Phyllo Cups with Chocolate Mousse and Fresh Fruit

Phyllo Cups with Chocolate Mousse and Fresh Fruit
Photo by Mark Thomas


  • 9 fresh phyllo pastry sheets or frozen (each about 17x13 inches)
  • 4 tablespoons unsalted butter
  • 4 large eggs
  • 10 tablespoons unsalted butter
  • 2 ripe pears
  • ¼ cup water
  • 1 teaspoon espresso powder
  • + 5 more ingredients
    • 1 1/2-pint basket fresh raspberries
    • ½ cup sugar
    • 8 tablespoons sugar
    • 8 ounces bittersweet (not unsweetened) or semisweet chocolate
    • 8 tablespoons chopped hazelnuts

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 tablespoon hazelnuts. ...

View full recipe at Epicurious


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