Slowly but surely, crimson red pomegranates are popping up all over the markets this month. In the Northern Hemisphere, this gorgeous fruit will populate the stores between September and February, making it readily accessible for the upcoming holiday recipe making. These Pomegranate & Chocolate cups are a clear winner to end a Thanksgiving meal -your guests will thank you for not subjecting them to the same variety of pies as always!
After you bring them home, you’ll think to yourself – how do I break this open? If you haven’t cracked into a fresh pomegranate before, you are in for a delicious surprise. I did a quick online search and found this great tutorial from Tasty Kitchen that will guide you through the process.
And with so much pomegranate available, today I’m sharing a simple recipe that lets it shine in all its glory, with a few key flavoring ingredients such as orange extract and pomegranate molasses, you’ll be able to literally whip these up 15 minutes before your guests arrive! 
The whipped cream is infused with tart pomegranate molasses and citrusy extract that balance out the chocolate bottom perfectly. Try using your favorite chocolate in this recipe – milk, white, or the darkest you can find! I find that the 72% bar I used was a good choice; not too sweet, not too bitter.
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Chocolate & Pomegranate Cups
- Total Time: 25 minutes
- Yield: 12 1x
Description
If you’re looking for a simple dessert to end a luscious holiday meal, these Chocolate & Pomegranate cups are the perfect recipe; quick and easy to make they’ll wow your guests with their flavor!
Ingredients
- 1/2 cup (120 ml) heavy cream, cold
- 3 tbsp (45 ml) pomegranate molasses
- 1 tsp orange extract
- Pinch of salt
- 1/4 bar Green & Black's baking chocolate, chopped
- Fresh nutmeg
- Pomegranate tendrils
- 12 phyllo cups
Instructions
- Whip the heavy cream until medium peaks form. Fold in the pomegranate molasses, orange extract, and salt. Place in a piping bag.
- Melt chocolate in microwave, stirring every 20 seconds. When melted, grate fresh nutmeg into chocolate to taste.
- Pour melted chocolate, about one tsp each, into the phyllo cups. Place cups in refrigerator for 10 minutes to set the chocolate.
- When chocolate is set, pipe flavored whipped cream into cups, top with fresh pomegranate tendrils and sprinkle a pinch of nutmeg on top.
Notes
- You can purchase pomegranate molasses at any ethnic store or market and they are also widely available online.
- Prep Time: 15 mins
- Cook Time: 15 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 110
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Frequently Asked Questions
What is pomegranate molasses and where can I find it?
Pomegranate molasses is a thick, tart syrup made from reduced pomegranate juice — it provides the tangy backbone for the whipped cream in this recipe. You can purchase it at any ethnic grocery store or market, and it is also widely available online.
Does the type of chocolate I use matter here?
Yes — the recipe encourages you to use your favorite: milk, white, or the darkest you can find. The author used a 72% bar and found it a good middle ground, not too sweet and not too bitter against the tart pomegranate molasses cream.
Can I really make these just before guests arrive?
Yes — the recipe is designed for speed. You whip the cream and melt the chocolate separately, then pour the chocolate into phyllo cups and refrigerate for just 10 minutes to set, after which you pipe the whipped cream and garnish. The whole process takes about 15 minutes.
Why does the recipe call for fresh nutmeg rather than pre-ground?
Fresh nutmeg is grated directly into the melted chocolate “to taste,” giving you control over intensity and a sharper, more aromatic flavor than pre-ground nutmeg. The same pinch of nutmeg also appears on the finished whipped cream topping.
