Chocolate Chess Tartlets

• 1 1/2 cups sugar
• 3 tablespoons unsweetened cocoa
• 1 1/2 tablespoons cornmeal
• 1 tablespoon all-purpose flour
• 2 teaspoons white vinegar
• 1/2 cup butter, melted
• Dash of salt
• 3 large eggs, lightly beaten
• 5 (2.1-oz.) packages frozen mini phyllo pastry shells, thawed
• Garnish: thawed frozen whipped topping

1. Stir together first 7 ingredients until blended. Add eggs, stirring well. Spoon about 1 heaping tsp. chocolate mixture into each pastry shell, and place on 2 large ungreased baking sheets.
2. Bake at 350u0b0 for 25 minutes or just until set. Remove to wire racks, and let cool completely. Garnish, if desired.
3. Note: For testing purposes only, we used Athens Mini Fillo Shells. Store tartlets in an airtight container up to 3 days.

sugar, unsweetened cocoa, cornmeal, flour, white vinegar, butter, salt, eggs, pastry shells

Taken from www.myrecipes.com/recipe/chocolate-chess-tartlets (may not work)