A classic—like biting into a chocolate-covered cherry, only lower in carbs, and better!

　　

Ingredients

8 mini tarts

　　4 ounces bittersweet chocolate, chopped

　　1 tablespoon whole milk

　　1/2 cup finely chopped pecans

　　1/2 cup sugar-free cherry jam

　　Spray whipping cream (the real kind in the can in the dairy section)

　　

Step 1

Spray a mini muffin tin with nonstick cooking spray and set aside.

　　

Step 2

Put the chocolate and milk into a heat-safe bowl and place over a pot of gently simmering water. Stir until melted and smooth. This can also be done in the microwave in a glass or plastic bowl by heating the chocolate on Low for a minute or two, stirring it until melted and smooth. Next, 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 bottom of each portion, creating a cup shape. Chill for 15 minutes.

　　

Step 3

Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin. Place them on a serving platter. Fill each cup with a tablespoon of the jam, and top with a spritz of whipped cream.

　　Rachael Ray's 30-Minute Get Real Meals