Two chocolate recipes in the same week? What can I say! It’s a phase. An addiction. An infatuation.
I’m going to level with you now though- this isn’t really a recipe. Because you can’t really call ‘take two ingredients, and pop one ingredient inside the other one’ a recipe, can you? Or…can you? It’s more…a pointer. A nudge in the right direction, if you like. Because you should probably make these, sharpish.
Chocolate and fruit together is my absolute favourite thing. Fruit fondue? Bring it. Strawberry/raspberry/blackcurrant truffles? You betcha. I can find a fruit truffle in a chocolate box quicker than a flash, no messing. I home in on them like a sniffer dog on a scent. Jason hates chocolate with fruit, which is totally perfect in my book since it means there’s noone around to fight me for the strawberry creams. He’s more a caramel/praline man, in case you were wondering.
These chocolate pomegranate cups explode when you bite into them, in the same way that a really great fruit truffle explodes all sharp and tangy and sweet when your teeth crack its shell. I like to keep them in the fridge, so that the juiciness of the pomegranate seeds- already impossibly juicy as they are- is intensified. Best enjoyed as a mid-afternoon pick me up, with a sweet flat white on the side and a napkin to catch any pomegranate-drips.
Now, let’s get down to the nitty gritty of this non-recipe…
1 cup (about 150g, give or take) good quality dark chocolate.
1 pomegranate, deseeded.
- Lay out about 12 mini cake cases- either silicone (as shown) or paper- in a tray/roasting dish. Deseed the pomegranate (I wrote about the fail-safe technique I use for deseeding pomegranates in this post here) whilst melting the chocolate in a bain marie over a gentle heat until glossy and molten.
- Take about half the pomegranate seeds, and then divide them between the cases. Pour some of the melted chocolate into each cup to cover the seeds, and then repeat the process (layering up seeds and melted chocolate) until the chocolate and seeds are all used up.
- Give the tray with the cases in a sharp rap on the counter to knock out any air bubbles, and then place into the fridge for about half an hour, or until set.
As with the peanut butter cups, since we haven’t tempered the chocolate it may bloom if stored at room temperature. I’ve waxed lyrical enough about how great they taste straight from the fridge to convince you they’re best stored chilled though, right?