Pomegranate Pistachio Chocolate Cups Recipe
These Pomegranate Pistachio Chocolate Cups offer a delightful combination of rich chocolate, creamy pistachio butter, crunchy pistachios, and juicy pomegranate seeds. Perfect as a decadent yet fresh treat, these cups combine smooth textures with vibrant flavors to satisfy your sweet craving in a unique and nutritious way.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Layer
- 1 1/2 cups chocolate chips
Pistachio Filling
- 8 oz pistachio butter
- 1/3 cup pistachios, chopped
Topping
- 1/3 cup pomegranate seeds
Instructions
- Melt the Chocolate: In a heatproof bowl, gently melt the chocolate chips using a double boiler or microwave in short bursts, stirring frequently until smooth and fully melted.
- Prepare the Pistachio Filling: In a separate bowl, mix the pistachio butter with the chopped pistachios until combined well, creating a creamy, textured filling.
- Assemble the Cups: Spoon a small amount of melted chocolate into the base of silicone or paper cupcake liners, gently tilting them to spread the chocolate evenly to form the bottom chocolate layer. Freeze for about 10 minutes until firm.
- Add Pistachio Layer: Once the bottom layer is set, add a dollop of the pistachio butter mixture on top and gently flatten it with the back of a spoon.
- Top with Chocolate: Pour the remaining melted chocolate over the pistachio layer to cover it completely. Tap the tray lightly to remove air bubbles and ensure the layers settle evenly.
- Add Pomegranate Seeds: Sprinkle the pomegranate seeds on top of each chocolate cup while the chocolate is still soft to allow them to stick.
- Chill to Set: Place the assembled cups in the refrigerator for at least 30 minutes to 1 hour until the chocolate is fully set and firm to touch.
- Serve: Once set, carefully remove the cups from the liners and serve chilled. Store any leftovers in an airtight container in the fridge.
Notes
- Use high-quality dark or semi-sweet chocolate chips for the best flavor.
- To toast pistachios, lightly roast them in a dry pan over medium heat for 2-3 minutes, stirring frequently to enhance their flavor.
- Keep the chocolate cups refrigerated to prevent melting, especially in warm climates.
- For a nut-free variation, substitute pistachio butter with sunflower seed butter and omit pistachios.
- These cups can be made ahead and stored for up to one week refrigerated.
