Raspberry Chocolate Tassies – a delicious recipe with shells, Baking Chips, whipping cream, seedless raspberry jam, Ghirardelli, fresh red raspberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bake phyllo shells according to package directions. Cool on a wire rack.
2
Meanwhile, in a medium microwave-safe bowl, combine Ghirardelli(R) 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.
3
Spoon the chocolate mixture evenly into the baked phyllo shells. Top each with a piece of Ghirardelli Dark & Raspberry SQUARESTM 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.
4
Recipe Tips
5
For easier cutting, place Ghirardelli Dark & Raspberry SQUARESTM Chocolates in a single layer on a baking sheet. Freeze for at least 30 minutes. Using a sharp knife, cut squares into quarters.
1553
kcal
Calories
91
g
Fat
165
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 30 baked miniature phyllo dough shells, 1 1/4 cups Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips, 1/4 cup whipping cream, 3 tablespoons seedless raspberry jam, and more.
Yes, Raspberry Chocolate Tassies falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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