Sweetie Pies

Sweetie Pies


2 cups semi-sweet or milk chocolate chips

¼ cup heavy whipping cream

1 tsp. shortening

2 Tbsp. Olio Chocolate Raspberry Balsamic Vinegar

1 Tbsp. raspberry extract (optional)

½ cup finely chopped salted almonds (optional)


  1.        Melt the chocolate, shortening and cream in a double boiler over hot, not simmering water.
  2.        Remove from heat, add Olio Chocolate Raspberry Balsamic Vinegar and extract.
  3.        Add nuts. Allow to cool slightly.
  4.        Drop a teaspoonful in mini muffins cups. Sprinkle with nuts if using.
  5.        Chill until ready to serve.


Recipe by Beth Scanlon, CC, Food Fare Carterers