Ingredients:

• 4 oz semi sweet chocolate broken into pieces
• 1 teaspoon butter
• 30 (2 packages) baked miniature phyllo shells ( 1 1/2 inch shells)
• 6 oz cream cheese room temperature
• 4 tablespoons sour cream
• 4 tablespoons powdered sugar
• 2 teaspoons raspberry extract
• 2 teaspoons milk
• To decorate red writing gel and Chocolate Hazelnut sprinkle

Method:

• In a small saucepan stir together chocolate pieces and butter on low heat until melted
• While chocolate is hot, with a small spoon add a little bit of chocolate to each phyllo shell and swirl to cover bottom and sides or with a small brush brush bottom and sides with chocolate.  Chill the shells for about 15-20 minutes
• Meanwhile in a small bowl stir together cream cheese, sour cream and powdered sugar until smooth.  Stir in raspberry extract and milk and mix well
• Transfer cheese mixture to a piping bag and pipe about 1-2 teaspoons into each shell.
• Return to refrigerator for about 30 minutes.
• With the red gel add red dots on the cheese mixture
• sprinkle chocolate hazelnut frosting in a zig zag over the phyllo shells.
• Yields 30 mini phyllo cheese cakes.

To make the chocolate hazelnut sprinkle, mix together 1.5 oz chocolate hazelnut spread, 1/4 cup unsweetened cocoa powder, 3/4 cup powdered sugar, 1 tablespoon orange juice and 1/2 tablespoon maple syrup.  Transfer mixture to a small resealable bag plastic bag.  snip off a corner of the bag