Dark Chocolate Pomegranate Bites
These easy dark chocolate cups with pomegranate seeds and shredded coconut have a lovely texture, and are the perfect quick dessert recipe! Only 3 ingredients, and no baking required.
Ingredients
- 2 cups dark chocolate chips (or chopped chocolate bar)
- 4 oz pomegranate seeds
- 6 Tbsp unsweetened shredded coconut
Instructions
- Place dark chocolate chips in a microwave-safe bowl* and microwave in 30 second intervals at 50% power, stirring between each interval, until chocolate is smooth. Set aside.
- Add muffin/cupcake liners to a muffin tin. Spoon about 2 tablespoons of the melted chocolate into each liner (enough chocolate to fully cover the bottom).
- Sprinkle about 1 tablespoon of pomegranate seeds over the melted chocolate. (Make sure they're mostly in a single layer). Next, sprinkle shredded coconut on top of the pomegranate seeds.
- Spoon your remaining melted chocolate into a heat-safe zippable bag** or piping bag. Squeeze all the air from the bag, then seal it. Cut a small piece off the corner. Slowly squeeze chocolate from the bag, first in a circle to line the edges of the pomegranate seed and coconut filling, then in any design you prefer to somewhat cover the top of the filling.***
- Cover the muffin tin loosely with plastic wrap. Place in the refrigerator to chill for about an hour, until the chocolate is set.
Notes
*For microwaving chocolate, I recommend using a glass or ceramic bowl. Avoid plastic, as it can cause the chocolate to seize. You can also use a double-boiler to melt the chocolate if you prefer.
**I used a "freezer" quart-sized bag. The bag's packaging should say whether it can withstand any heat. (We're only putting the melted chocolate in the bag, not using it to cook with, so it doesn't need to be super heavy-duty. The melted chocolate should only get up to 120-130 degrees F at its highest point, and it'll be cooled somewhat by the time you put it in the bag.)
***For the chocolate design on top, I used a zigzag motion from two different directions, so they cross like a lattice. But you can create whatever design you want. Spirals would be fun!
Storage & Serving Tips: Once the initial chilling time is complete, you can move the cups into an airtight container. Store in the refrigerator - they should last at least 5 days. These are best served at room temperature though, since the chocolate will be hard straight out of the fridge. I recommend setting them at room temperature 15-20 minutes prior to eating to soften the chocolate a bit.