These tasty treats are elegant little bites to serve at a party or open house.

Ingredients

  • 2 boxes (15 shells each) frozen fully baked mini phyllo shells
  • 8 ounce dark chocolate candy bar
  • 4 ounce milk chocolate candy bar
  • 8 ounces heavy whipping cream
  • 1/2 tablespoon sugar
  • 1/8 cup Diamond Wine (Noiret wine may be substituted if a darker chocolate flavor is preferred)
  • Additional Whipping Cream & Grated Chocolate for Garnish, if desired

Steps

  • 1
    Preheat oven to 350°. Remove phyllo shells from carton and place on baking sheet. Bake 3 to 5 minutes to crisp shells. Set aside to cool.
  • 2
    Melt dark chocolate and milk chocolate bars together in double boiler. Set aside to cool.
  • 3
    In the meantime, whip heavy whipping cream, adding ½ tablespoon sugar, until soft peaks form.
  • 4
    Gently fold this mixture into the chocolate mixture after the chocolate has cooled for 5 to 6 minutes. Stir in 1/8 cup Diamond Wine (or Noiret Wine). Spoon or pipe mixture into cooled phyllo shells. Place in freezer to harden.
  • 5
    Remove from freezer 10 minutes before serving. Will keep for several days in freezer if placed in airtight plastic freezer bags. May be garnished with whipped cream and grated chocolate, if desired.

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