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Receta Chocolate And Rum Cream Baskets

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Raciónes: 12

Ingredientes

Cost per serving $0.43 view details

Direcciones

  1. 1. Preheat the oven to 180 C, 350F, Gas Mark 4.
  2. 2. Cut the filo pastry into 7cm (3 inch) squares. Brush each square with melted butter, place 3 squares on top of each other at angles and use to line a mini muffin tin, press down well to create a basket shape. Bake blind for 10-15 min. Cold on a wire rack.
  3. 3. Lightly whip the cream and fold it into 125g (4oz) of the melted chocolate, mix in the sifted icing sugar and rum. Refrigeratetill hard sufficient to pipe.
  4. 4. Place the chocolate mix into a piping bag with a large star nozzle and pipe into the cooled filo baskets.
  5. 5. Top each with a flaked almond and drizzle with the remaining 25g
  6. (1oz) of dark chocolate.
  7. NOTES : A flaky dessert with the classic combination of chocolate and rum.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 32g
Recipe makes 12 servings
Calories 129  
Calories from Fat 74 57%
Total Fat 8.36g 10%
Saturated Fat 4.93g 20%
Trans Fat 0.01g  
Cholesterol 13mg 4%
Sodium 33mg 1%
Potassium 96mg 3%
Total Carbs 11.62g 3%
Dietary Fiber 1.0g 3%
Sugars 6.87g 5%
Protein 1.41g 2%
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