Coarsely chop chocolate and place in a medium- sized bowl. Set aside.

Add heavy whipping cream to a small saucepan and place over medium heat. When cream startst to bubble around the edges, pour over chocolate. Add pomegranate juice and butter, stirring until chocolate is melted and smooth.

Spoon into tart shells. Place in the refrigerator or freezer for about 5 minutes. Pipe whipping cream or cool whip over tart shells and garnish with Pomegranate arils.