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–+ servings

Chocolate Covered Raspberry Petit Fours with Petite Crème Filling

Close-up of a hand holding a chocolate raspberry petit four.
Graham crackers are coated in bittersweet chocolate, topped with filled raspberries and drizzled with even more chocolate for a simple yet elegant dessert.
Big Flavors from a Tiny Kitchen - Ashley Covelli
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Servings: 28 petit fours
Course: Dessert
Cuisine: American
Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

  • 7 graham cracker sheets broken into quarters
  • 1 5.3 ounce container Stonyfield Vive La Vanilla! Petite Crème|http://www.stonyfield.com/products/petite-creme/vanilla-bean
  • 12 ounces fresh raspberries
  • 1 cup bittersweet chocolate chips I used 60% cacao

Method
 

  1. Fill a squeeze bottle, pastry bag or zip-top bag with Petite Crème. Squeeze into the cavity of each raspberry to fill, laying them on their sides afterward.
  2. Place chocolate chips in a microwave-safe bowl. Microwave on high, stirring after every 20-30 seconds, until fully melted.
  3. One at a time, place a graham cracker into the chocolate so that one side gets fully coated. You can use a fork to help pull it out easily. Invert the graham cracker and place onto a tray, chocolate side up. Top with 3 raspberries, filled side right down on top of the melted chocolate.
  4. Repeat with remaining crackers and berries. To finish, use a fork to drizzle the remaining melted chocolate over the tops of the raspberry-topped grahams. Cover and refrigerate until firm, several hours or overnight. Enjoy!

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