Instructions: 1. Preheat the oven to 180 C, 350F, Gas Mark 4.

2. Cut the filo pastry into 7cm (3 inch) squares. Brush each square with melted butter, place 3 squares on top of each other at angles and use to line a mini muffin tin, press down well to form a basket shape. Bake blind for 10-15 minutes. Cool on a wire rack.

3. Lightly whip the cream and fold it into 125g (4oz) of the melted chocolate, fold in the sifted icing sugar and rum. Chill until firm enough to pipe.

4. Place the chocolate mixture into a piping bag with a large star nozzle and pipe into the cooled filo baskets.

5. Top each with a flaked almond and drizzle with the remaining 25g

(1oz) of dark chocolate.

NOTES : A flaky dessert with the classic combination of chocolate and rum.

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