Chocolate-Cherry Phyllo Cups
Serves: 15
  • 1 (1.9-ounce) package frozen phyllo shells, thawed
  • 2 ounces bittersweet chocolate, chopped
  • 1½ tablespoons heavy whipping cream
  • ½ tablespoon unsalted butter, softened
  • ¼ cup cherry preserves
  • Chocolate Whipped Cream (recipe follows)
  • Garnish: grated bittersweet chocolate and 15 maraschino cherries with stems
  1. Bake phyllo cups to crisp according to package directions.
  2. In a small saucepan, combine chocolate and cream over low heat. Let chocolate melt, stirring until smooth. Remove from heat. Add butter, stirring until incorporated.
  3. Fill each phyllo cup with approximately ½ teaspoon chocolate mixture. Place phyllo cups on a rimmed baking sheet, and refrigerate until chocolate mixture becomes somewhat firm, but not hard, approximately 15 minutes.
  4. Place approximately ½ teaspoon cherry preserves over chilled chocolate layer.
  5. Place Chocolate Whipped Cream in a piping bag fitted with a large open star tip (Wilton #1M). Pipe an upright frill into each cup on top of cherry preserves.
  6. Garnish with grated bittersweet chocolate and top each with a maraschino cherry, if desired. Serve immediately, or refrigerate for up to 1 hour before serving.
Recipe by TeaTime Magazine at