Skip to content

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

Ingredients:

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

 

Directions:

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!

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: