Fondant chocolate raspberry purse
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | European Bittersweet chocolate |
| 5 | ounces | Butter |
| 3 | Egg yolks | |
| 4 | Eggs | |
| 4 | ounces | Granulated sugar |
| 3 | ounces | Granulated sugar |
| Powdered sugar for dusting | ||
| 1 | Box frozen phyllo dough | |
| 24 | Raspberries | |
Directions
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.