Preheat oven to 350 degrees. On a work surface lay out 3 sheets of phyllo dough, brushing lightly with butter in between sheets. Cut stacked sheets into four squares. Place 1-ounce of chocolate in the center of each square. Gather the four corners of the phyllo square up around the chocolate and twist together to form a "purse". Repeat process for each square and then the remaining phyllo sheets and chocolate. Transfer the purses to a baking sheet. Brush purses with remaining butter and sprinkle with granulated sugar. Bake for 10 minutes or until golden brown. In a blender combine the raspberries, liqueur, and water and process until smooth. Add additional water, if necessary, to achieve desired consistency. Pass the puree through a sieve to remove the seeds. Serve the phyllo purses warm with the raspberry puree. This recipe yields 8 purses. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8853 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1998 Recipe by: Sara Moulton