Jennifer Hanes MS, RDN, LD
Hey there, chocolate lovers! Are you ready to tantalize your taste buds with a delicious treat?
Well, I’ve got the perfect indulgence for you – Dark Chocolate Pomegranate Coins! The combination of rich dark chocolate, buttery toffee, and juicy pomegranate seeds is sure to make your mouth water.
This recipe originally came about because I wanted to add some desserts to the blog, and with winter holidays coming up, I wanted a recipe that would be easy to whip up for a random get-together that would still impress.
I wanted to utilize a winter fruit, and pomegranate kept creeping into my brain. Finally, I wanted it to satisfy the chocolate craving but be relatively light. We get enough heavy food this time of year.
So because of all of this, I decided on a recipe that is no bake, small, and yummy.
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Dark chocolate melts. Use the best quality dark chocolate that your regular grocery store carries. No need to search high and low or make a special trip for the finest of chocolates, but don’t go with the super cheap stuff either (I used Ghirardelli Dark Chocolate Melting Wafers).
Salted butter. If you already have unsalted on hand, go ahead and use it. But I would add a bit of table salt to bring out the flavor of your toffee.
Brown sugar. Whatever’s cheap or that you already have on hand. I used light brown sugar because that’s all the store had. Dark brown sugar would probably work well, too.
Pomegranate arils. Go ahead and take the lazy way out and buy the arils already prepped and washed. You’re a busy person! Of course, you can buy a fresh pomegranate if you’d prefer.
Coarse sea salt. Optional, but I totally think it’s worth it!
The equipment for this dish is similarly simple, no baking for this one!
You could also consider buying candy molds, such as these cute snowflakes, to add some extra pizzazz. Just make sure not to make them too thick!
This recipe may look like a lot of steps, but they are all really quick and easy. Promise!
Melting the chocolate
Start by melting half of your chocolate. You can use whatever type you prefer, even if it isn’t a dark chocolate variety.
Melting chocolate can be kind of tricky. This is the exact reason that I’ve used dark chocolate melting wafers here.
You HAVE to make sure to heat the chocolate gently. Simmer some water in a pan, and put your chocolate in a glass bowl on top. And stir constantly.
Alternatively, you can try the microwave method. Stick your chocolate in a microwave-safe bowl. Heat for 20-30 seconds at a time, stirring thoroughly after each time, until melted and smooth.
If you don’t treat your chocolate with respect, it can seize, giving you a gross mess instead of a smooth melted chocolate.
Divide the melted chocolate into a thin layer in each mini cupcake section. Place the tin in the fridge.
Making the toffee
If you’ve never made toffee before, it might seem a little intimidating. But really, all you’re doing is stirring stuff in a pan.
Melt the butter on medium heat. Add the brown sugar to the pan as soon as the butter has melted and start stirring.
Bring to a gentle boil for 3 minutes, stirring constantly. I like to use a silicone spatula for this.
After about 3 minutes, you have toffee. Remove from heat as soon as the mixture is incorporated. Otherwise, you run the risk of burning the toffee.
Quickly spread out between all of your mini muffin sections.
*Pro Tip: Clean your pan and whisk before moving on to the next step.
Melt the rest of the chocolate
Repeat the above process and pour the chocolate on top of the toffee.
Essentially, you are just creating layers of yumminess.
Chocolate, the cool. Toffee, then cool.
Chocolate again. However, before this layer cools, quickly drop a few pomegranate arils on top, then sprinkle with coarse sea salt.
Tips and Tricks
- You can use dark chocolate chips or bars for this recipe. I like the melting wafers because they melt easily with no problems. I’ve never had the chocolate melting wafers seize on me!
- When piping the chocolate, don’t worry about creating an even layer. Instead, get all the chocolate into the muffin liners, then gently tap the pan against the countertop. It’ll even out.
- When making the toffee, don’t set the heat on the pan too high, or you will burn it. I wouldn’t go any higher than medium, which will bring it to a slow boil.
- When cooking the toffee, be prepared if you’ve never made it before. It’ll first firm a crumbly, weird-looking mixture, then as the sugar melts, you’ll have melted butter and melted sugar, but not a cohesive blend. Give it time, stir constantly, and it’ll come together to make yummy toffee in about 3-4 minutes.
- Work quickly to get the finished toffee into the muffin liners. It’ll harden real quick. Aim for speed rather than perfection. You may get a few globs rather than an even spread. When you tap down the chocolate from the top layer, it’ll create a smooth surface, even if you have a “bulge” of toffee in the muffin tin.
- Before you start, get all your ingredients and equipment together!
Make dark chocolate pomegranate bark instead of coins. Spread out each layer on a baking sheet instead of a mini muffin tin. Once everything is layered and cooled, break it into irregular chunks, and now you have bark!
Get creative with your toppings!
Roasted and salted pepitas could replace the sea salt and give even more texture.
Swap out the pomegranate for candied rosemary for a savory, chocolatey treat.
Dark Chocolate Pomegranate Coins
- 2 cups dark chocolate melts divided
- ½ stick salted butter
- ½ cup light brown sugar packed
- ¼ cup pomegranate arils
- 2 tbsp coarse sea salt
Melt 1 cup of chocolate
- Do this by adding the melts to a microwave-safe bowl liquid measuring cup and cook for 30 seconds. Remove from microwave and stir. Repeat in 15 second intervals until smooth.2 cups dark chocolate melts
- Pour a thin layer of melted chocolate into the bottom of a mini muffin tray. Put in refrigerator.
Make the toffee
- Melt butter in a pan.1/2 stick salted butter
- Add packed brown sugar. Stir well.1/2 cup light brown sugar
- Bring to boil for 3 minutes, stirring constantly.
- Quickly pour thin layer of toffee over the chocolate.
Melt the remaining chocolate
- Pour another thin layer over the toffee layer.2 cups dark chocolate melts
- Before the chocolate hardens, sprinkle with pomegranate arils and coarse sea salt.1/4 cup pomegranate arils, 2 tbsp coarse sea salt
*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.
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Drinks – dry red wine, coffee, or herbal tea would provide a nice savory contrast to pair with these sweet treats!
Garnishing options – consider dusting these with powdered sugar or cocoa powder for a special touch. You could also add a mint leaf, some rosemary, a drizzle of caramel, or even a dollop of whipped cream on top. Though, these are pretty stinkin’ good without a garnish!
Ideal occasions for serving – these are a great addition to a potluck holiday party for a small gathering. Or you could consider multiplying the recipe to serve a larger crowd.
You could also consider making these for all those people you want to show appreciation for. Bundle them in a clear bag, tie them with a pretty holiday-themed ribbon, and pass them out to your hair stylist, your doctor, your vet, the police or fire station, or anywhere else you want to spread a good mood!
Aren’t those just so pretty? They remind me of those chocolate coins people are always giving kids this time of year. Except these taste good.
And they really are so easy to make. It wouldn’t be any more difficult to double the recipe, either, if you have a crowd.
Please let me know if you try this recipe! What did you do differently?
For another simple recipe, check out my cheesecake bites.
Jennifer Hanes MS, RDN, LD is a registered dietitian, mom, wife, and vegetarian in North Texas. She has dedicated Dietitian Jenn to be a source of information, ideas, and inspiration for people like her, vegetarians that live with people with different dietary beliefs and/or needs in a multivore household.