Raspberry Chocolate Tassies Recipe - Allrecipes.com
Raspberry Chocolate Tassies Recipe
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Raspberry Chocolate Tassies
See how to make tasty pastry cups filled with chocolate and raspberry jam. See more
  • READY IN ABOUT hrs

Raspberry Chocolate Tassies

Recipe by  

"Pretty little phyllo shells are filled with rich, dark chocolate and topped with a triangle of raspberry-filled chocolate. Garnish with a fresh raspberry, if you like!"

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
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Directions

  1. Bake phyllo shells according to package directions. Cool on a wire rack.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 1 hr 20 mins

Footnotes

  • *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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2013

The most delicious chocolate dessert i've ever had. The mixture of chocolate with raspberry is heaven!!! If you love chocolate and fruit you definitely need to try this recipe. It will change your life. One word, yummy!! 5 stars!!!

 
Most Helpful Critical Review
Dec 03, 2013

This recipe looked so good and tasted so bad. When I was making it I questioned the use of bittersweet chocolate chips, but I went ahead and followed the recipe as written. The chocolate was as bitter, even with the cream and jam added. I took these to a potluck party and saw that they were sitting on plates uneaten all over the room. From now on I will alter the recipe using the phyllo dough shells with a sweeter filling.

 

6 Ratings

Jul 18, 2014

I was out of rasberrys so i used cherrys and cherry jam instead! Tastes amazing!

 
Jun 30, 2014

Everyone loved this dessert! My friends literally "10 out of 10!" To whoever said that bittersweet chocolate tastes bitter, you are just wrong. Bittersweet chocolate is very similar to semi-sweet; they are both sweeter than dark chocolate. Perhaps you used unsweetened chocolate, which is sometimes called "bitter chocolate," which I admit would taste quite awful. Don't forget the raspberry on top, it really enhances the dessert! I've been thinking of alternates to the raspberry flavor (even though it was awesome) ever since I made it, like substituting strawberry or blueberry jam, caramel (YES!), peanut butter... there are so many options. This is the perfect, versatile petit four for parties.

 
May 30, 2014

I took a chance and doubled the recipe for a big party without trying it first. It was a good call on my part. I had to print 7 copies of the recipe and all 60 of them were gone! Do NOT change a thing!!!

 
Dec 25, 2013

Delicious and easy to make! I was a little worried about the bittersweet chocolate chips after reading the previous review but they taste like dark chocolate. I couldn't find the raspberry squares bar at the store so I used a white chocolate bar instead. I think the white chocolate really set it off. Definitely a keeper at my house.

 

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Nutrition

  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 11 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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