Chocolate Raspberry Phyllo Purses

1. 1

   Preheat the oven to 400 degrees F. Reserve 12 raspberries.

2. 2

   Combine the remaining raspberries with the sugar and puree in a blender.

3. 3

   Strain through a strainer and set aside.

4. 4

   Brush some of the butter on a work surface.

5. 5

   Arrange 1 of the phyllo sheets on top and brush with some of the remaining butter.

6. 6

   Repeat the procedure with the remaining 2 sheets and butter and cut the phyllo into 12 (4-by-3/12-inch) squares.

7. 7

   Divide the chocolate evenly among the 12 squares, mounding it in the center of each and top with one of the reserved raspberries.

8. 8

   Bring up the edges of the phyllo to enclose the filling and pinch at the top to form a little package or purse.

9. 9

   Arrange the purses on an ungreased baking sheet and bake on the middle rack of the oven until golden, about 12 to 15 minutes.

10. 10

    To serve: spoon 2 tablespoons of the sauce in the middle of 4 dessert plates and swirl the sauce to spread it in a circle.

11. 11

    Sprinkle the purses with confectioners' sugar.

12. 12

    Arrange 3 purses and 1 small scoop of ice cream on each plate and garnish with the mint sprig.

No additional tips available.