Festive Chocolate Pomegranate Cups

Directions

1. 1
   Line a mini muffin-tin with mini cupcake liners.
2. 2
   Fill 1/3 of a large bowl with cold water.
3. 3
   Score 4 lines from top to bottom to quarter your pomegranate.
4. 4
   Submerge the pomegranate quarters into the bowl of water and gently release the seeds with your hands.
5. 5
   This is such an easy and less-messy way of seeding a pomegranate.
6. 6
   The pith will float and the seeds will sink, so remove the pith and discard, then drain the seeds. Gently pat dry seeds with paper towels.
7. 7
   Scoop about 2 teaspoonfuls of melted chocolate into each cup.
8. 8
   Top the cups with a spoonful of pomegranate arils.
9. 9
   Then, using a spoon, swirl melted chocolate all over the seeds, as shown.
10. 10
    Allow to sit in your refrigerator for 15 minutes, until the chocolate sets.
11. 11
    Pop them out of the tin, unwrap and arrange on a large platter.
12. 12
    Decorate with rosemary sprigs for a festive touch.
13. 13
    These stay good, kept in the fridge for up to 3 days.