250 g fresh filo pastry
2 tbsp (1 oz) 25 g butter, melted
142 ml carton double cream (heavy cream)
150 g deluxe dark chocolate
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
1 tbsp dark rum
12 flaked almonds, toasted
2 tbsp (1 oz) 25 g butter, melted
142 ml carton double cream (heavy cream)
150 g deluxe dark chocolate
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
1 tbsp dark rum
12 flaked almonds, toasted
method
1. Preheat the oven to 180°C (350°F) Gas Mark 4..
2. Cut the filo pastry into 7 cm squares. Brush each square with melted butter, place 3 squares on top of each other at angles and use to line a mini muffin tin, press down well to form a basket shape. Bake blind for 10-15 minutes. Cool on a wire rack.
3. Lightly whip the cream and fold it into 125 g of the melted chocolate, fold in the sifted icing sugar and rum. Chill until firm enough to pipe.
4. Place the chocolate mixture into a piping bag with a large star nozzle and pipe into the cooled filo baskets.
5. Top each with a flaked almond and drizzle with the remaining 25 g of dark chocolate.
2. Cut the filo pastry into 7 cm squares. Brush each square with melted butter, place 3 squares on top of each other at angles and use to line a mini muffin tin, press down well to form a basket shape. Bake blind for 10-15 minutes. Cool on a wire rack.
3. Lightly whip the cream and fold it into 125 g of the melted chocolate, fold in the sifted icing sugar and rum. Chill until firm enough to pipe.
4. Place the chocolate mixture into a piping bag with a large star nozzle and pipe into the cooled filo baskets.
5. Top each with a flaked almond and drizzle with the remaining 25 g of dark chocolate.
serving amount
makes 12
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