Tuesday 22 November 2016

Molten Chocolate Filo Parcels

I had some filo pastry left from making a pie and decided to use it up in a dessert. I found a recipe for molten chocolate parcels on the Good Housekeeping website and decided to give them a go. They did taste nice but were very messy!

To serve 4, you need:
250g dark chocolate, chopped
60g butter, at room temperature
100g caster sugar
3 eggs, beaten
1 tsp vanilla extract
40g plain flour
6 large filo pastry sheets
icing sugar to dust

First melt the chocolate, either in a bowl in the microwave or in a bain-marie. Stir until smooth and allow to cool for 15 mins.

In a large bowl cream 40g of the butter and the sugar together and beat in the eggs and vanilla. Fold in the flour then the melted chocolate. Chill for about an hour in the fridge until firm.

Melt the rest of the butter and cut the filo pastry into large squares (I cut each sheet in half). Brush with the melted butter and lay two pieces of pastry on top of each other. Using a spoon and/or your fingers scoop some of the chocolate mixture into a ball and place on the filo pastry. Gather up the pastry and scrunch together at the top so you have a little parcel.

The recipe said to then chill the parcels for 30 minutes but I decided not to as I was making these after dinner and we wanted dessert!

I put them into an oven that was preheated to 180C and baked the parcels for 10 minutes - less than the 15 minutes in the recipe but these were perfectly done, the pastry crisp and the chocolate soft but not runny. Sprinkle with icing sugar and eat with a spoon - be prepared to get messy!

I'm sharing these with the No Waste Food Challenge hosted by Elizabeth's Kitchen Diary as I was using up leftover filo pastry.


  1. Mmm now these sound rather lovely, and what a tasty way to use up some extra filo pastry! Thank you for sharing with the No Waste Food Challenge :)

  2. Is that supposed to read 40g of flour and not 40p? If not, what is p?

    1. Yes that was a typo, thanks for spotting it - I've corrected it now.


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