1 1/2 boxes Athens Mini Fillo Shells
6 ounces semisweet chocolate. chopped fine
2 tablespoons pomegranate juice concentrate
1 tablespoon soft butter
1/4 cup heavy cream
1/2 cup heavy cream
1 tablespoon pomegranate juice concentrate
3 tablespoons sugar
Pomegranate seeds for garnish
Crisp fillo shells in oven following package directions. Cool.
Place chocolate in a medium bowl,. Heat 1/4 cup cream in a microwave safe measuring cup, then pour over the chocolate, stirring until melted. Let cool to room temperature, then gently beat in the 2 tablespoons pomegranate juice concentrate and soft butter. Place even amounts of this mixture into the fillo shells. Chill.
Beat 1/2 cup cream with 1 tablespoons pomegranate juice concentrate and sugar, beating until soft peaks form. Spoon the whipped cream on top of the chocolate mixture in shell. Use to pomegranate seeds to garnish, placing them side by side with points touching to form a heart shape. Serve cold.