Fresh Citrus Fruit Mix in Chocolate Cups Recipe

Article Written by Dixie
  • 60 minutes
  • 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
      30 minutes
    • Freeze
      30 minutes
    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.
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
    30 minutes
  • Freeze
    30 minutes
  • 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.
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