pages

Translate

Thursday, July 21, 2016

Raspberry Chocolate Tassies

Ingredients

  • Servings: 30
  • 30 baked miniature phyllo dough shells
  • 1 1/4 cups ghirardelli® 60% cacao bittersweet chocolate baking chips
  • 1/4 cup whipping cream
  • 3 tablespoons seedless raspberry jam
  • 8 ghirardelli dark & raspberry squares™ chocolate, cut in quarters*
  • fresh red raspberries (optional)

Recipe

    Preparation Time: 20 mins Ready Time: 1 hr 20 mins

  • bake phyllo shells according to package directions. cool on a wire rack.
  • meanwhile, in a medium microwave-safe bowl, combine ghirardelli® 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 squares™ 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.

No comments:

Post a Comment