Phyllo Cups with Chocolate Mousse and Fresh Fruit

Ingredients

  • 1 ½-pint basket fresh raspberries
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 teaspoon instant espresso powder
  • ¼ cup water
  • ¼ cup (½ stick) unsalted butter, cut into ½-inch pieces
  • ½ cup sugar
  • 4 large eggs, separated
  • + 4 more ingredients
    • 8 tablespoons (about) finely chopped toasted hazelnuts
    • 8 tablespoons (about) sugar
    • 10 tablespoons (1 ¼ sticks) unsalted butter, melted
    • 2 ripe pears, peeled, diced

1. For phyllo cups: Preheat oven to 375°F. 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 t...

View full recipe at SpringPad

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