Truffle Filled Filo Cups -

Truffle Filled Filo Cups

Ingredients

3-6 sheets fresh or thawed frozen filo pastry, depending on size
40g/1½ oz/3 tbsp unsalted butter, melted
Sugar, for sprinkling
Pared strips of lemon zest, to decorate

For the chocolate truffle mixture:

250ml/8 fl oz/1 cup double cream
225g/8oz bittersweet or plain chocolate, chopped into small pieces
50g/2oz/ ¼ cup unsalted butter, cut into small pieces
30ml/2 tbsp brandy or liqueur

Details

Makes: 24

Method

1   Prepare the truffle mixture. In a saucepan over a medium heat, bring the cream to a boil. Remove from the heat and add the pieces of chocolate, stirring until melted. Beat in the butter and add the brandy or liqueur. Strain into a bowl and chill for 1 hour until thick.

2   Preheat oven to 200ºC/400ºF/Gas 6. Grease a 12 hole bun tray. Cut the filo sheets into 6cm/2½ inch squares. Cover with a damp dish towel. Place one square on a work surface. Brush lightly with melted butter, turn over and brush the other side. Sprinkle with a pinch of sugar. Butter another square and place it over the first at an angle; sprinkle with sugar. Butter a third square and place over the first two, unevenly, so the corners form an uneven edge. Press the layered square into one of the holes in the bun tray.

3   Continue to fill the tray, working quickly so that the filo does not have time to dry out. Bake the filo cups for 4-6 minutes, until golden. Cool for 10 minutes on the bun tray then carefully transfer to a wire rack and cool completely.

4   Stir the chocolate mixture; it should be just thick enough to pipe. Spoon the mixture into a piping bag fitted with a medium star nozzle and pipe a swirl into each filo cup. Decorate each with tiny strips of lemon zest.

Related food category:

• Dessert
• Pastries