Looking for mini pastry desserts for Valentine’s Day or everyday? Try these Raspberry Chocolate Delights.
- 1 cup heavy cream
- 8 ounces 60% cacao bittersweet chocolate
- 6 tablespoons seedless raspberry spreadable fruit
- 2 packages (15 count, each) Athens® Phyllo Shells
- 15 raspberries, halved
- 2 tablespoons confectioners’ sugar, optional for garnish
Heat heavy cream in a small saucepan over medium-low heat until it just starts to bubble. Break chocolate into pieces and place in a medium-sized bowl. Pour heavy cream over the chocolate and let it sit for about 5 minutes, stirring occasionally to blend chocolate as it melts. Stir in the raspberry spreadable fruit.
Chill for about a half-hour or until slightly thickened.
Spoon or pipe 1 tablespoon of filling into each shell. Garnish with raspberry half and a sprinkle of confectioners’ sugar, if desired.
Calories 90, Calories from Fat – 50, Total Fat – 6g, Saturated fat – 4g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 25 mg, Dietary Fiber – 0g, Sugars – 6g, Protein – 1g
For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.