| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Atlanta | Chocolate, Pies & past | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@mindspring.com> on Aug 06, 1998, converted by MM_Buster v2.0l.
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