These crisp and light pastry cases filled with a rich and creamy white chocolate mousse are easy to make and look mighty impressive!

Makes 6.
Ready in 45 minutes, plus cooling and chilling.

25g unsalted butter, melted
6-8 sheets filo pastry
100g good quality white chocolate
2 tbsp milk
150ml double cream
Dark chocolate curls and cocoa, to decorate

Preheat the oven to 190C / 170C fan / Gas Mark 5. Use a little of the melted butter to grease 6 holes of a 12-hole bun tray.

Use a sharp knife to cut the pastry into 18cm x 10cm squares. Brush each square lightly with some of the remaining melted butter.

Line each buttered hole with three of the squares, arranging each one at an angle so the corners form a star. Press gently into the holes.

Bake in the preheated oven for 8-10 minutes until the pastry is crisp and golden brown. Leave to cool in the tray.

To make the white chocolate filling, break the chocolate into pieces and place in a heatproof bowl with the milk. Set the bowl over a pan of simmering water. Leave until the chocolate has melted then remove from the heat and stir until smooth. Cool for 10 minutes.

Pour the cream into a bowl and whip the cream until softly peaking. Gently fold in the cooled chocolate mixture and chill in the fridge for 30 minutes.
Gently spoon the chocolate cream between the filo pastry cases. Decorate with the dark chocolate curls and a dusting of cocoa powder. Serve within 1 hour of filling.

Avoid a soggy bottom: You can make the pastry cases a few hours in advance but only fill just before serving otherwise the pastry will go soggy.

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