Raspberry Chocolate Tassies
- 30 baked miniature phyllo dough shells
- 1 1/4 cups Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips
- 1/4 cup whipping cream
- 3 tablespoons seedless raspberry jam
- 8 Ghirardelli Dark & Raspberry SQUARESTM Chocolate cut in quarters
- fresh red raspberries optional
- Bake phyllo shells according to package directions. Cool on a wire rack.
- Meanwhile, in a medium microwave-safe bowl, combine Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips, whipping cream, and raspberry jam. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
- Spoon the chocolate mixture evenly into the baked phyllo shells. Top each with a piece of Ghirardelli Dark & Raspberry SQUARESTM Chocolate. Let stand at room temperature for 1 hour or until set. Enjoy immediately or refrigerate in an airtight container for up to 3 days. If desired, garnish each with a fresh raspberry just before serving.
- Recipe Tips
- For easier cutting, place Ghirardelli Dark & Raspberry SQUARESTM Chocolates in a single layer on a baking sheet. Freeze for at least 30 minutes. Using a sharp knife, cut squares into quarters.
shells, baking chips, whipping cream, seedless raspberry jam, ghirardelli, fresh red raspberries
Taken from www.yummly.com/recipe/Raspberry-Chocolate-Tassies-476718 (may not work)