Ingredients

•  10 sheets of phyllo pastry
•  20 Lindt Lindor milk chocolate balls
•  100g melted butter
•  custard

 

Method

1. Preheat the fryer to 200°C

2. Place 1 sheet of phyllo pastry onto a work surface

3. Brush with butter

4. Top with another sheet of pastry, and then cut into quarters

5. Place a chocolate ball in the centre of each quarter

6. Starting from the long side of the pastry, roll up to enclose the filling and twist the edges to form a cracker

7. Repeat in the same manner with the remaining phyllo and chocolate balls

8. Brush the bon bons with the remaining butter

9. Place in fryer and fry until golden brown

10. Serve warm with custard.

 

Decadent!!!