Ingredients:
4 ounces bittersweet chocolate, chopped
1 tablespoon whole milk
1/2 cup finely chopped pecans
1/2 cup sugar-free cherry jam
spray whipped cream
Directions:
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.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.