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DESSERT

Dark ChoColate Pomegranate Bites

Makes 12 pieces 1. Deseed 2 pomegranates. Sprinkle a single layer of pomegranate arils over 12 mini muffin cups. 2. Melt 5.25 ounces of dark chocolate (we used Lindt 70%). Pour the melted dark chocolate into a piping bag. Cut off the end so chocolate can come out in a small stream. 3. Pipe chocolate over pomegranate arils in a crisscross pattern. Add another layer of pomegranate seeds, then another layer of chocolate, then a final layer of pomegranate seeds. 4. Finish with a dash of sea salt on top of each. 5. Refrigerate for at least two hours before serving. Serve immediately upon removing the chocolate pomegranate bites from the fridge. Recipe adapted from shinyhappybright.com

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Momaha Magazine - November 2016  

Monthly magazine for parents published by the Omaha World-Herald in conjunction with its blog Momaha.com

Momaha Magazine - November 2016  

Monthly magazine for parents published by the Omaha World-Herald in conjunction with its blog Momaha.com