Mascota with pomegranate

Name: Mascota with pomegranate
Ingredients: 200 g butter with 65% fat; 200 g finely ground brown sugar; 4 egg yolks; 100 g cocoa powder; 200 ml water; 1 medium pomegranate; 200 g dark chocolate; 100 g white chocolate

Dessert - Mascota with pomegranate by Marilena P. - Recipia

Mascota with pomegranate has dark chocolate shells and a buttery cocoa center, scattered with tangy pomegranate seeds. I eat it chilled, once the shells have set well; the filling stays soft inside, with the seeds nestled between the layers of chocolate. Prep: 40 minutes. Cook: 15 minutes. Rest: 80 minutes. Total time: 135 minutes. Servings: 16. Approximately 280 kcal and 3 g protein per serving.

Ingredients

For the filling

200 g butter with 65% fat
200 g finely ground brown sugar
4 egg yolks
100 g cocoa powder
200 ml water
1 medium pomegranate

For the coating

200 g dark chocolate
100 g white chocolate

Preparation

1. Take the butter out of the fridge and leave it at room temperature for 30 minutes, until softened. 2. Mix the cocoa powder with the water and cook the mixture over a double boiler for 10 minutes, stirring, until smooth. Leave it to cool completely for 20 minutes. 3. Beat the butter with the finely ground brown sugar for 3 minutes, until fluffy. Add the egg yolks and mix until incorporated. 4. Gradually pour the cooled cocoa into the butter mixture, stirring gently. Remove the seeds from the pomegranate and fold them in, then refrigerate the filling for 15 minutes. 5. Chop the dark and white chocolate, then melt them together over a double boiler for about 5 minutes, until the coating is smooth. 6. Use a brush to coat 10 larger and 6 smaller silicone muffin cups with a thick layer. On parchment paper, spread the chocolate into circles for the bases. Put the cups and circles in the freezer for 15 minutes, until firm. 7. Carefully remove the shells from the cups, fill them with the filling and place the chocolate circles on top. Put them in decorative paper cups.

Notes

You can make the coating with dark chocolate only, keeping the total amount at 300 g; it will be less sweet. This dessert contains dairy and eggs. Butter with over 80% fat gives a firmer filling than the 65% butter used here. Cooling the cocoa is the step I don't rush, and pouring it in slowly helps the filling stay smooth; mine split a little, but I managed to fix it. I used 10 larger and 6 smaller silicone cups, and their size affects how much filling goes into each one. The seeds come away easily if you open the pomegranate in a bowl of water, then drain them well. I make these a few hours before serving, so they have time to firm up. They keep in the fridge for up to 3 days. I serve them with unsweetened coffee.