Prep Time: 10 minutes | Cook Time: 3 minutes
- 8 oz dark chocolate
- 1/2 cup pomegranate seeds
- 1 Tbsp candied ginger
In a microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until melted, about 1 minute.
Meanwhile line a baking sheet with parchment paper. Pour the chocolate onto the baking sheet and spread evenly. Sprinkle with the pomegranate seeds and candied ginger and press down to secure. Place in the freezer for 20 minutes to firm.
Remove from the freezer and cut into bite-size pieces. Store in an airtight container in the fridge up to two weeks.
Make sure to dry the pomegranate seeds before adding them to the bark by dabbing them with a paper towel.
Store in the fridge for up to two weeks.
Serve this Dark Chocolate Pomegranate Bark with Coffee Moonshine.