Ruby Chocolate Filo Parcels

Instructions

1. 1

   Preheat oven to 180°C. Line a baking tray with parchment paper.

2. 2

   In a medium saucepan, melt butter over low heat. Add confectioner's sugar, salt, and 25ml of almond milk. Whisk until smooth.

3. 3

   Add Ruby chocolate to the saucepan and whisk until melted and smooth.

   Tip: Use a spatula to scrape the sides of the saucepan.

4. 4

   Pour the chocolate mixture into a large bowl. Stir in chopped raspberries and raspberry jam.

   Tip: Use a spoon to fold the ingredients together.

5. 5

   Cut the filo pastry sheets into 6 equal pieces. Place a piece of pastry on a flat surface and brush with melted butter.

   Tip: Make sure to cover the entire pastry sheet.

6. 6

   Spoon 20g of the chocolate mixture onto one half of the pastry, leaving a 1cm border. Fold the pastry in half to form a parcel and press the edges to seal.

   Tip: Use a fork to crimp the edges.

7. 7

   Repeat the process with the remaining pastry and chocolate mixture.

8. 8

   Place the parcels on the prepared baking tray, leaving 2cm of space between each parcel.

9. 9

   Bake for 25-30 minutes, or until golden brown.

   Tip: Rotate the baking tray halfway through the baking time.

10. 10

    Remove from oven and let cool for 10 minutes.

11. 11

    Serve warm and enjoy!