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.