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
  1. 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.
  2. 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.
  3. Just before serving, garnish with mint and pomegranate arils, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pomegranate-chocolate-tartlets/