YumYum Divas YumYum Recipes: Chocolate Phyllo Purses with Raspberry Coulis, contributed by TwinLakesChef

Contributed by: TwinLakesChef

Additional Credits for Recipe

Adapted and improved upon from Jacques Torres’s served at Le Cirque 2000 in New York City

Note from the Diva

Lately we have been using the raspberry sauce recipe at the bottom of the page instead of raspberry coulis. And we do not measure exactly one oz of chocolate; we just break off a chunk and guess. We also do not always put in the raspberry liqueur. This desert makes for a great presentation. It is a bit time intensive but it can be made ahead or even frozen as long as it is wrapped tight so the phyllo doesn't dry out. A damp tea towel between the phyllo purses and the plastic wrap ensures this. We make enough sauce to fill at least 3 squeeze bottles and store it that way in the refrigerator or freezer. Who wouldn't love to have raspberry sauce on hand to drizzle over anything?!

List of Ingredients

6 sheets phyllo dough 4 tablespoons unsalted butter, melted 8 ounces bittersweet chocolate 1/4 cup granulated sugar 2 cups fresh raspberries Raspberry Coulis 1PKG thawed frozen red raspberries 2 tablespoons water (as needed) ¼ cup sugar 2 tsp cornstarch 2 tablespoons framboise, raspberry or other liqueur

Preparation

Preheat oven to 375 degrees F. On a work surface lay out 3 sheets of phyllo dough, brushing lightly with butter in between sheets. Cut stacked sheets into four squares. Place 1-ounce of chocolate in the center of each square. Gather the four corners of the phyllo square up around the chocolate and twist together to form a "purse". Repeat process for each square and then the remaining phyllo sheets and chocolate. Transfer the purses to a baking sheet. Brush purses with remaining butter and sprinkle with granulated sugar. Bake for 10 minutes or until golden brown. Raspberry Coulis In a blender combine the raspberries, liqueur, and water and process until smooth. Add additional water, if necessary, to achieve desired consistency. Pass the puree through a sieve to remove the seeds. Serve the phyllo purses warm with the raspberry Coulis. Pronounced Kool - E Alternative Raspberry Sauce Force 2 pkg (10 oz) thawed frozen red raspberries through a wire strainer; measure juice and add water to make one cup. In a small saucepan, combine ¼ cup sugar and 2 tsp cornstarch. Add raspberry juice and cook, stirring, until thick. Cool. Stir in 2 tablespoons framboise, raspberry or other liqueur Yield: 1 cup Note This is just a guide; we have not re-written the recipe since we started. We don’t sprinkle sugar over before baking; it is prettier to sprinkle powdered sugar over after baking and garnish with fresh raspberries.

Cooking Time & Temperature

Bake 375*F 10 minutes

Number of Servings: 8

Cookbook Category
Dessert
Fruit

General Cooking/Prep Method
Bake

Recipe Type - Categories
Fancy Food

Extra Features of Recipe
Difficulty Level-Moderate
Gourmet
Make Ahead

Good for Season/Celebration/Holiday
Formal Dinner Party
Gourmet Dinner Club

Tested & Approved Recipe
Yes!