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 doesnt dry out. Recipe by: Alain Galiliano, Ritz-Carlton, Atlanta Posted to JEWISH-FOOD digest by Judith Sobel
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|Serving Size: 1 Serving (2180g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3945 (70%)|
|Amt Per Serving||% DV|
|Total Fat 438.3g||584 %|
|Saturated Fat 215.6g||1078 %|
|Monounsaturated Fat 145.7g|
|Polyunsanturated Fat 39.8g|
|Cholesterol 9874.2mg||3038 %|
|Sodium 3230mg||111 %|
|Potassium 2014.8mg||53 %|
|Total Carbohydrate 249.3g||73 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 242.5g|
|Protein 194.2g||277 %|
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Calories per serving: 5641
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