Simple and elegant! I had a package of phyllo tart shells to use up so these turned into bite sized desserts. I also found a Lindt 70% cocoa bar at a great price so I decided to use that for the chocolate instead. It was very rich and very good. I imagine that you could use just about any chocolate you would like but a milk chocolate may have too much high of fat content to settle properly. It would be worth experimenting. The red wine sauce (I used ChateauGigault from a local Washington winery) really made this dessert extra special. I would have never in a million years have thought to do that! I am not a wine fan but even so I loved how it complimented the chocolate. This is going into my favorites cookbook. Thanks so much for posting!