Chocolate Mousse Cream Cheese Phyllo Dessert Cups Recipes

CHOCOLATE MOUSSE PHYLLO CUPS

Steps:

• Heat oven to 350ºF.
• Lightly coat one sheet of phyllo dough with cooking spray. Lay second sheet of phyllo dough on first; coat with cooking spray. Lay third sheet of phyllo dough on second; coat with cooking spray. Cut into 12 squares.
• Fit squares into each of 12 muffin tins. Repeat with 3 more sheets of phyllo dough, fitting squares over existing squares in muffin tin so cups are formed.
• Bake until golden, about 25 minutes. Cool on rack.
• While cups are baking, combine cocoa, extract and syrup until smooth; fold in whipped topping. Divide among phyllo cups. Combine berries and top each cup with 1/4 cup of berries.

CHOCOLATE MOUSSE CREAM CHEESE PHYLLO DESSERT CUPS

Steps:

• Remove the shells from their package and set aside.
• To a microwave safe bowl, add the chocolate and microwave for 15 second increments, stirring until melted. Set aside to cool slightly.
• To a stand mixer or bowl using a hand mixer, whip the heavy cream until you get soft peaks. Add the melted chocolate and whip until the chocolate and cream are well mixed.
• Transfer the chocolate mousse to a ziptop bag or piping bag and snip the corner. Pipe the mousse into each of the shells to fill half way.
• Add the cream cheese frosting to a ziptop bag and snip off the corner. Top each cup with the frosting.

CHOCOLATE MOUSSE CUPS

Steps:

• Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
• Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
• Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

EASY CHOCOLATE MOUSSE

Steps:

• Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
• Fold in the whipped topping until blended. Refrigerate until chilled and serve.