Black Forest Tartlets

I found these in my Cuisine Lite magazine.  So cute, and way delicious!  (Notice the 'Lite' that means not fattening right?)


1 1/2 cups dark chocolate chips, divided (6 oz)
4 tsp vegetable oil divided
12 maraschino cherries
1/2 cup cherry preserves
1 Tbs maraschino cherry juice
1/2 tsp unflavored gelatin
1/4 cup heavy cream


1.  Microwave (or use a double boiler) chocolate chips with 2 tsp oil in a bowl until melted.  1 minute increments


2.  Brush sides and bottom of 12 small foil candy cups with melted chocolate.  Place cups in a mini fmuffin tin to maintain shape; freeze 1 hour.

3.  Repeat step one, and freeze for 4 more hours.  Dip cherries in remaining chocolate and place on wax paper on a cookie sheet.  Freeze or refrigerate.


4.  Heat preserves, juice, and gelatin in a saucepan over low heat until preserves melt and gelatin dissolves, 3-5 minutes, cool


5.  Beat cream with a hand mixer to stiff peaks, 3 minutes; fold into cooled preserves mixture; chill at least 1 hour.


6.  Remove foil from chocolate.  Using a tweezers works great.  I wanted to show you a picture, but no one was home to take one.  I found if I pulled sideways and away from me and worked around the cup it worked well.  If it starts warming up too much, it will break easily.  I put a couple back in the freezer when I found this happening.  


7.  Spoon filling into chocolate cups; garnish each with a chocolate covered cherry; serve immediately


per tartlet:  140 cal; 7g total fat; 7mg chol; 6mg sodium; 21gcarb (0 fiber, 11g total sugars); 1 g protein, 0mg iron; 7mg calcium... just in case you were wondering.  :D