Note: Chill for 20 minutes before serving.
8 sheets filo pastry
50g butter, melted
250g milk chocolate, chopped
1/2 cup thickened cream
1 tablespoon finely chopped roasted hazelnuts
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.
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.
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.