Raspberry Chocolate Tassies
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)
- 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.
*Tip: For easier cutting, place Ghirardelli Dark & Raspberry SQUARES™ Chocolates in a single layer on a baking sheet. Freeze for at least 30 minutes. Using a sharp knife, cut squares into quarters.
Prep: 20 minutes
Stand: 1 hour