Chocolate and mocha flavors mingle with fresh raspberries in these flaky-crusted desserts.
1 cup semisweet chocolate chips
1/4 cup unsalted butter, cut into 4 tablespoons
4 egg yolks
1/3 cup sugar
1/4 cup coffee-flavored liqueur
1 teaspoon instant espresso or coffee
3/4 cup heavy cream
10 sheets Athens Phyllo Dough (9”x14”), thawed
1/4 cup butter, melted
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In top of double boiler, melt chocolate. Remove from heat and stir in butter, 1 tablespoon at a time. Transfer chocolate mixture to a bowl. In top of double boiler, over simmering water, whisk together egg yolks, sugar, liqueur and coffee powder. Whisk mixture 10-12 minutes or until thickened. Remove from heat and stir until cool. Fold egg yolk mixture into chocolate mixture. In a small chilled bowl, whip heavy cream to stiff peaks. Fold into chocolate mixture. Refrigerate until set, about 2 hours.
Lightly butter 1 cupcake pan. Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Layer 5 phyllo sheets, brushing each with melted butter. Using a pizza cutter or sharp knife, cut phyllo in half lengthwise to create two strips 4 1/2″ x 14″. Cut each of those in thirds widthwise creating 6 rectangles approximately 4 1/2′ x 4 2/3″. Repeat process with 5 more phyllo sheets. Gently press each rectangle into a cavity of cupcake pan. Brush each with butter. Bake empty in preheated oven for 10 to 15 minutes or until golden brown. Cool for 5 minutes. Carefully remove phyllo tart shells from pans.
Pipe or spoon chocolate mixture into shells. Garnish with raspberries.
Gently roll raspberries in granulated sugar for a frosted appearance.