Source: Chef Stephen Perkins - Swan Terrace Restaurant, Virginia Beach - 13News Lunchbreak March 20 , 2001
8 sheets filo dough
1/2 pound butter, melted
1/2 pound ganache, or 4 truffles
4 chocolate cake circles
4 teaspoons Grand Marnier
2 pints raspberries
4 small scoops vanilla ice cream
8 chocolate decorations
4 ounces chocolate sauce
4 mint sprigs
Brush filo sheets with melted butter, repeat until you have 2 stacks each one with 4 sheets of 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, and brush the outsides with the remaining melted butter. Bake at 450 degrees F 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.