Fondant Chocolate Raspberry Purse

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4 Eggs
4 oz Granulated sugar
Powdered sugar for dusting
5 oz Butter
6 oz European Bittersweet
3 Egg yolks
3 oz Granulated sugar
1 Box frozen phyllo dough
24 Raspberries

Original recipe makes 1 Servings



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 on Aug 06, 1998,

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Couldn't make this. The instructions were confusing, and how much flour is supposed to be used?
LindsayMecham 5y ago

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