Chocolate Straws

3 oz. bittersweet chocolate, chopped
¼ cup sugar
3/4 tsp. cinnamon
6 sheets phyllo pastry
6 Tbsp. butter, melted

In a food processor, finely chop chocolate, sugar and cinnamon. If you dont have a food processor, use a knife and chop the chocolate as fine as you can and combine with sugar and cinnamon.
Cut phyllo pastry sheets in half crosswise. Cover with plastic wrap, then a damp tea towel.
Place 1 sheet pastry with long side closest to you. Lightly brush upper half of pastry with butter.
Spoon about 1 ½ Tbsp. chocolate mixture lengthwise along the middle of the pastry. Fold the pastry sheet in half to enclose the filling. Brush with butter.
Roll up pastry jelly-roll style starting with the chocolate side. Place on a baking sheet seam side down. Brush with butter.
Repeat with remaining phyllo.
Bake straws in 375 degree F oven for 12 to 15 minutes. Cool completely. Snap in half to serve.

Makes 24 straws