Chocolate Raspberry Phyllo Purses

Directions

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.