1/4 Cup semisweet chocolate chips
2 Tablespoons butter
6 ounces softened cream cheese
1/2 Cup marshmallow cream
1/4 Cup heavy whipping cream
1 Tablespoon powdered sugar
1/2 teaspoon vanilla
30 frozen mini filo shells, thawed 10 minutes
30 raspberries
The photo above is for Rusty's benefit. You know, so he knows what Filo shells are. And so he doesn't come home with two options for heavy whipping cream, neither of which are usable (for this recipe). Of course they did go great with the Angel Food Cake last night.
In small microwave-safe bowl, melt chocolate chips and butter; let cool 15 minutes.
In medium bowl, beat cream cheese until smooth; gradually beat in melted chocolate mixture. Beat in marshmallow cream.
In another small bowl, combine cream with powdered sugar and vanilla; beat until stiff peaks form.
Fold into chocolate mixture.
Pipe into filo shells; top each with a raspberry.
Serve immediately or cover and chill up to 4 hours.
Optional: Serve for husband's 31st Birthday Dinner. Also recommended: Angel Food Cake and lots of little ones to help
Thanks to all the Peasleys for another fun filled Rusty birthday. I think this concludes the week of Rusty celebrations.
