60min | 12 servings | 238 cal

INGREDIENTS

12 ounces semisweet chocolate, chopped
2 oranges, peeled and sectioned
2 blood oranges, peeled and sectioned
1 grapefruit, peeled and sectioned
2 clementines, peeled and sectioned
1/2 cup pomegranate seeds
1/2 cup whipping cream, beaten to soft peaks
12 fresh mint sprigs

DIRECTIONS

Prep: 30min | Freeze: 30min

Step 1

Line twelve 2 1/2-inch muffin cups with silicone muffin cups or paper bake cups.

Step 2

In a medium heavy saucepan, melt chocolate over low heat, stirring frequently until smooth. Using a small, clean paintbrush, coat insides of muffin cups with chocolate. Place muffin pan in the freezer for 10 minutes or just until set. Brush any thin chocolate areas with additional chocolate. Return to the freezer for 20 minutes more or until completely set.

Step 3

Meanwhile, in a medium bowl, combine oranges, blood oranges, grapefruit, clementines, and pomegranate seeds. Peel silicone or paper liners off chocolate cups. Using a slotted spoon, scoop fruit mixture into chocolate cups just before serving. Top with a dollop of whipped cream. Garnish with fresh mint sprigs, if desired.

Make Ahead Tip:

Make chocolate cups up to 1 month ahead of time. Store in an airtight container in the refrigerator until ready to use.