This is a print preview of "Chocolate And Rum Cream Baskets" recipe.

Chocolate And Rum Cream Baskets Recipe
by Global Cookbook

Chocolate And Rum Cream Baskets
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  Servings: 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
  6. (1oz) of dark chocolate.
  7. NOTES : A flaky dessert with the classic combination of chocolate and rum.