Fondant chocolate raspberry purse

Yield: 1 Servings

Measure Ingredient
6 ounces European Bittersweet chocolate
5 ounces Butter
3 \N Egg yolks
4 \N Eggs
4 ounces Granulated sugar
3 ounces Granulated sugar
\N \N Powdered sugar for dusting
1 \N Box frozen phyllo dough
24 \N Raspberries

Melt butter and chocolate over a double boiler. Whip egg, egg yolks and sugar for 5 minutes until frothy. Add flour, then add butter and mix well.

Lightly butter 3 sheets of phyllo dough and layer. Put 2 TBS ofchocolate mix in the center of the phyllo sheets, place 3 raspberries on top and gather the edges of the phyllo around the chocolate mix, forming a purse and twisting the overlapping phyllo douhg together to stand straight up.

Place chocolate purses in a muffin tin, freeze for one hour , and then bake at 375 degrees for 15 minutes.

NOTES : Using margerine would make this parve . It is an elegant dessert that can be prepared in advance. If your phyllo is very long,cut it in half. Make sure to keep it covered with a damp towel so it doesn't dry out.

Recipe by: Alain Galiliano, Ritz-Carlton, Atlanta Posted to JEWISH-FOOD digest by Judith Sobel <jcs@...> on Aug 06, 1998, converted by MM_Buster v2.0l.

Similar recipes