Raspberry Chocolate Delights

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mini pastry

Looking for mini pastry desserts for Valentine’s Day or everyday? Try these Raspberry Chocolate Delights.

  • 1 cup heavy cream
  • 8 ounces 60% cacao bittersweet chocolate 
  • 6 tablespoons seedless raspberry spreadable fruit
  • 2 packages (15 count, each) Athens Mini Fillo Shells
  • 15 raspberries, halved
  • 2 tablespoon confectioners’ sugar, optional for garnish


  1. Heat heavy cream in a small saucepan over medium-low heat until it just starts to bubble. Break chocolate into pieces and place in a medium-sized bowl. Pour heavy cream over the chocolate and let it sit for about 5 minutes, stirring occasionally to blend chocolate as it melts. Stir in the raspberry spreadable fruit.
  2. Chill for about a half-hour or until slightly thickened.
  3. Spoon or pipe 1 tablespoon of filling into each shell. Garnish with raspberry half and a sprinkle of confectioners’ sugar, if desired.

For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.
Nutritional Info:
Calories 90, Calories from Fat – 50, Total Fat – 6g, Saturated fat – 4g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 25 mg, Dietary Fiber – 0g, Sugars – 6g, Protein – 1g

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