- 200 g phyllo pastry
- 50 g butter, melted
- 1 X 380 g Baking Essentials chocolate ganache
- 8 ripe plums, thinly sliced
- icing sugar, for dusting
Preheat the oven to 200°C.
Brush the phyllo pastry sheets with the melted butter and bake for 5 minutes, or until golden. Carefully remove from the oven and transfer to a large board to cool.
In a small saucepan over a medium heat, melt the chocolate ganache and pour over the pastry sheets.
Scatter with the plum slivers and dust with icing sugar. Serve immediately.
Cook’s note: As a luxurious touch, top with chopped pistachios and raspberries.