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Fondant Chocolate Raspberry Purse

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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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