Friday, August 12, 2011

Phyllo cups with chocolate mousse and fresh fruit

Phyllo cups are easy to make, yet very elegant. They become heavenly once you throw in some chocolate mousse. I mean, what isn't better with chocolate mousse? The fruit is almost optional with this recipe...

For the phyllo cups:
3 sheets phyllo dough
4 tbsp butter

For the mousse:
4 eggs, separated
1/2 cup sugar
1/4 cup (4tbsp) unsalted butter
1/4 cup water
1 tsp instant coffee
8 oz bittersweet chocolate

Preheat oven to 375. Grease every other cup in a muffin tin. Set aside.

Melt butter on stove. Remove from heat. Place one sheet of phyllo dough on a large cutting board, and cover remaining phyllo with plastic wrap and a damp cloth to prevent dough from drying. Brush phyllo with melted butter. Evenly sprinkle sugar and cinnamon over the entire sheet. Place a second sheet of phyllo on top of the first. Repeat buttering process and add cinnamon and sugar again. Add third piece of phyllo on top. Do not butter this one.

With a sharp knife, cut phyllo down the center and then into sixths by cutting lengthwise twice. Gently place stacks of phyllo dough into a lightly greased muffin tin. Repeat with remaining sections, for a total of six cups (or start over and make another six...there will be plenty of mousse for 12 cups).

Bake until phyllo is golden, about 8-10 minutes. Allow to cool completely and gently remove from tin.

While waiting for cups to cool, whisk egg yokes, sugar, butter, water, and coffee in a double boiler or large metal bowl until combined. Place bowl over a saucepan of simmering water, or turn on your double boiler. Whisk constantly until mixture thickens slightly - about 3-5 minutes (if using a thermometer, until 160 degrees). Add chocolate and continue to whisk until melted and smooth. Turn off heat.

In a large bowl, beat egg whites and remaining 1/4 cup sugar until soft peaks form. Fold 1/3 of the beaten eggs into the chocolate mixture. Fold in remaining mixture. Cover and chill until set, a minimum of three hours or overnight.

When ready to serve, fill phyllo cups with mousse and sprinkle fresh fruit on top. My favorite is raspberries, if I can wait long enough to put fruit on top...which has only happened once.

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