1 pkg. (1.9 oz.) Athens mini fillo shells
1/2 cup semisweet chocolate chips
1/2 cup whipping cream
2 tablespoons granulated sugar
1 egg yolk, beaten
2 tablespoons butter
1 tablespoon vanilla
1/3 cup whipping cream
1 tablespoon powdered confectioner sugar
1/4 teaspoon vanilla
2 drops red food coloring
15 pink pearl sixlets (candy coated chocolate candy)
1 teaspoon pearl white cupcake gems
Crisp fillo shells in oven following package directions. Cool.
In a small saucepan over medium heat cook and stir chocolate chips, cream and sugar until it begins to boil. Whisk a small amount of chocolate mixture into the egg yolk. Return all to the pan stirring constantly. Cook and stir for one minute over low heat. Pour into a large bowl; stir in butter and vanilla. Place bowl in an ice water bath stirring frequently until cooled. Remove from ice water. Beat mixture with an electric mixer on medium high speed until stiff peaks form. Fill fillo shells with mixture.
For topping, in a small bowl beat with an electric mixer on medium high speed whipping cream, confectioners sugar and vanilla. Add red food coloring 1 drop at a time beating until soft peaks form. Fill pastry bag fitted with star tip with whipped cream. Using a circular motion swirl on shell tops. Garnish with pink candy coated chocolate and white pearl gems.