Raspberry Chocolate Tassies

1. 1

   Bake phyllo shells according to package directions. Cool on a wire rack.

2. 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. 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. 4

   Recipe Tips

5. 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.

* Per serving · 4 servings · Values may vary.