Phyllo Cups with Chocolate Mousse and Fresh Fruit

Name: Phyllo Cups with Chocolate Mousse and Fresh Fruit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 larges eggs, separated; 8 Tbsps (about) finely chopped toasted hazelnuts; 1 teaspoon instant espresso powder; 2 ripe pears, peeled, diced; 1 pints basket fresh raspberries; 227 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 118 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter, cut into 1/2-inch pieces; 59 milliliters water; 9 sheets fresh phyllo pastry sheets or frozen, thawed (each about 17x13 inches), stacked and halved crosswise, forming eighteen 8 1/2x13-inch rectangles

Phyllo Cups with Chocolate Mousse and Fresh Fruit is a gluten free side dish. One serving contains 532 calories, 9g of protein, and 33g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of pears, sugar, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 375°F. Generously butter every other cup in 12-cup muffin pan.

Ingredients you will need

Butter

Equipment you will use

Muffin Tray

Oven

Place 1 phyllo rectangle on work surface; cover remaining phyllo with plastic wrap and damp cloth to prevent drying.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts.

Ingredients you will need

Hazelnuts

Butter

Sugar

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).

Ingredients you will need

Mini Filo Shells

Hazelnuts

Butter

Sugar

Equipment you will use

Knife

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.)

Ingredients you will need

Mini Filo Shells

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Instant Espresso

Egg Yolk

Butter

Sugar

Water

Equipment you will use

Kitchen Thermometer

Sauce Pan

Whisk

Bowl

Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.

Ingredients you will need

Chocolate

Water

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Chocolate

Water

Fill phyllo cups with mousse (reserve remaining mousse for another use). Top with raspberries and diced pears and serve.

Ingredients you will need

Mini Filo Shells

Raspberries