Ingredients

1/4 cup raspberry jam or preserves , 4 ounces semisweet chocolate -- coarsely chopped , 2 tablespoons granulated sugar , 2 tablespoons butter , 1/4 cup whipping cream , -----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

Method

1. 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). , 2. 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. , 3. 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). , 4. 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 coars