Crispy dough nests

Ingredients for 9 servings:

• 6 sheets of filo pastry, about 30 x 30 cm
• 40 g butter
• 100 g dark chocolate
• 250 g ricotta
• 27 grapes, light
• 36 grapes, blue

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

Stack the dough sheets on top of each other and cut into 9 even squares, creating 54 small squares. Melt the butter over low heat. Grease a muffin tin with nine cupcake cases. Brush each sheet with butter and line each case with six squares. Place the first square in the center and place the others slightly offset from each other. Preheat the oven to 190°C, bake the dough nests for 7-8 minutes until golden brown, then let them cool. Melt the chocolate in a bain-marie while stirring. Brush a thin layer over the inside of the dough nests, using about half the chocolate. Mix the ricotta with the remaining chocolate. Just before serving, spread the ricotta cream into the nests and decorate with the grapes.