Chocolate Mousse Phyllo Cups
These Chocolate Mousse Phyllo Cups can be whipped up in about 15 minutes! An easy and delicious dessert that your guests will love.
Equipment
- hand mixer
- Stove top pan
Ingredients
Chocolate Mousse
- 1 package phyllo cups 15 per package, Athens Phyllo Shells
- 1/4 cup semi-sweet chocolate chips
- 1/2 tsp pure vanilla extract
- 1/4 cup heavy whipping cream
Cream Cheese Topping
- 2 oz cream cheese
- 1 tbsp butter softened
- 1/2 cup powdered sugar
- 1/2 tsp pure vanilla extract
Garnish
- chocolate shavings
- fresh raspberries
Instructions
Chocolate Mousse
- In a small stove top pan, melt chocolate. Stir until smooth and set aside.
- Using a hand mixer, beat the heavy whipping cream until you get soft peaks. Pour in the melted chocolate, pure vanilla extract and beat until combined.
- Transfer the chocolate mousse to a pastry bag or a ziptop bag and snip off the corner. Pipe mousse into each phyllo cup and fill about 1/2 way full.
Cream Cheese Topping
- Using a hand mixer, beat the cream cheese and butter until smooth and creamy.
- Add powdered sugar and pure vanilla extract and beat until combined and smooth.
- Transfer to a piping bag fitted with a star tip or a ziptop bag and snip off the corner. Pipe cream cheese topping into each mousse cup.
Garnish
- Add some chocolate shavings and top with a small raspberry if desired.
- Refrigerate for 30 minutes before serving.
- Enjoy!
- Place leftovers in an airtight container and place in the refrigerator for up to 3 days.
