Molten Chocolate and Fresh Raspberry Mini Phyllo Tarts
Servings and Ingredients
|1 tbsp.||fat-free half-and-half|
|3 tbsp.||chocolate chunks or chips|
|⅛ tsp.||vanilla extract|
|¼ tsp.||agave syrup|
|15||Athens mini fillo shells (1 box)|
|Mint leaves, for garnish|
- Preheat oven to 350 degrees.
- In a small microwavable bowl, combine half-and-half, chocolate, vanilla, agave syrup and instant coffee. Microwave for 2 minutes on 50% power, stopping every 20 seconds to stir the chocolate mixture. It is important not to boil or overheat the chocolate. The chocolate should be melted into the half-and-half and be slightly warm, not hot.
- Before filling shells, place the shells on a baking sheet and bake in preheated 350-degree oven for 3 to 5 minutes for added crispness. Fill each shell half-full with melted chocolate mixture.
- Top each with a fresh raspberry and garnish with mint. Serve immediately.