I'm Laura. I'm 29. And all you need to know about me is that I love french fries.
Wed Dec 7
I made these for my work potluck today.  They turned out pretty good! Recipe is from some Cookie Magazine: Raspberry Truffle Tassies In a microwave-safe bowl combine 6 ounces milk chocolate pieces (I used semi-sweet), 1/3 c. whipping cream, and 1 tablespoon seedless raspberry jam.  Microwave, uncovered, on full power for 1 minute, stirring every 30 seconds.  Stir until chocolate melts and mixture is smooth.  Stir in 1 tablespoon raspberry-flavored liqueur.  Let stand until thickened.  Spoon into 30 baked miniature phyllo dough shells and top each one with a raspberry. I can see why they would want you to use milk chocolate because the liqueur makes it pretty bitter, but if you’re a dark chocolate fan, stick with the semi-sweet.  Also, I thought they tasted better after they sat overnight….the liqueur wasn’t as overpowering the next day.  Enjoy!

I made these for my work potluck today.  They turned out pretty good!

Recipe is from some Cookie Magazine:

Raspberry Truffle Tassies

In a microwave-safe bowl combine 6 ounces milk chocolate pieces (I used semi-sweet), 1/3 c. whipping cream, and 1 tablespoon seedless raspberry jam.  Microwave, uncovered, on full power for 1 minute, stirring every 30 seconds.  Stir until chocolate melts and mixture is smooth.  Stir in 1 tablespoon raspberry-flavored liqueur.  Let stand until thickened.  Spoon into 30 baked miniature phyllo dough shells and top each one with a raspberry.

I can see why they would want you to use milk chocolate because the liqueur makes it pretty bitter, but if you’re a dark chocolate fan, stick with the semi-sweet.  Also, I thought they tasted better after they sat overnight….the liqueur wasn’t as overpowering the next day.  Enjoy!

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