Espresso Bean-cherry Pomegranate Balls

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 24
• 1/4 cup chopped dried sour cherries
• 1/4 cup pomegranate juice
• 3 1/2 ounces good-quality bittersweet chocolate, chopped
• 1/2 tablespoon unsalted butter
• 1 tablespoon honey
• 1 cup finely ground vanilla wafer cookie
• 1/4 cup finely ground chocolate wafer cookie
• 1/2 cup pecans, finely ground, toasted (2 oz.)
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1 cup dark chocolate-covered coffee beans, chopped

Recipe

• 1 . bring cherries and juice to a simmer in a small saucepan. remove from heat and let stand 15 minutes.
• 2 meanwhile, melt together bittersweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (water not touching bowl), stirring until smooth, about 5 minutes. remove bowl from pan and let stand 10 minutes. add honey and cherry mixture, whisking until combined well; set aside.
• 3 combine wafers, pecans, sugar, and salt in a large bowl. add chocolate-cherry mixture and sir until combined well. form into 1-inch balls and roll in chocolate-espresso beans.
• 4 can be stored at room temperature up to 2 weeks in single layers divided by waxed paper in an airtight container. makes 24 balls.