8 oz. heavy cream
8 oz. Baker's Bittersweet Chocolate, chopped into small pieces
1 tablespoon Betty Crocker Raspberry Cream Gel flavoring
seedless raspberry jam
2 boxes Athen's Mini filo shells
Place chopped chocolate in mixing bowl.
Heat heavy cream in saucepan. Bring to a boil; remove from heat. Pour mixture over chocolate. Add Raspberry Gel flavoring and stir with dry spoon or spatula until completely mixed and smoorh. Cool in refrigerator for about 20 to 25 minutes until the consistency is similar to frosting and has firmed up, but is still soft.
While chocolate is cooling, place 1/4 teaspoon of raspberry jam into each Filo shell.
When chocolate mixture is almost set, spoon mixture into pastry bag with fluted tip and pipe over jam in each shell, mounding high. Top each with a fresh raspberry and serve.