Low-Fat Pomegranate Chocolate Truffles

wyldflour

~24 truffles

Low-Fat Pomegranate Chocolate Truffles

1 hr, 15 Prep Time

1 hr, 15 Total Time

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Ingredients

Pomegranate Molasses:
• 2 cups 100% pomegranate juice (e.g., Pom)
• 1/3 cup white sugar
• 2 1/2 Tablespoons lemon juice
Truffles:
• 4 oz non-fat cream cheese
• 2 cups powdered sugar (confectioners' sugar)
• 1 cup semi-sweet chocolate chips
• 1/2 Tablespoon pomegranate molasses
• 12 oz dipping chocolate or candy coating (milk)
Vanilla Drizzle:
• 2 oz dipping chocolate or candy coating (vanilla)
Pomegranate Drizzle:
• 1/2 cup powdered sugar (confectioners' sugar)
• 1-2 Tablespoons pomegranate molasses

Instructions

1. To make pomegranate molasses: heat pomegranate juice over medium heat in a small saucepan until just simmering. Stir in 1/3 cup white sugar and lemon juice until completely dissolved. Continue to simmer for about an hour, stirring every 10-15 minutes, until it leaves a thin coat on the spatula. It should reduce down to about 3/4 cup molasses. Remove from heat and store in the refrigerator.
2. Allow cream cheese to come to room temperature completely.
3. Unwrap cream cheese and pat down with paper towel. (Non-fat cream cheese is more water-y.) Add cream cheese to medium-sized mixing bowl.
4. Add 1 cup of powdered sugar and mash into the cream cheese mixture until fully incorporated.
5. Melt chocolate chips in a small, microwave-safe bowl at 50% power for 30 second intervals. Stir after each heating interval. Continue heating and stirring until chocolate is smooth, with no lumps.
6. Pour melted chocolate into cream cheese mixture. Use a fork to mash together cream cheese and chocolate until fully incorporated.
7. ONLY after it is fully incorporated, add 1/2 Tablespoon pomegranate molasses and mix completely.
8. Add remaining 1 cup powdered sugar and mash to incorporate. Mixture should become semi-stiff. (If it is still runny, add powdered sugar 1/4 cup at a time.) Cover with plastic wrap and place in fridge to chill for 15 minutes.
9. Remove filling from fridge, pinch off walnut-sized amounts, and roll into balls. This truffle filling is more prone to melting, because of the non-fat cream cheese. Your hands will get very messy when rolling. If it is getting too difficult, place filling back in the refrigerator for 10 minutes, then keep rolling.
10. If you want to roll your truffles in powdered sugar or cocoa powder, do so now, then store in the fridge in an airtight container. If you would like to dip your truffles, continue on.
11. Place rolled truffles on a tin foil-covered plate and freeze for 20 minutes.
12. Cover a baking sheet with parchment paper and set aside.
13. While filling is freezing, melt 12 ounces of dipping milk chocolate or candy coating in a small bowl, deep enough to dip your truffles. (Use the same 50% power, heat-and-stir method.)
14. Remove truffles from freezer and one-by-one, drop a truffle into the melted chocolate. Roll in chocolate only as long as needed to be fully covered and scoop out with a fork, so that the truffle is sitting on top of the fork. Tap the bottom of the fork onto the edge of the bowl hard enough to shake extra chocolate off the truffle. Tip truffle off of fork onto baking sheet to harden. (See notes.)
15. After dipping all of the truffles, make vanilla drizzle by melting the vanilla dipping chocolate in the same manner. Dip a fork into the melted vanilla chocolate and let the chocolate fall off your fork while moving back and forth over the truffles.
16. Make the pomegranate drizzle by placing 1/2 cup powdered sugar in a small bowl. Add pomegranate molasses a 1/2 tablespoon at a time, until the drizzle BARELY runs off the fork. (You want it thicker than the chocolate so that it will harden.) Dip a fork into the pomegranate drizzle and let it fall of the fork while slowly moving back and forth over the truffles.
17. Once the chocolate is set, completely, store truffles in the fridge in an airtight container for up to 5 days.

Notes