Hot Chocolate Kisses

Hot Chocolate Kisses

6 oz. dark chocolate bits
2 1/2 sticks (12 tbs.) unsalted butter
3 tbs. sugar
1/4 cup raspberry liqueur or other liqueur
1 tbs. cornstarch
3 eggs
1 lb. fresh or frozen phyllo dough, thawed
1/2 cup hot fudge sauce or raspberry jam
Powdered sugar

Combine chocolate, 1 1/2 sticks butter and sugar in a double boiler or over low heat in a heavy saucepan, and heat until smooth. Transfer to a medium-size bowl.

In a small bowl, combine liqueur and cornstarch. Add eggs and mix well. Add to the chocolate mixture and beat for 30 seconds.

Melt remaining butter in a small bowl in the microwave. Have a pastry brush at the ready.

Unwrap and unfold phyllo dough and place on a clean work surface. With a sharp knife, cut the dough in half horizontally, then vertically. Place a square of phyllo on a work surface and cover remaining dough with waxed paper. Working quickly, brush the square of dough with butter. Continue with two or three more squares, stacking squares in an even pile and brushing with butter.

Gently ease the stack of dough into a muffin cup. Fill with one-fourth cup of batter. Top with a teaspoon of fudge sauce or raspberry jam. Gather overhanging dough around filling and gently twist to close. Continue with remaining phyllo and batter, reserving any leftover phyllo dough for another use.

Brush tops of kisses with butter. Bake at 350 degrees for 25 minutes, or until golden brown. Let kisses rest in pans for 10 minutes. Gently remove from pans and dust with powdered sugar. Makes about 12 kisses.

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