Chocolate Beggars Purse Recipes

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CHOCOLATE BEGGAR'S PURSE



Chocolate Beggar's Purse image

This is a fancy Greek dessert simplified. Inside a flaky pastry is a brownie topped with peanut butter and chocolate. The name comes from it looking like an empty purse. I serve these at dinner parties, and people are always impressed.

Provided by ShaGun

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 (19 1/2 ounce) fudge brownie mix
1/2 cup oil
1/4 cup water
1 egg
2 (8 ounce) cans refrigerated crescent dinner rolls
1/2 cup creamy peanut butter
2 1/2 tablespoons sugar
1 cup chocolate fudge frosting
vanilla ice cream
chocolate syrup, for serving

Steps:

  • Coat bottom and sides of 9x9-inch baking pan with nonstick cooking spray. Combine brownie mix, oil, water and eggs. Beat 50 strokes. Bake according to directions on box, 350 for 30 minutes. Cool. Cut into 8 squares.
  • On a lightly greased baking sheet, separate dough into 8 rectangles. Firmly press perforations to seal. Place one brownie in the center of each rectangle.
  • Stir peanut butter and sugar in small bowl to blend.
  • Top brownies with 1 heaping tablespoon chocolate frosting and 1 tablespoon peanut butter mixture.
  • Pull four corners of dough to center of chocolate mixture. Twist firmly to form top of purse.
  • Bake at 350 for 20-25 minutes, or until lightly golden. Let cool at least 15 minutes before serving, but serve slightly warm.
  • When serving, cut each "purse" in half, displaying the inside. Add a scoop of vanilla ice cream, and drizzle with chocolate syrup.

Nutrition Facts : Calories 881.3, Fat 41.6, SaturatedFat 8.6, Cholesterol 54.8, Sodium 668.8, Carbohydrate 116.7, Fiber 3.4, Sugar 65.8, Protein 14

CHOCOLATE-PEANUT BUTTER PHYLLO PURSES



Chocolate-Peanut Butter Phyllo Purses image

Categories     Milk/Cream     Mixer     Chocolate     Nut     Dessert     Bake     Peanut     Phyllo/Puff Pastry Dough     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Flourless chocolate brownies
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
4 large eggs, separated
3/4 cup sugar
Chocolate ganache
1/4 cup whipping cream
1/4 teaspoon vanilla extract
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup creamy peanut butter
4 teaspoons sugar
6 17x13-inch sheets frozen phyllo pastry, thawed
6 tablespoons (3/4 stick) unsalted butter, melted
Vanilla ice cream

Steps:

  • For brownies:
  • Preheat oven to 375°F. Butter 13x9x2-inch baking pan. Line bottom of pan with parchment paper. Melt chocolate and butter in heavy medium saucepan over low heat, stirring occasionally. Remove from heat. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until thick and pale. Stir chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Carefully fold egg whites into chocolate mixture. Transfer batter to prepared pan. Bake until toothpick inserted into center comes out clean, about 15 minutes. Press down edges until even with middle of brownies. Cool completely. Using 2 1/4-inch-diameter cookie cutter, cut out 12 rounds. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)
  • For ganache:
  • Bring 1/4 cup whipping cream and vanilla extract to boil in heavy medium saucepan over medium heat. Remove from heat. Add chopped chocolate and whisk until completely melted. Refrigerate ganache until firm, about 1 hour. (Ganache can be prepared up to 2 days ahead. Cover and keep refrigerated.)
  • Preheat oven to 400°F. Lightly butter rimmed baking sheet. Stir peanut butter and 4 teaspoons sugar in small bowl to blend. Cut each phyllo sheet in half crosswise to form twelve 13x81/2-inch strips. Place 1 phyllo strip vertically on work surface. Brush with melted butter. Place second phyllo strip horizontally across first, forming cross; brush with butter. Stack 2 brownies in center of pastry. Top brownies with 1 tablespoon ganache and 1 tablespoon peanut butter mixture. Gather ends of phyllo strips together over brownies to form purse. Twist ends closed. Brush purse with melted butter and place on prepared baking sheet. Repeat with remaining ingredients to form total of 6 purses. (Can be made 1 day ahead. Cover and chill.) Bake until golden brown, about 15 minutes. Serve with ice cream.

SWAN TERRACE CHOCOLATE BEGGAR'S PURSES WITH RASPBERRIES



Swan Terrace Chocolate Beggar's Purses With Raspberries image

Make and share this Swan Terrace Chocolate Beggar's Purses With Raspberries recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 sheets phyllo dough
1/2 lb butter, melted
1/2 lb ganache or 4 chocolate truffles
chocolate cake, four circles 2 inches in diameter (from recipe of your choice)
4 teaspoons Grand Marnier
2 pints raspberries
8 ounces good quality vanilla ice cream (4 small scoops)
chocolate sprinkles, for garnish
4 ounces chocolate syrup
4 mint sprigs, for garnish
powdered sugar, for garnish

Steps:

  • Preheat oven to 450°F.
  • Brush filo sheets with melted butter, repeat until you have 2 stacks, each one with 4 sheets of buttered filo dough.
  • Cut each stack in half so you now have 4 stacks.
  • Place a piece of chocolate cake sprinkled with Grand Marnier in the center of each stack.
  • Place a ganache ball on top of each cake circle.
  • Next, divide one pint of raspberries on top of the four ganache balls.
  • Wrap each one in the filo dough so that it looks like a pouch-type purse, and brush the outsides with the remaining melted butter.
  • Bake for 5 minutes.
  • Present on individual plates garnished with the remaining raspberries, ice cream, chocolate sauce, chocolate decoration, mint sprigs and powdered sugar.
  • Serve at once.

Nutrition Facts : Calories 816.5, Fat 58.1, SaturatedFat 34.8, Cholesterol 147.7, Sodium 656.5, Carbohydrate 70.1, Fiber 12.1, Sugar 28.7, Protein 8.4

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