Sprinkle a single layer of pomegranate seeds into eight muffin holders.

Add the melted dark chocolate to a piping bag or plastic bag. Snip off the end so a small stream of chocolate can come out.

Pipe a tight crisscross pattern of chocolate across the pomegranate seeds. Add another layer of pomegranate seeds, then more chocolate, and then the last layer of pomegranate seeds.

Finish with a pinch of salt on each.

Refrigerate for at least one hour before serving. After removing from the fridge, serve immediately.