Ingredients Jump to Instructions ↓

  1. 4 ounces bittersweet chocolate, chopped

  2. 1 cup heavy whipping cream

  3. 8 sheets phyllo dough (14-inches x 9-inches)

  4. 6 tablespoons butter, melted

  5. 3 tablespoons sugar

  6. 2 cups fresh raspberries Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until chilled. Meanwhile, place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Brush with butter; sprinkle with sugar. Repeat layers seven times. Cut into eight rectangles. Place on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Gently split each pastry in half horizontally. Spread 3 tablespoons chocolate mixture over bottom halves; layer with raspberries and remaining chocolate mixture. Replace tops. Sprinkle with confectioners' sugar. Serve immediately. Yield: 8 servings.


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