Phyllo Cups With Chocolate Mousse And Fresh Fruit

Phyllo Cups With Chocolate Mousse And Fresh Fruit
Phyllo Cups With Chocolate Mousse And Fresh Fruit

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • PHYLLO CUPS:

  • 9

    fresh phyllo pastry sheets, 17" by 13" ea (or frozen phyllo sheets thawed)

  • 10

    tablespoons unsalted butter - (1 1/4 sticks) melted

  • 8

    tablespoons sugar - (about)

  • 8

    tablespoons finely-chopped toasted hazelnuts - (about)

  • CHOCOLATE MOUSSE:

  • 4

    large eggs separated

  • 1/2

    cup sugar

  • 1/4

    cup unsalted butter - (1/2 stick) cut 1/2" pieces

  • 1/4

    cup water

  • 1

    teaspoon instant espresso powder

  • 8

    ounces bittersweet or semisweet chocolate chopped (do not use unsweetened)

  • FRUIT:

  • 1 1/2

    pints fresh raspberries

  • 2

    ripe pears peeled, diced

Directions

For Phyllo Cups: Preheat oven to 375 degrees. Generously butter every other cup in 12-cup muffin pan. Stack phyllo sheets and halve crosswise, forming eighteen 8 1/2- by 13-inch rectangles. Place 1 phyllo rectangle on work surface; cover remaining phyllo with plastic wrap and damp cloth to prevent drying. Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks. Press each stack into 1 buttered muffin cup. Repeat procedure 2 more times, making 4 more phyllo cups (6 total). Bake phyllo cups until golden and crisp, about 10 minutes. Immediately lift phyllo cups from pan, twisting carefully to loosen; place on rack. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature.) For Mousse: Whisk egg yolks, 1/4 cup sugar, butter, 1/4 cup water, and espresso powder in large metal bowl to blend. Set bowl over saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160 degrees, about 3 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water. Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Remove chocolate from over water. Fold 1/3 of beaten whites into warm chocolate mixture to lighten. Fold in remaining whites. Cover and chill until set, at least 3 hours or overnight. Fill phyllo cups with mousse (reserve remaining mousse for another use). Top with raspberries and diced pears and serve. This recipe yields 6 servings.

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