– 6 tablespoons unsalted butter – 4 ounces bittersweet chocolate chopped, mine was 60% – 6 ounces dark chocolate chopped + extra for dipping later – 3 large eggs – 1/2 cup granulated sugar – 2 teaspoons vanilla extract – 2 ounces cream cheese softened to room temperature – 3/4 cup all-purpose flour – 2 tablespoons dark chocolate/Dutch process cocoa powder – 1/4 teaspoon baking powder – 1/4 teaspoon salt – 36 teaspoons chocolate hazelnut spread – 36 milk chocolate covered caramel SALTED POMEGRANATE SUGAR – 2 tablespoons granulated sugar – 2 tablespoons flaky sea salt divided – 1 teaspoon pomegranate juice – 1-2 drops red gel food coloring optional
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