Description
Dark chocolate cups filled with thick pomegranate jelly and decorated with tiny white-chocolate fangs.
Ingredients
Scale
- 1 cup (240 ml) pure pomegranate juice
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tbsp (12 g) cornstarch
- 1 tsp (5 ml) lemon juice
- 12 oz (340 g) dark chocolate, finely chopped
- 1 tbsp (14 g) refined coconut oil
- 2 oz (57 g) white chocolate, melted
Instructions
- Whisk the pomegranate juice, sugar, cornstarch, and lemon juice in a small saucepan until smooth.
- Cook over medium heat, whisking constantly, until the filling boils and becomes thick and glossy, about 4–6 minutes. Transfer to a bowl, cover the surface, and chill completely.
- Arrange 12 mini silicone liners on a tray. Melt the dark chocolate with the coconut oil in short microwave bursts, stirring frequently.
- Spoon a thin layer of chocolate into each liner and brush it up the sides. Chill for 10 minutes, then repeat with a second thin coat.
- Add 2 tsp (10 ml) cold pomegranate filling to each shell, keeping it below the rim.
- Cover every cup completely with the remaining dark chocolate. Chill for 20 minutes, then peel away the liners.
- Pipe 24 tiny white-chocolate triangles on parchment. Let set, then attach two fangs to each cup with a dot of melted chocolate.
Notes
The pomegranate filling must be completely cold before it touches the chocolate shells.