Chocolate Filo Triangles

Makes 8 servings

6 ounces bittersweet chocolate
1/2 cup granulated sugar
8 sheets filo, defrosted
4 ounces (8 tablespoons) unsalted butter, melted

To Start:
Break up 4 ounces of the chocolate into 1/2-ounce pieces.

In a food processor, finely grind the remaining chocolate with the sugar.

Lay 8 sheets of filo on top of the counter. Remove one of the sheets from the stack and place it lengthwise on the counter next to the stack. Cover the remaining sheets with a towel.

Brush the single sheet with some of the melted butter. Sprinkle with 1 1/2 tablespoons of the chocolate-sugar mixture. Place a second sheet of filo on top and butter and sprinkle in the same manner. Continue until you have four sheets of filo. Do not sugar the top sheet.

Cut the filo horizontally into 4 even strips. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate about two inches from the end. Fold the filo end over the chocolate. Continue to fold the filo and chocolate over itself, turning it every fold so it forms a triangle until you reach the end of the strip. Fold the other strips in the same manner.

Make four more chocolate-filled filo triangles with the remaining 4 sheets of filo.

Brush the tops of the triangles with remaining butter and sprinkle on any remaining sugar.

Preheat the oven to 350° F.
Place the triangles on parchment-lined baking sheets. Bake until golden brown, 10 to 15 minutes. Serve warm. They can be reheated but are best served right out of the oven. You can form them, put in the refrigerator and bake later in the day or even the next day.