Festive Chocolate Pomegranate Cups
Delightful cups made with dark chocolate and juicy pomegranate seeds, perfect for holiday celebrations.
Servings: 12 pieces
Calories: 120kcal
Ingredients
For the chocolate cups
- 1 cup dark chocolate (about 170g), melted with 1 tablespoon unrefined coconut oil Feel free to mix chocolate types!
For the filling
- 1 large pomegranate Fresh, for juicy arils
For decoration
- 2 sprigs fresh rosemary Use for garnish on the platter
Instructions
Preparation
- Start by lining a mini muffin tin with mini cupcake liners.
- Fill a large bowl with cold water, one-third full.
- Score four lines from top to bottom on the pomegranate to quarter it.
- Submerge the pomegranate quarters in the bowl of water and gently release the seeds.
- Discart the floating pith and drain the seeds, patting them dry with paper towels.
- Scoop about 2 teaspoonfuls of melted chocolate into each cupcake liner.
- Top each cup with a spoonful of pomegranate arils, spreading them out evenly.
- Swirl the melted chocolate all over the pomegranate seeds, ensuring they are coated.
- Place the muffin tin in the refrigerator for about 15 minutes, or until the chocolate sets.
- Once set, pop the chocolate cups out of the tin and unwrap them.
- Arrange them on a large platter and decorate with fresh rosemary sprigs.
Notes
Best served chilled. Can be prepared a day in advance. Mix chocolate types for different flavors, and consider adding chopped nuts or using other fruits like raspberries or blueberries.