On the twelfth day of Christmas Stephen baked for me…Molten Chocolate Parcels. So we’ve made it to the end of this series of blog posts. I hope that you lot have enjoyed them and even tried out a few of the recipes too! As my final one I was unsure what to make then remembered making these last year for the Christmas period so thought-sure why not!
These little parcels are made from filo pastry and the basis of a chocolate brownie mixture. Anyone else associate After Eight’s with Christmas? I remember every year at my Granny’s house having some after dinner when we were opening presents. Chocolate and peppermint has forever more been associated with Christmas on my palette. But I think that it is important to use a dark chocolate here to dull down the minty flavour as a sweeter chocolate just wouldn’t taste right. Ever eaten something sweet after having a mint in your mouth? Same idea.
Unless you find yourself with a lot of time or are kind of obsessed with making things from scratch (like me) then shop bought filo pastry is absolutely fine. It is a bit of a pain to make and can take a while but again you have complete control over the flavours going into it. I made my own therefore I added cinnamon!
You will need:
125g dark chocolate
20g butter, plus extra for brushing
50g caster sugar
1 egg + 1 yolk
½ tsp vanilla
½ tsp peppermint extract
20g plain flour
30g white chocolate chips (optional)
3 large sheets of filo pastry, cut into 8 squares
Icing sugar to dust
How to do it:
- Melt the chocolate in a pan over simmering water and set aside to cool whilst you prepare the rest of the ingredients.
- Cream the butter and sugar together until pale and fluffy. Add the egg and yolk and beat well to combine followed by the vanilla and peppermint extracts. Fold in the flour until evenly combined followed by the melted chocolate. If using the white chocolate chips fold them in now too. Allow to firm up in the fridge for about 30 minutes-1 hour.
- Melt the additional butter in a small bowl. Take your filo sheets and brush liberally with the butter.
This will prevent them from sticking to each other as much. Take the firmed up chocolate mix and divide into 12 portions and roll into balls between your hands. This will be messy!
- Lay 1 sheet on top of another so that you have paired up 12 sheets altogether.
Lay 1 chocolate ball in the middle of each of the filo sheets.
Take the corners of each of the pastry and ring to the middle, press slightly and give a bit of a twist.
Place into a non-stick cupcake pan and chill for 30 minutes.
- Preheat you oven to 190°C/170°C fan. Bake the parcels for 20 minutes or until crisp, golden brown and the chocolate has started to ooze out. Try to eat right away!
These are best eaten straight from the oven when the chocolate will still be nice a gooey in the middle. Do not worry about having the chocolate mixture set hard in the middle of the parcels; it doesn’t mean they’re under done or anything. You want there to be some drama when people open these! Unfortunately when I made them no one was in the house so I couldn’t pass them on straight away.
Well once again chocolate and mint has done the trick for me. I could really smell the mint’s aroma throughout the house when these were in the oven. The textures work very well together-dry crispness from the pastry and gooey moistness from the chocolate centre. All your missing is some cream or vanilla ice cream!
This brings my 12 bakes of Christmas to an end so thank you all for reading and have a wonderful Christmas!
- Homemade Filo Mince Pies & Parcels (ohmyiminspired.wordpress.com)
- Peppermint Crunch Cookies & Peppermint Cookies Recipe | Pottery Barn (potterybarn.com)
- My favourite dish: Stéphane Reynaud’s apple filo parcel recipe (telegraph.co.uk)