• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fondant Chocolate Raspberry Purse

  • Recipe Submitted by on

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.

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