Swan Terrace Chocolate Beggar's Purses With Raspberries |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Source: Chef Stephen Perkins - Swan Terrace Restaurant, Virginia Beach Ingredients:
8 sheets phyllo dough |
1/2 lb butter, melted |
1/2 lb ganache or 4 chocolate truffles |
chocolate cake, four circles 2 inches in diameter (from recipe of your choice) |
4 teaspoons grand marnier |
2 pints raspberries |
8 ounces good quality vanilla ice cream (4 small scoops) |
chocolate sprinkles, for garnish |
4 ounces chocolate syrup |
4 mint sprigs, for garnish |
powdered sugar, for garnish |
Directions:
1. Preheat oven to 450°F.
2. Brush filo sheets with melted butter, repeat until you have 2 stacks, each one with 4 sheets of buttered filo dough.
3. Cut each stack in half so you now have 4 stacks.
4. Place a piece of chocolate cake sprinkled with Grand Marnier in the center of each stack.
5. Place a ganache ball on top of each cake circle.
6. Next, divide one pint of raspberries on top of the four ganache balls.
7. Wrap each one in the filo dough so that it looks like a pouch-type purse, and brush the outsides with the remaining melted butter.
8. Bake for 5 minutes.
9. Present on individual plates garnished with the remaining raspberries, ice cream, chocolate sauce, chocolate decoration, mint sprigs and powdered sugar.
10. Serve at once.
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