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Chocolate Mint Truffle Filo Parcels

These exquisite little parcels are utterly irresistible: there will be no leftovers. The use of fresh mint in the recipe gives a wonderfully fresh flavour.

Image of Chocolate Mint Truffle Filo Parcels

15ml/1 tbsp very finely chopped fresh mint
75g/3oz/¾ cup ground almonds
50g/2oz plain chocolate, grated
115g/4oz/½ cup crème fraîche or fromage frais
2 dessert apples, peeled and grated
9 large sheets filo pastry
75g/3oz/⅓ cup butter, melted
15ml/1 tbsp icing sugar, to dust
15ml/1 tbsp cocoa powder, to dust


Makes: 18


1. Mix the chopped fresh mint, almonds, grated chocolate, crème fraîche or fromage frais and grated apple in a large mixing bowl. Set aside.

2. Cut the filo pastry sheets into 7.5cm/3in squares and cover with a damp cloth to prevent them drying out.

3. Brush a square of filo with melted butter, lay on a second sheet, brush again and place a spoonful of filling in the middle of the top sheet. Bring in all four corners and twist to form a purse shape. Repeat to make 18 parcels.

4. Place the filo parcels on a griddle or baking sheet, well brushed with melted butter. Cook on a medium-hot barbecue for about 10 minutes, until the filo pastry is crisp. Leave to cool, then dust lightly with sifted icing sugar and then with sifted cocoa powder.

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