Indulgent Category Finalist

James Alexander

Hy-Vee, Inc.
Omaha, NE

At a young age Chef James Alexander formed a passion for cooking while preparing family meals with his mother. As he continued on his path the fire only grew stronger, he went on to attend Metro of Omaha’s culinary program. His experience includes preparing meals for over 3,000 people in one setting as a banquet chef. He also owned his own restaurant and a private chef & catering service.

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Spiced Chocolate Phyllo Shells with Sweet Mascarpone

Prep Time: 20 minutes

1 tub (7 ounces) BAKER’S Dark Semi-Sweet Dipping Chocolate
1/2 teaspoon McCormick® Ground Red Pepper
1 package (15 shells) frozen mini phyllo shells, thawed
1/2 cup mascarpone cheese
1/2 cup heavy cream
1/4 cup plus 1 teaspoon superfine sugar, divided
1 teaspoon McCormick® Pure Vanilla Extract
15 raspberries
Mint leaves, for garnish

MELT chocolate as directed on package. Stir in red pepper. Dip bottom of each phyllo shell in chocolate. Let stand on parchment paper-lined tray until chocolate is set.

BEAT mascarpone, cream, 1/4 cup of the sugar and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Toss raspberries with remaining 1 teaspoon sugar in small bowl.

FILL phyllo shells with mascarpone mixture. Garnish each with a raspberry and a mint leaf.

Makes 5 servings.