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Mini Chocolate Cherry Bites

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“A super easy desert found in a Rachael Ray book. like biting into a chocolate covered cherry, only better. Cooking time includes chilling time.”

Ingredients Nutrition

  • 4 ounces bittersweet chocolate, chopped
  • 1 tablespoon whole milk
  • 12 cup finely chopped pecans
  • 12 cup sugar-free cherry jam
  • spray whipped cream


  1. Spray a mini muffin tin with nonstick cooking spray and set aside.
  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.
  3. Stir in the pecans until well mixed.
  4. 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 the bottom of each portion creating a cup shape.
  5. Chill 15 minutes.
  6. Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin. Place them on a serving platter and fill each cup with a tablespoon of the jam.
  7. Top each with a spritz of whipped cream.

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