Mandarin and chocolate spring rolls with orange sauce

1. Preheat oven to th. 7-210°C. Peel the mandarins and cut into quarters. Chop the chocolate into squares. Cut phyllo sheets in half. Melt 20 g butter and brush the 2 sides of the sheets.

2. Place the chocolate squares and mandarin wedges on half of the phyllo sheet. Fold in the two sides and roll up into a tight roll. Place on a baking sheet covered with parchment paper. Store in the fridge.

3. Squeeze the oranges and strain the juice in a saucepan. Add sugar, butter by pieces and Cointreau. Cook for 10 minutes over low heat, stirring occasionally.

4. Bake the rolls for about 5 minutes, so they are golden brown and crispy. Serve immediately with orange sauce.

Photo credit: Sucré Salé