INGREDIENTS

INSTRUCTIONS

~----Cocoa Pastry----- 1 cup flour 1 tablespoon unsweetened cocoa 3
tablespoons   confectioner's sugar 1/3 cup firm butter 1 egg yolk 2
teaspoons     water  Preheat oven to 350 degrees F. Pinch off 1-inch
balls of Cocoa Pastry  and press into ungreased 1-3/4-inch muffin pans.
Bake until lightly  browned and firm when touched gently (10 to 15
minutes). Let tart  shells cool in pans on wire racks. Carefully remove
shells from  muffin pans. Spoon a scant 1/2 teaspoon raspberry jam into
each. In a  heavy pan over low heat, combine chocolate, sugar, and
butter. Heat,  stirring occasionally, until chocolate and butter melt
and sugar is  dissolved. Add whipping cream; stir over medium heat
until mixture is  hot to the touch (2 to 3 minutes). Remove from heat
and let stand  until cooled to room temperature (about 20 minutes).
Spoon about 1/2  tablespoon of the chocolate filling into each tart
shell. Let stand  at room temperature until filling is set (about 1
hour).  Makes 2 dozen cookies.  Cocoa Pastry: In a bowl stir together
flour, cocoa, and sugar to  combine thoroughly. Using a pastry blender
or 2 knives, cut in butter  until mixture resembles coarse crumbs. In a
small bowl, combine egg  yolk and the water; beat until blended. Add
egg mixture to flour  mixture, stirring with a fork until dough clings
together. Use your  hands to press dough into a smooth ball.  Recipe By
: the California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 622
Calories From Fat: 334
Total Fat: 39.6g
Cholesterol: 71.3mg
Sodium: 35.2mg
Potassium: 56.8mg
Carbohydrates: 75.1g
Fiber: 3.8g
Sugar: 12.6g
Protein: 3.4g