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Mini Mocha Mousse in Flaky Phyllo Cups

December 28, 2011

Mocha Mousse in Phyllo Cups

Mini Mocha Mousse in Flaky Phyllo Cups

 Can you believe that in 4 more sleeps 2011 is over.  All gone.  Bye, bye.  Tootle ooo’.  That’s it.  I’m not sad to see it go but I’m not sure I’m completely ready for what lies ahead in 2012.  Either way, it’s happening, ready or not.  Have you been invited out to celebrate?  If not don’t worry you can stay home and put your PJ’s on and eat mini mocha mousse in flaky phyllo cups with me, if you want 🙂

Have you ever made you own phyllo cups?  Have you ever wondered how they are made?  Super easy.  All you need for the mini phyllo cups is phyllo pastry and butter.  Oh and a mini muffin tin.  That’s it.  I’m really not kidding here you only need three things to make these flaky little cups that will hold your dessert.

After you make your flaky phyllo cups and they have cooled you can fill them with this delicious mocha mousse!  Oh, you didn’t think we were just going to make phyllo cups did you?  Well, we could but they are so much better when they are filled with light chocolaty mousse.

Mini Mocha Mousse in Flaky Phyllo Cups


For the Phyllo Cups

6 sheets phyllo pastry

1/4 cup butter, melted

To Prepare the Cups

Lightly grease 24 mini muffin or tart tins; set aside.

Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Brush sheet lightly with butter. Top with second sheet; brush with butter. Top with third sheet; brush with butter. Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.

Press each square into prepared cup. Bake in centre of 400°F oven for about 5 minutes or until golden. Let cool in pan on rack. Repeat with remaining phyllo. (Cups can be frozen in single layer in airtight container for up to 1 month; recrisp in 350°F oven for 3 minutes.)

NOTE:  Watch very closely as they have a tendency to burn quickly!

For the Mocha Mousse


1 tablespoon unflavored gelatin
¼ cup cold water
½ cup (4 oz) semi-sweet chocolate, grated
1 teaspoon instant coffee
3 egg whites
½ cup granulated sugar
1 cup whipping cream

To Prepare

Prepare containers of mousse. You may use martini glasses, heart shaped mini pans, 2” ring molds for individual serving or phyllo cups. Set aside.

To make the mousse, bloom gelatin in cold water. Melt chocolate in double boiler, set aside. Add coffee into gelatin mixture then melt over a double boiler. Combine with the melted chocolate, set aside. In a separate bowl, whip cream and set aside. Whip egg whites with sugar until stiff peaks are form. Fold cream in to the egg whites. Lastly fold in the gelatin and chocolate mixture into the whipped egg whites and cream. Pour in to the prepare phyllo cups and let sit until gelatin is set. When set, decorate the cake with whipped cream and top with a berry.

Makes 24

Mocha Mousse in Phyllo Cups

Mini Mocha Mousse in Flaky Phyllo Cups

These little guys are hard to stop eating.  You’ll just want to keep popping them into your mouth until they are all gone.

From our kitchen to yours,
Sydney Jones

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