Chocolate Mousse Phyllo Cups Recipes

CHOCOLATE MOUSSE CREAM CHEESE PHYLLO DESSERT CUPS

Steps:

• Remove the shells from their package and set aside.
• To a microwave safe bowl, add the chocolate and microwave for 15 second increments, stirring until melted. Set aside to cool slightly.
• To a stand mixer or bowl using a hand mixer, whip the heavy cream until you get soft peaks. Add the melted chocolate and whip until the chocolate and cream are well mixed.
• Transfer the chocolate mousse to a ziptop bag or piping bag and snip the corner. Pipe the mousse into each of the shells to fill half way.
• Add the cream cheese frosting to a ziptop bag and snip off the corner. Top each cup with the frosting.

CHOCOLATE MOUSSE CUPS

Steps:

• Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
• Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
• Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

CHOCOLATE MOUSSE PHYLLO CUPS

Steps:

• Heat oven to 350ºF.
• Lightly coat one sheet of phyllo dough with cooking spray. Lay second sheet of phyllo dough on first; coat with cooking spray. Lay third sheet of phyllo dough on second; coat with cooking spray. Cut into 12 squares.
• Fit squares into each of 12 muffin tins. Repeat with 3 more sheets of phyllo dough, fitting squares over existing squares in muffin tin so cups are formed.
• Bake until golden, about 25 minutes. Cool on rack.
• While cups are baking, combine cocoa, extract and syrup until smooth; fold in whipped topping. Divide among phyllo cups. Combine berries and top each cup with 1/4 cup of berries.

CHOCOLATE MOUSSE PHYLLO CUPS

Steps:

• Heat oven to 350ºF.
• Lightly coat one sheet of phyllo dough with cooking spray. Lay second sheet of phyllo dough on first; coat with cooking spray. Lay third sheet of phyllo dough on second; coat with cooking spray. Cut into 12 squares.
• Fit squares into each of 12 muffin tins. Repeat with 3 more sheets of phyllo dough, fitting squares over existing squares in muffin tin so cups are formed.
• Bake until golden, about 5 to 10 minutes. Cool on rack.
• While cups are baking, combine cocoa, extract and syrup until smooth; fold in whipped topping. Divide among phyllo cups. Combine berries and top each cup with 1/4 cup of berries.

CHOCOLATE-NUT PHYLLO CUPS

Steps:

• In a small heavy saucepan stir together honey and cornstarch. Add half and half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes . Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes longer. Move to a small bowl. Cover surface with clear plastic wrap. Chill.
• In a bowl combine ground walnuts and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.
• Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward.
• Bake in a 350*F. oven for 10-15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20-30 minutes.)
• To serve:
• In a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.)
• In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired.Sprinkle with cinnamon if desired. Serve immediately. Makes 12 servings.