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    You are in: Home / Recipes / Swan Terrace Chocolate Beggar's Purses With Raspberries Recipe
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    Swan Terrace Chocolate Beggar's Purses With Raspberries

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Molly53's Note:

    Source: Chef Stephen Perkins - Swan Terrace Restaurant, Virginia Beach

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Brush filo sheets with melted butter, repeat until you have 2 stacks, each one with 4 sheets of buttered filo dough.
    3. 3
      Cut each stack in half so you now have 4 stacks.
    4. 4
      Place a piece of chocolate cake sprinkled with Grand Marnier in the center of each stack.
    5. 5
      Place a ganache ball on top of each cake circle.
    6. 6
      Next, divide one pint of raspberries on top of the four ganache balls.
    7. 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. 8
      Bake for 5 minutes.
    9. 9
      Present on individual plates garnished with the remaining raspberries, ice cream, chocolate sauce, chocolate decoration, mint sprigs and powdered sugar.
    10. 10
      Serve at once.

    Ratings & Reviews:

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    Nutritional Facts for Swan Terrace Chocolate Beggar's Purses With Raspberries

    Serving Size: 1 (336 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 816.4
     
    Calories from Fat 523
    64%
    Total Fat 58.1 g
    89%
    Saturated Fat 34.7 g
    173%
    Cholesterol 147.7 mg
    49%
    Sodium 656.5 mg
    27%
    Total Carbohydrate 70.1 g
    23%
    Dietary Fiber 12.0 g
    48%
    Sugars 28.6 g
    114%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    ganache

    Grand Marnier

    mint sprigs

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