1 box Athens Mini Fillo Shells
3 squares semi-sweet baking chocolate
1 tablespoon canola oil
1/3 cup unsweetened cocoa powder
4 egg whites
3/4 cup packed brown sugar
15 maraschino cherries + extra for decoration
1/4 cup chopped nuts (optional)
whipped cream (optional)
Preheat oven to 350 degrees.
Microwave chopped baking chocolate and oil in a glass bowl or measuring cup on HIGH 1-2 minutes, or until completely melted. Stir in cocoa powder; let stand at least 5 minutes.
Beat egg whites and brown sugar in a mixing bowl with mixer on high speed 3 minutes or until tripled in volume. Reduce speed to medium-low and blend in melted chocolate and nuts, if using, and combine.
Place a cherry in the bottom of each mini fillo shell and spoon batter into shells. Bake 18 minutes or until puffed and center is set. Remove from oven and put a piece of cherry on top of each. Let stand 5 minutes. Serve warm or at room temperature and serve with whipped cream, if desired.
These were enjoyed at an English Tea Party with my granddaughter.