Mini Chocolate Cherry Bites

A super easy desert found in a rachael ray book. Like biting into a chocolate covered cherry, only better. Cooking time includes chilling time.

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.

bittersweet chocolate, whole milk, pecans, sugar-free cherry jam, whipped cream