Fresh or frozen (thawed) filo pastry,
depending on size
Unsalted butter, melted
Sugar, for sprinkling
Lemon rind, to decorate
Bittersweet or semi-sweet chocolate, chopped
Unsalted butter, cut into pieces
Prepare the truffle mixture. In a
saucepan over medium heat, bring the cream to the boil. Remove from the
heat and add the chocolate, stirring until melted. Beat in the butter
and add the brandy. Sieve into a bowl and chill for 1 hour.
Preheat oven 200oC/400oF/Gas
6. Grease a bun tray with 24 cups, each 4cm. Cut each filo sheet into
6cm squares. Cover with a damp dish towel. Keeping the filo sheets
covered, place on square on a work surface. Brush lightly with melted
butter, turn over and brush the other side. Sprinkle with a pinch of
sugar. Butter another square and place it over the two, unevenly, so the
corners form an uneven edge. Press the layered square into the tray.
Continue to fill the tray.
Bake the filo cups for 4-6 minutes,
until golden. Cool for 10 minutes on a wire rack in the tray. Remove
from the tray and cool completely.
Stir the chocolate mixture, which
should be just thick enough to pipe. Spoon the mixture into a piping bag
fitted with a medium star nozzle and pipe a swirl into each cup.
Decorate with lemon rind.