Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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!

Recipe Summary

additional:
1 hr
total:
1 hr 20 mins
prep:
20 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Tips

*Tip: For easier cutting, place Ghirardelli Dark & Raspberry SQUARES(TM) Chocolates in a single layer on a baking sheet. Freeze for at least 30 minutes. Using a sharp knife, cut squares into quarters.

Nutrition Facts

90 calories; protein 1.2g; carbohydrates 10.4g; fat 5.5g; cholesterol 2.7mg; sodium 10.7mg. Full Nutrition
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