Chocolate Raspberry Bites Recipes

Steps:

• Put brownies on a wire rack placed over a baking sheet.
• Microwave jam in a glass measuring cup on HIGH 10 to 15 seconds or just until slightly melted; stir until smooth. Stir in liqueur, if desired. Pour a small amount of jam into a flavor injector; inject each brownie through the side with a small amount of jam. Refill injector as needed until all brownies are filled.
• Microwave pourable frosting in original container on HIGH 20 seconds. Pour or spoon frosting over brownies.
• Decorate with assorted sprinkles and melted chocolates

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
• In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Gently stir in raspberries.
• Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix powdered sugar and enough milk to make icing smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.

Steps:

• Chop chocolate and in a heavy saucepan bring cream just to a boil. Reduce heat to low and add chocolate, stirring until mixture is smooth. Transfer filling to a bowl and cool slightly. Chill filling, its surface covered with plastic wrap, at least 4 hours, or until completely cold, and up to 3 days.
• Put tartlet shells on a tray. With an electric mixer beat filling 30 seconds, or until pale and thickened (do not overbeat or it will become grainy). Transfer filling to a pastry bag fitted with 1/2-inch plain tip and pipe a small dollop into each shell. Press 2 or 3 raspberries into filling in each shell and pipe more filling 2 inches high into each shell, making sure filling touches insides of shells all the way around (to firmly anchor it). Chill tartlets until filling is firm, about 1 hour.
• Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water combine all glaze ingredients, stirring until mixture is smooth. Transfer glaze to a small saucepan and cool to barely warm. Glaze may be made 1 week ahead and chilled, covered. Reheat glaze over low heat to barely warm before proceeding.
• Holding saucepan at an angle and working quickly, dip top of 1 tartlet into glaze until filling is submerged almost to shell, holding tartlet over glaze a few seconds to let excess glaze drip back into pan. Repeat procedure with remaining tartlets. Chill tartlets until glaze is set, about 15 minutes. Tartlets may be made 1 day ahead and chilled in airtight containers. Keep tartlets chilled until ready to serve.