“Filo Nests” with Chocolate Cream and Coffee Syrup

In a small pot, place the sugar and water, boil them at high heat for 2-3 minutes. Dissolve the instant coffee using little hot water and add it to the syrup, stirring well. Remove the syrup from heat and let it cool.

In a bain-marie, melt the chopped couverture chocolate with the heavy cream and butter, stirring until smooth and well combined. Cover and let the chocolate cream cool to room temperature.

Lay the filo sheets on a clean counter and cut lengthwise into two strips, then cut each strip into three pieces. Stack five cut Filo pieces crosswise, brushing each layer with melted butter, and place them in a muffin tin to form a nest. Repeat until all Filo is used, then bake in a preheated oven at 180°C (fan) for 13-15 minutes until golden brown.

Once baked, lightly drizzle the Filo nests with syrup. Fill each nest with the chocolate cream, top with quartered strawberries, dust with powdered sugar, and serve.