Description
These little filo cups are rich, chocolatey, and way easier than they look. I make them when I want a fancy-looking dessert without turning on the oven or dirtying every bowl I own.
Ingredients
Units
Scale
- 170g chocolate Jell-O powder, 1 box
- 473ml cream, 1 carton
- 250ml milk
- 250g milk chocolate, chopped
- Mini filo cups, 24 ready-made
- Flake chocolate, crumbed, for topping
Instructions
- In a large microwave-safe bowl, whisk together 170g chocolate Jell-O powder, 473ml cream, and 250ml milk until smooth and fully blended.
- Microwave uncovered on high for 2 minutes, then whisk well.
- Repeat in 2-minute bursts, whisking really well each time so nothing sticks or clumps.
- After 6 to 7 minutes, the mixture should be bubbling and thick like a soft pudding.
- While that’s cooking, place 250g milk chocolate, chopped, into a separate microwave-safe bowl.
- Microwave in 30-second bursts, stirring between each, until just melted and smooth. Don’t rush this, or the chocolate can seize.
- Whisk the melted milk chocolate into the hot Jell-O mixture until fully combined and glossy.
- Return the bowl to the microwave for 1 minute, then whisk again until completely smooth with no lumps hiding anywhere.
- Press cling wrap directly onto the surface of the chocolate mixture to stop a skin from forming.
- Let it cool to room temperature, about 30 minutes, before piping. If it’s too warm, it won’t hold its shape.
- Spoon the cooled chocolate filling into a piping bag fitted with a large star nozzle. Pipe generously into 24 mini filo cups.
- Finish with crumbed Flake chocolate or any chocolate bits you like.
- Serve straight away for the best crunch, or chill briefly if your kitchen is warm.
Notes
Own creation, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
