe that I find myself coming back to time and time again, particularly when I’m looking to bring a little indulgence into the everyday.
I hope this recipe brings as much joy into your home as it does mine. Happy baking!
What You’ll Need
- 1/2 cup of pomegranate juice
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter
- 2 large eggs
- 1/2 cup of all-purpose flour
- 1/2 cup of cocoa powder
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of pomegranate arils
- 1 cup of semi-sweet chocolate chips
- 1/2 cup of heavy cream
- Optional: extra pomegranate arils for topping
Method
Step One
Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
Step Two
In a medium saucepan, simmer the pomegranate juice until it has reduced to about 1/4 cup. This can take around 10-15 minutes. Allow cooled juice to sit while you prepare the next steps.
Step Three
In a large bowl, cream together the granulated sugar and butter until fluffy and light. Add the eggs one by one, ensuring each is combined well before adding the next.
Step Four
In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually add the dry mixture to the wet mixture, stirring until thoroughly combined.
Step Five
Stir in the cooled, reduced pomegranate juice and the pomegranate arils into the batter. Pour the mixture into your prepared baking pan and place into the oven.
Step Six
Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
Step Seven
As the cake cools, make the ganache by bringing the heavy cream to a simmer in a small saucepan. Once simmering, remove from heat and add the chocolate chips, stirring until completely melted and smooth.
Step Eight
Pour the ganache over the cooled cake, spreading it evenly with a spatula. If desired, sprinkle extra pomegranate arils over the top for garnish. Allow the ganache to set before cutting the cake into small squares to serve.
