Description
A super easy desert found in a rachael ray book. Like biting into a chocolate covered cherry, only better. Cooking time includes chilling time.
Ingredients
- Bittersweet Chocolate
- Whole Milk
- Pecans
- Sugar-free Cherry Jam
- Whipped Cream
Instructions
- Spray a mini muffin tin with nonstick cooking spray and set aside
- Put the chocolate and milk into a heat safe bowl and place over a pot of gently simmering water
- Stir until melted and smooth
- Stir in the pecans until well mixed
- Put a heaping tablespoon of the mixture into 8 portions of the muffin tin
- Using the handle of a wooden spoon, lightly press the mixture into the sides and the bottom of each portion creating a cup shape
- Chill 15 minutes
- Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin
- Place them on a serving platter and fill each cup with a tablespoon of the jam
- Top each with a spritz of whipped cream