Chocolate And Bread Turnovers With Raspberry Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 cups raspberries
• 3 tablespoons raspberry liqueur or 3 tablespoons orange liqueur
• 2 -4 tablespoons water
• 3 -4 tablespoons sugar
• 16 slices fresh home-style bread, crusts removed
• 6 tablespoons unsalted butter, melted
• 2 ounces semisweet chocolate, chopped (or bittersweet)
• sugar, to taste

Recipe

• 1 for the sauce, puree all the ingredients in a food processor until smooth.
• 2 pour puree through a fine sieve into a bowl, pressing on solids, and chill, covered.
• 3 sauce may be made 2 days ahead and chilled, covered.melt the butter.
• 4 for the turnovers, roll out bread slices between two pieces of parchment paper until very thin.
• 5 brush bread on both sides with melted butter.
• 6 place 1 teaspoon of the chocolate in the center of each slice.
• 7 fold in half diagonally to cover the filling and form a triangle, trim edges.
• 8 press the edges with your fingers to tightly seal.
• 9 brush tops and bottoms with melted butter crimp edges with fork and sprinkle top with sugar (at this point, the turnovers can be placed in a zippered plastic freezer bag and frozen for future use).
• 10 place on parchment lined baking sheet and bake for 15 minutes at 350°f (20 to 25 minutes if taken out of the freezer) or until golden brown.
• 11 serve warm or cooled, with raspberry sauce.