MOLTEN CHOCOLATE & FRESH RASPBERRY MINI PHYLLO TARTS
1 Tablespoon fat free half and half
3 Tablespoons chocolate chunks or chips
1/8 teaspoon vanilla extract
¼ teaspoon agave syrup
Pinch of instant coffee
15 Athens® Mini Fillo Shells (1 box)
15 fresh raspberries
Mint leaves, for garnish
Directions (2 options):
Microwave: In a small microwavable bowl, combine half and half, chocolate, vanilla, agave syrup and instant coffee. Microwave for 2 minutes on 50% power, stopping every 20 seconds to stir the chocolate mixture. It is important not to boil or overheat the chocolate. The chocolate should be melted into the half and half and be slightly warm, not hot.
Stove Top: Fill a small saucepan ¼ full of water and bring to a boil. In a bowl that will fit securely on top of the saucepan, combine half and half, chocolate, vanilla, agave syrup and instant coffee. Place bowl over boiling water (also known as a double boiler), and using a rubber spatula, continually stir the chocolate mixture until the chocolate has completely melted. Carefully remove the bowl from the double boiler.
Fill the shells half full with melted chocolate mixture. Top each with a fresh raspberry and garnish with mint. Serve immediately.
Before filling shells, place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.
Yield: 15 desserts
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