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Double Chocolate Cherry Fillo-Cups II
1 cup heavy (whipping) cream
3/4 cup milk
1 enveloped unflavored gelatin
1 cup(8 ounces) mini real chocolate bits
1/4 cup sugar
1 teaspoon vanilla
1/2 cup dried cherries
8 large Fillo Factory pastry shells
Optional garnish: 1/2 cup whipped cream
1 teaspoon cocoa powder
8 maraschino cherries
Chill electric mixer beaters and bowl along with whipping cream. Pour milk into the top of double boiler and sprinkle with gelatin. Allow to soften 5 minutes. Heat, stirring, over simmering water until gelatin dissolves. Add chocolate bits and sugar and stir together until melted and smooth-12 minutes. Cool, stirring occasionally, to room temperature. (Do not chill or mixture will set.) Beat whipping cream with vanilla until stiff peaks form. (Reserve 2 cups for garnish, if desired.) With beater on low, pour in chocolate mixture, scraping down sides. Fold in dried cherries. Divide mixture evenly to fill each shell and chill 20 minutes or until filling is set.
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