Cherry Lime Truffle Cups

1. 1

   Place the chocolate in a medium sized heatproof bowl and set aside. Heat the milk and 2 tablespoons butter in a medium sauce pan (or microwave) until boiling. Remove from heat and pour over chocolate. Allow to stand for a few minutes without stirring. Stir gently (to prevent air from getting into the ganache) with a spoon or whisk until smooth. Mix in lime zest. Chill for 1 hour, until thick.

2. 2

   Preheat oven to 350?F. Grease a 24-cup mini muffin pan. Melt remaining 2 tablespoons butter. Lay one sheet of phyllo dough out onto a clean work surface. Brush with 1/2 tablespoon of the butter. Lay a second sheet of phyllo dough over the top and brush with another 1/2 tablespoon butter. Cut into 24 pieces . Place into the prepared muffin pan. Repeat procedure with remaining phyllo sheets, placing the 2nd layer with alternating corner points in the pan. Bake in a 350? F. until phyllo dough is golden, about 4-6 minutes.

3. 3

   In a small saucepan, combine cherries, cornstarch, honey and lime juice. Combine well. Bring mixture to a boil and cook a few minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool (mixture will thicken more as it cools).

4. 4

   Let phyllo cups cool to room temperature. Pipe or spoon chocolate filling into each cup. Top with cherries and toasted almond slivers. Serve immediately.

* Per serving · 4 servings · Values may vary.