Chocolate and Rasberry Petit Fours

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  • Yield: 4 servings
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8 oz. good quality semi-sweet or bittersweet chocolate, chopped

1/2 cup heavy cream

1 Tbs. ruby or tawny Port, optional

1 small package best-quality, tender shortbread cookies

1/2 pint fresh raspberries


  1. Place chocolate in a metal bowl. Bring cream to a boil in a small, heavy saucepan and pour over chocolate. Let stand for 3-5 minutes then stir until smooth. Add port, stirring to combine. Remove half the chocolate mixture to a separate bowl, cover loosely with plastic wrap and place bowl in a larger bowl filled with ice to chill just until mixture reaches spreading consistency. 
  2. Spread about a teaspoon of chocolate mixture onto the bottom of a cookie. Nest three raspberries in the chocolate, pressing gently to adhere. Drizzle with some of the still-warm chocolate mixture and let stand until firm.

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