1. Boil about 2 cups of pomegranate juice until it is reduced to 3/4ths of a cup. You want it to be thickened and syrupy and for the flavor to be very sharp.
2. Add about 1/2 a cup of heavy whipping cream to the juice.
3. Pour juice and cream over about 12 oz of good dark chocolate (chopped up or chips) and stir to melt the chocolate.
4. Leave chocolate/cream/juice to sit in the fridge overnight to firm up.
5. Form ganache into little balls. I like to use a small ice cream scoop type thing or 2 spoons, but you can put plastic wrap over your hands and just roll it also.
6. Let these set in the fridge for at least an hour.
7. Temper some dark chocolate with whatever your favorite tempering method is. Quickly and carefully dip each ball into the chocolate and put on parchment paper to rest and set. Add a few pomegranate seeds to the top of each truffle to garnish before chocolate sets if desired.
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