CHOCOLATE PHYLLO PURSE

CHOCOLATE PHYLLO PURSE image

Categories Dessert

Yield 24 Purses

Number Of Ingredients 13

Filling
18 oz dark chocolate, chopped.
3/4 cup water
1 1/2 Tbsp. instant coffee
1 1/2 cups granulated sugar
7 eggs
1/2 cup sugar
12 oz softened butter
2 Tbsp. flour
24 sheets phyllo dough
Chocolate sauce
6 oz clarified butter warm and mixed with:
6 Tbsp unsweetened cocoa powder

Steps:

Have all mise en place ready. Butter one 9X13" glass pan and set inside hotel pan, set aside. Bring water, instant coffee, 1 1/2 cups sugar to a boil and dump over chopped chocolate in a glass bowl. Whisk until all choc. is melted. Whisk together eggs and 1/2 cup sugar in another bowl, then mix into choc. mixture. sift in flour and mix well. Pour into glass pan and bake in a water bath on 300 for 40-50 min. Chill filling. Lay out a sheet of phyllo dough on a cutting board and brush half with a pastry brush dipped into mixture of warm clarified butter and cocoa powder. Sprinkle with sugar. Fold dough in half over coating. Using a small plate as a guide and a knife, cut out a circle about 6" in diameter. Brush top of circle with choc. sauce and sprinkle with sugar. Using an ice cream scoop, scoop a ball of chilled filling and place in center of circle. Close circle around filling into a beggars purse shape and chill. Just before serving place in 375 oven to heat filling through and crisp phyllo dough. Serve with caramel sauce.