Cherry Lime Truffle Cups

• 6 ounces bittersweet chocolate, chopped into pieces
• 1/2 cup milk, divided
• 4 tablespoons butter, divided
• 1 tablespoon lime zest
• 4 sheets frozen phyllo dough, thawed
• 1 cup sweet cherry halves, pitted
• 1/2 tablespoon cornstarch
• 1/4 cup honey
• 2 teaspoons freshly squeezed lime juice
• 1/2 cup slivered almonds, toasted

1. Place the chocolate in a medium sized heatproof bowl and set aside. Heat the milk and 2 tablespoons butter in a medium sauce pan (or microwave) until boiling. Remove from heat and pour over chocolate. Allow to stand for a few minutes without stirring. Stir gently (to prevent air from getting into the ganache) with a spoon or whisk until smooth. Mix in lime zest. Chill for 1 hour, until thick.
2. Preheat oven to 350?F. Grease a 24-cup mini muffin pan. Melt remaining 2 tablespoons butter. Lay one sheet of phyllo dough out onto a clean work surface. Brush with 1/2 tablespoon of the butter. Lay a second sheet of phyllo dough over the top and brush with another 1/2 tablespoon butter. Cut into 24 pieces . Place into the prepared muffin pan. Repeat procedure with remaining phyllo sheets, placing the 2nd layer with alternating corner points in the pan. Bake in a 350? F. until phyllo dough is golden, about 4-6 minutes.
3. In a small saucepan, combine cherries, cornstarch, honey and lime juice. Combine well. Bring mixture to a boil and cook a few minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool (mixture will thicken more as it cools).
4. Let phyllo cups cool to room temperature. Pipe or spoon chocolate filling into each cup. Top with cherries and toasted almond slivers. Serve immediately.

bittersweet chocolate, milk, butter, lime zest, phyllo dough, sweet cherry halves, cornstarch, honey, freshly squeezed lime juice, slivered almonds

Taken from food52.com/recipes/20806-cherry-lime-truffle-cups (may not work)