Combine the winning combination of chocolate and raspberry over a dollop of rice pudding and nestled in a lovely crisp pastry cup! Yum!
1 package Athens Phyllo cups (15)
1/3 cup melted semi sweet chocolate,divided
1 cup prepared rice pudding
3 tablespoons seedless raspberry jam
Preheat oven to 350 degrees
Place phyllo shells on baking sheet and bake 3-5 minutes to crisp.
Remove from oven and allow to cool.
Dip each shell’s rim in the melted chocolate and return to a platter to dry.
Using a small scoop place about 1 tablespoon of pudding into the cup being careful of the edge.
Heat the jam in a microwave for several seconds to loosen the gel and stir with a spoon. Top each cup with a small amount of jam. Drizzle the top with the chocolate.
These can be served immediately or placed in a covered container in the refrigerator for a couple of hours.