Makes 10 Filo rolls
Calories: 170kcal
Carbs: 19g
Fat: 9g
Protein: 3g
Chocolate, cardamon & salt are secret best friends
A quick and easy dessert that's bound to impress
INGREDIENTS
150g intense dark chocolate (70%+)
50ml Double cream
1/4 Tsp Sea salt
1 Tsp Cardamon powder
20 small filo sheets / 10 large
Vegetable oil for frying
GARNISH
Sea salt flakes
Ground pistachio
INSTRUCTIONS
Over a medium- low heat, in a double broiler, ( a heatproof bowl over a small saucepan filled with boiling water) melt the dark chocolate chunks with the cardamon powder & a pinch of sea salt.
Once melted, remove from heat & add the double cream. Mix well to form a ganache.
Transfer the mixture into a sealed piping bag, set aside & cool to room temperature.
Over a sheet of baking paper, pipe long tubes of the ganache and set aside to harden.
On a clean surface, lay your filo pastry & encase the ganache tube. Seal all edges with a little water.
Fry in 1 inch of vegetable oil & strain to remove excess oil.
Serve hot, sprinkled with a little sea salt & freshly ground pistachio.
RECIPE NOTES
Try other chocolate combinations- chocolate and hazelnut, rose, chilli, salt. The possibilities are endless.
You can replace the Pistachio garnish with any other nut, or for something even sweeter- add a little salted caramel drizzle.
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