Side Pannel
Fondant Chocolate Raspberry Purse
Fondant Chocolate Raspberry Purse
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate
Ingredients List
- 6 oz European Bittersweet
- -chocolate
- 5 oz Butter
- 3 Egg yolks
- 4 Eggs
- 4 oz Granulated sugar
- 3 oz 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.
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.
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