6 Phyllo dough sheets
4 tablespoons Unsalted butter; melted
8 ounces Bittersweet chocolate
1/4 cup Granulated sugar
2 cups Raspberries
2 tablespoons Framboise, raspberry liquor; or other liquor
2 tablespoons Water
Preheat oven to 350 degrees.
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.
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.
Source: Sara Moulton