200 g (7 oz) plain dark chocolate (75% cocoa solids), broken into pieces
300 ml (1/2 pint) double cream
25 g (1 oz) unsalted butter
2 tablespoons brandy or orange liqueur (optional)
3 sheets of filo pastry, about 25 x 23 cm (10 x 9 inches)
25 g (1 oz) unsalted butter, melted
25 g (1 oz) caster sugar
50 g (2 oz) chopped hazelnuts
To make the filo straws, line a baking sheet with nonstick baking paper. Place 1 sheet of filo pastry on the baking sheet, brush with a third of the melted butter and sprinkle over a third of the sugar and hazelnuts. Continue with the remaining ingredients, finishing with the hazelnuts and sugar on top.
Cut the pastry in half lengthways, then cut into 28 strips, about 1 cm (1/2 inch) wide and separate slightly. Place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 4–5 minutes or until golden. Leave to cool on a wire rack while you make the fondue.
Place the chocolate, cream, butter and brandy or orange liqueur, if using, in a heatproof bowl set over a saucepan of gently simmering water. Heat gently for 5–7 minutes, stirring occasionally, until the mixture is smooth and glossy.
Pour into a fondue pot or warm bowl and serve immediately with the hazelnut straws, for dipping.