Heat cream. Caramelise sugar in a wide-based saucepan until golden brown, remove saucepan from stove, stir in cream. As soon as the caramel has dissolved, mix in finely chopped chocolate and melt in the caramel cream. Transfer the mixture to a bowl; cover and leave to cool in the fridge.

Pre-heat oven to 200 °C. 8 Wrap sections of metal tubing (diameter approx. 1 to 1.5 cm, length approx. 10 cm) in baking paper. Cut filo pastry into square pieces around 7 cm wide and 15 cm long, spread them thinly with butter and wrap one around each tube. Now place this on a baking tray and bake for 10 – 12 minutes until golden brown and crunchy. Then allow to cool. Carefully push crunchy pastry rolls off the tubes. Then bake another 8 rolls.

Finely chop peanuts. Beat cooled chocolate & caramel cream with a hand mixer until creamy; mix in chopped peanuts. Transfer to a piping bag with a medium-sized round tip and carefully pipe into the baked pastry rolls. Sprinkle rolls with some melted dark chocolate as required.