- 8 oz. dark chocolate, finely chopped
- 1 teaspoon Rocky Mountain Olive Oil Blood Orange Fused Olive Oil
- ¼ teaspoon sea salt
- 2 cups pomegranate arils (seeds), at room temperature
Line a 12-cup muffin pan with cupcake liners and set aside.
Fill a saucepan with about 2 inches of water and bring it to a low simmer. Set a heatproof mixing bowl over the saucepan (being sure that the bottom of the bowl isn’t in contact with the water). Add the chocolate into the mixing bowl and stir as it melts. When it is melted enough to just be smooth, remove the bowl from the heat. Stir the orange olive oil into the melted chocolate, along with the sea salt and about half of the pomegranate arils.
Divide the chocolate mixture evenly among the cupcake liners, smoothing out the tops. After filling the liners, sprinkle the remaining pomegranate arils evenly over the top, pressing the lightly into the chocolate so they stick.
Refrigerate the chocolate for 2 hours until firm. Once chilled, peel away the cupcake liners from each bite and serve.
Leftovers? Unlikely we know. But if you do be sure to refrigerate them!