Chocolate and Rasberry Petit Fours |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 oz. good quality semi-sweet or bittersweet chocolate, chopped |
1/2 cup heavy cream |
1 tbs. ruby or tawny port, optional |
1 small package best-quality, tender shortbread cookies |
1/2 pint fresh raspberries |
Directions:
1. Place chocolate in a metal bowl. Bring cream to a boil in a small, heavy saucepan and pour over chocolate. Let stand for 3-5 minutes then stir until smooth. Add port, stirring to combine. Remove half the chocolate mixture to a separate bowl, cover loosely with plastic wrap and place bowl in a larger bowl filled with ice to chill just until mixture reaches spreading consistency.
2. Spread about a teaspoon of chocolate mixture onto the bottom of a cookie. Nest three raspberries in the chocolate, pressing gently to adhere. Drizzle with some of the still-warm chocolate mixture and let stand until frm.
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