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Dark Chocolate-Raspberry Cream Tartlets

February 29, 2012

Will’s Valentine’s Day dessert was a little less involved this year than in previous years. We ended up spending our Valentine’s Day night serving dinner to low-income families. After serving dinner and cleaning up, we picked up dinner at Chili’s and ate a low-key dinner on the couch. Nothing terribly fancy, but I felt I needed to do something sweet and homemade for him, in spite of our nontraditional Valentine’s Day. I found this recipe in Life: Beautiful, a Christian lifestyle magazine, and since we both love chocolate and raspberry, it seemed like the perfect Valentine’s dessert. We will definitely be making this one on a regular basis, but be warned: they go fast!

Dark Chocolate-Raspberry Cream Tartlets


1 oz. dark chocolate

1 package pre-baked mini phyllo shells (approx. 12)

2 Tablespoons mascarpone cheese, softened

1/3 cup low-fat raspberry yogurt

Fresh raspberries

Additional dark chocolate, for garnish



In a small microwave-safe bowl, melt 1 ounce dark chocolate on high power in microwave, stirring every 20 seconds until melted. Spoon approximately 1/2 teaspoon chocolate in each phyllo shell. Freeze for 5 to 10 minutes to harden chocolate.

In a small bowl, stir together mascarpone cheese and raspberry yogurt until well combined. Spoon mascarpone mixture into phyllo shells. Place a raspberry in each shell.

Melt additional dark chocolate to drizzle over raspberries. Serve and enjoy!

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