Especially impressive when presented on a tiered stand, these mini tartlets, piped with a slightly sweet chocolate mousse, imbued with the tart flavor of pomegranate juice, are unbelievably simple to make.
Pomegranate-Chocolate Tartlets
Serves: 15
Ingredients
- ½ cup pure pomegranate juice
- ¼ cup granulated sugar substitute
- 2 ounces unsweetened chocolate, chopped
- ½ cup heavy whipping cream, divided
- 1 (1.9-ounce) box frozen mini phyllo shells, thawed
- Garnish: mint and pomegranate arils
Instructions
- In a medium saucepan, heat juice and sugar substitute over medium heat until boiling. Reduce mixture to approximately 2 to 3 tablespoons. Whisk in chocolate until melted. Stir in 2 tablespoons cream until mixture is smooth and creamy.
- In a medium bowl, beat remaining ¼ cup plus 2 tablespoons cream with a mixer at high speed until soft peaks form. Fold whipped cream into chocolate mixture until combined. Transfer mixture to a piping bag fitted with a ½-inch French star tip (Ateco #866). Pipe mixture into phyllo shells. Serve immediately, or refrigerate for up to 2 hours.
- Just before serving, garnish with mint and pomegranate arils, if desired.
