Swan Terrace Chocolate Beggar's Purses With Raspberries
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 sheet phyllo dough
- 226.79 g butter, melted
- 226.79 g ganache or 4 chocolate truffles
- chocolate cake, four circles 2 inches in diameter (from recipe of your choice)
- 19.71 ml Grand Marnier
- 946.38 ml raspberries
- 226.79 g good quality vanilla ice cream (4 small scoops)
- chocolate sprinkles, for garnish
- 113.39 g chocolate syrup
- 4 mint sprigs, for garnish
- powdered sugar, for garnish
directions
- Preheat oven to 450°F.
- Brush filo sheets with melted butter, repeat until you have 2 stacks, each one with 4 sheets of buttered filo dough.
- Cut each stack in half so you now have 4 stacks.
- Place a piece of chocolate cake sprinkled with Grand Marnier in the center of each stack.
- Place a ganache ball on top of each cake circle.
- Next, divide one pint of raspberries on top of the four ganache balls.
- 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.
- Bake for 5 minutes.
- Present on individual plates garnished with the remaining raspberries, ice cream, chocolate sauce, chocolate decoration, mint sprigs and powdered sugar.
- Serve at once.
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RECIPE SUBMITTED BY
Molly53
United States