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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
9 fresh phyllo pastry sheets or frozen, thawed (each about 17x13 inches), stacked and halved crosswise, forming eighteen 8 1/2x13-inch rectangles
10 tablespoons (1 1/4 sticks) unsalted butter, melted
8 tablespoons (about) sugar
8 tablespoons (about) finely chopped toasted hazelnuts
Chocolate Mousse
4 large eggs, separated
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
1 teaspoon instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2-pint basket fresh raspberries
2 ripe pears, peeled, diced
print a shopping list for this recipe view wine pairings
For phyllo cups:
Preheat oven to 375. Generously butter every other cup in 12-cup muffin pan. 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°F, 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.
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PHYLLO CUPS WITH CHOCOLATE MOUSSE AND FRESH FRUIT
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
9 fresh phyllo pastry sheets or frozen, thawed (each about 17x13 inches), stacked and halved crosswise, forming eighteen 8 1/2x13-inch rectangles
10 tablespoons (1 1/4 sticks) unsalted butter, melted
8 tablespoons (about) sugar
8 tablespoons (about) finely chopped toasted hazelnuts
Chocolate Mousse
4 large eggs, separated
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
1 teaspoon instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2-pint basket fresh raspberries
2 ripe pears, peeled, diced
print a shopping list for this recipe view wine pairings
For phyllo cups:
Preheat oven to 375. Generously butter every other cup in 12-cup muffin pan. 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°F, 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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