Ingredients
8 sheets filo pastry
50g butter, melted
250g milk chocolate, chopped
1/2 cup thickened cream
1 tablespoon finely chopped roasted hazelnuts
Method
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Preheat oven to 180C (160C fan forced). Lightly grease 2 x 12 hole (1 ½ tablespoons capacity) muffin pans. Layer 4 sheets of fillo pastry, brushing each with melted butter.
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Using an 8.5cm round cutter, cut out 12 circles and press into pans. Repeat with remaining fillo and butter to make 24 cases. Bake in the oven for 8-10 min or until golden. Cool on a wire rack.
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Meanwhile, place the chocolate and cream into a heatproof bowl over a saucepan of simmering water stirring until smooth. Cool for 5 min then stir in the hazelnuts. Spoon into cases and chill until required. Garnish with raspberries if desired.