- 12
- 45 mins
- 54 mins
Ingredients
- 8 frozen phyllo pastry sheets, thawed
- 1/2 cup unsalted butter, melted
- 6 ounces good-quality white chocolate, chopped
- 1-1/2 cups heavy whipping cream
- 1/2 cup hazelnuts, toasted, husked, and finely chopped
- 1/4 cup chocolate hazelnut spread
- 1 (3-ounce) bar bittersweet chocolate, grated, for garnish
- Edible flowers, for garnish
Preparation
Step 1
1. Preheat the oven to 375 degrees F.
2. Lay 1 phyllo sheet on a work surface.
3. Brush the phyllo with melted butter.
4. Top with another phyllo sheet.
5. Repeat with more butter and 2 more phyllo sheets. 6. Cut the stacked phyllo sheets into 6 (5-inch) squares.
7. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims.
8. Repeat with the remaining 4 phyllo sheets and melted butter.
9. Bake until the phyllo cups are golden brown, about 9 minutes.
10. Transfer the muffin pan to a cooling rack and cool completely.
11. Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth.
12. Pour into a large bowl and cool to barely lukewarm.
13. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1-1/4 cups cream in another large bowl to medium-firm peaks.
14. Fold the cream into the white chocolate mixture in 2 batches.
15. Cover and refrigerate until cold, about 1 hour.
16. Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using.
17. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly.
18. Arrange the mousse-filled phyllo cups on plates. 19. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.