Return to Fruit Dessert Recipes

 

Dark Chocolate Covered Berries in a Puff Past

5 star rating
 

Add a Photo

Submitted by: guest12552150

 

Fresh strawberries, blueberries and raspberries add to the flavor of this tasty dessert. The dark chocolate and whipped cream add a great touch.
 

Ingredients

  • Sauce:
  • 1 package frozen raspberries in syrup
  • 1 tablespoon port wine
  • 1 tablespoon raspberry liqueur
  • Puff Pastry:
  • 1 package phyllo dough
  • 8 oz melted butter
  • Berries:
  • 1 pint fresh raspberries
  • 1 pint fresh blueberries
  • 1 pint strawberries, sliced
  • Triple Sec liqueur, to taste
  • Whipped cream:
  • 2 pints heavy whipping cream
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1/2 tsp Triple Sec Liqueur
  • 1/2 cup shaved dark 70% chocolate, melted, room temperature
  • Garnish:
  • 4 red edible hearts to fit onto phyllo square and 4 fresh mint sprigs

Save Recipe

Interact

 
Method

Sauce: Thaw raspberries and syrup then puree in a blender. Pass through a fine mesh strainer and refrigerate until needed. Pastry: Preheat oven to 375 degrees. Lay 3 sheets of phyllo dough on a buttered sheet pan. Butter top, using a pastry brush. Add 3 more sheets and follow same procedure until phyllo is 12 sheets high. Cut into 6 inch squares and bake until golden then cool to room temperature. Berries: Rinse berries and dry on paper towels. Combine with Triple Sec liqueur and a few tablespoons of the sauce then marinate. To assemble: Place sauce on each of 4 plates to cover bottom. Place phyllo squares on top of sauce. Add as many berries as will fit on each square. Top with whipping cream, then another phyllo square, brushed and dipped in melted chocolate, at room temperature. Garnish: A red small edible heart and a fresh mint sprig.

 

Notes:

 

Number of Servings: 4

 

Submitted by: guest12552150 ()

Comment
 
 

Advertisement