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Add a photoServings: 12
Ingredients
- 1/2 x 500 g pack fresh filo pastry
- 25 gm Butter, melted (1oz)
- 142 ml Double cream, (5fl ounce)
- 150 gm Deluxe dark chocolate
- 50 gm Icing sugar, sifted (2oz)
- 1 Tbsp. Dark rum
- 12 x Flaked almonds, toasted
Directions
- 1. Preheat the oven to 180 C, 350F, Gas Mark 4.
- 2. Cut the filo pastry into 7cm (3 inch) 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 create a basket shape. Bake blind for 10-15 min. Cold on a wire rack.
- 3. Lightly whip the cream and fold it into 125g (4oz) of the melted chocolate, mix in the sifted icing sugar and rum. Refrigeratetill hard sufficient to pipe.
- 4. Place the chocolate mix 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 25g
- (1oz) of dark chocolate.
- NOTES : A flaky dessert with the classic combination of chocolate and rum.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 129 | |
| Calories from Fat 74 | 57% |
| Total Fat 8.36g | 10% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 33mg | 1% |
| Potassium 96mg | 3% |
| Total Carbs 11.62g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.87g | 5% |
| Protein 1.41g | 2% |
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