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Raspberry Chocolate Tassies

Raspberry Chocolate Tassies

  • Prep

    20 m
  • Ready In

    1 h 20 m
Ghirardelli(R)

Ghirardelli®

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 {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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(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 SQUARES(TM) 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. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Beautiful Baker
3

Beautiful Baker

11/9/2013

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!!!

Jacob
0

Jacob

7/18/2014

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

Luke
0

Luke

6/30/2014

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.

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