Umm...Chocolate Strawberry Delights

  1. Roll each piecrust to 1/8-inch thickness on a lightly floured surface. Cut 12 circles out of each piecrust, using a 2 1/2-inch round cutter. Press piecrust circles into ungreased miniature (1 3/4-inch) muffin pans; prick bottom and sides of piecrust with a fork.
  2. Bake at 400u0b0 for 13 minutes or until golden brown. Cool in pans on wire racks 5 minutes. Remove from pans; cool completely on wire racks.
  3. Meanwhile, combine milk and semisweet chocolate morsels in a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is melted. Add powdered sugar and vanilla, stirring until smooth. Set aside.
  4. Place white chocolate morsels in a small microwave-safe bowl; microwave at HIGH 1 minute or until melted.
  5. Beat cream cheese and granulated sugar at medium speed with an electric mixer until smooth; add white chocolate, beating until smooth. Stir in almond extract.
  6. Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into cream cheese mixture.
  7. Spoon about 1/2 teaspoon semisweet chocolate mixture into bottom of each pastry shell; top with about 2 teaspoons white chocolate mixture. Place 1 strawberry, stemmed side down, onto white chocolate mixture, pressing down gently. Gently brush each strawberry with melted jelly; sprinkle evenly with almonds. Chill until ready to serve. Store in refrigerator.
  8. Tip: You may need to add more milk, 1 teaspoon at a time, if semisweet chocolate mixture begins to firm up before you finish assembling the desserts.

milk, semisweet chocolate, powdered sugar, vanilla, white chocolate, cream cheese, sugar, almond, whipping cream, strawberries, red currant, almonds

Taken from www.myrecipes.com/recipe/ummchocolate-strawberry-delights (may not work)

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