Apricot Cheescake Tassies

By Tamipri

Ingredients

• 3 oz. bittersweet or semisweet chocolate, cut up
• 1/2 tsp. shortening
• 1 (2.1 oz.) pkg. baked miniature phyllo shells, (15 13/4" shells)
• 1 (3 oz.) pkg. cream cheese, softened
• 2 Tb. sour cream
• 2 Tb. powdered sugar
• 2 tsp. apricot brandy or apricot nectar
• strawberries, cut into quarters (or dried apricots, cut into thin strips)
• bittersweet or semisweet chocolate, grated (opt.)

Preparation

Step 1

1. In a small saucepan, combine cut-up chocolate and shortening; heat and stir over low heat until melted. Remove from heat. Evenly brush inside of each phyllo shell with melted chocolate mixture. Chill phyllo shells about 20 minutes or until chocolate is set.

2. Meanwhile, in a small bowl, stir together cream cheese, sour cream, and powdered sugar until smooth. Stir in apricot brandy. Spoon 1 rounded teaspoon of the cream cheese mixture into each shell. Place strawberry pieces on top of each. Cover loosely; chill for 2-4 hours or until completely chilled.

3. Let stand at room temperature about 30 minutes before serving. If desired, sprinkle with grated chocolate