Chocolate and Rasberry Petit Fours

1. 1

   Place chocolate in a metal bowl.

2. 2

   Bring cream to a boil in a small, heavy saucepan and pour over chocolate.

3. 3

   Let stand for 3-5 minutes then stir until smooth.

4. 4

   Add port, stirring to combine.

5. 5

   Remove half the chocolate mixture to a separate bowl, cover loosely with plastic wrap and place bowl in a larger bowl filled with ice to chill just until mixture reaches spreading consistency.

6. 6

   Spread about a teaspoon of chocolate mixture onto the bottom of a cookie.

7. 7

   Nest three raspberries in the chocolate, pressing gently to adhere.

8. 8

   Drizzle with some of the still-warm chocolate mixture and let stand until frm.

* Per serving · 4 servings · Values may vary.

No additional tips available.