Remove the seeds from pomegranate and reserve 2/3 cup for chocolates.
In a double boiler, melt chocolate until smooth and creamy.
In a mini muffin pan, add 12 mini muffin inserts to the pan,
Coat the inside of the bottom of the muffin inserts with some melted chocolate and top with a spoonful of pomegranate seeds.
Top with more chocolate to cover seeds.
Place in the refrigerator for 30 minutes or until set.
Remove from muffin tin and enjoy.