Phyllo Cups With Chocolate Mousse And Fresh Fruit Recipe - Cooking Index
Phyllo Cups With Chocolate Mousse And Fresh Fruit Recipe - Cooking Index
| Phyllo Cups | ||
| 9 | Fresh phyllo pastry sheets, 17" by 13" ea | |
| = (or frozen phyllo sheets - thawed) | ||
| 10 tablespoons | 150ml | Unsalted butter - (1 1/4 sticks) - melted |
| 8 tablespoons | 120ml | Sugar - (about) |
| 8 tablespoons | 120ml | Finely-chopped toasted hazelnuts - (about) |
| Chocolate Mousse | ||
| 4 | Eggs - separated (large) | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 49g / 1.7oz | Unsalted butter - (1/2 stick) - cut 1/2" pieces |
| 1/4 cup | 59ml | Water |
| 1 teaspoon | 5ml | Instant espresso powder |
| 8 oz | 227g | Bittersweet or semisweet chocolate - chopped |
| = (do not use unsweetened) | ||
| Fruit | ||
| 1 1/2 | Fresh raspberries | |
| 2 | Ripe pears - peeled, diced |
For Phyllo Cups: Preheat oven to 375 degrees. Generously butter every other cup in 12-cup muffin pan.
Stack phyllo sheets and halve crosswise, forming eighteen 8 1/2- by 13-inch rectangles. 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. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks. Press each stack into 1 buttered muffin cup. Repeat procedure 2 more times, making 4 more phyllo cups (6 total).
Bake phyllo cups until golden and crisp, about 10 minutes. Immediately lift phyllo cups from pan, twisting carefully to loosen; place on rack. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
For Mousse: Whisk egg yolks, 1/4 cup sugar, butter, 1/4 cup water, and espresso powder in large metal bowl to blend. Set bowl over saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160 degrees, about 3 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Remove chocolate from over water. Fold 1/3 of beaten whites into warm chocolate mixture to lighten. Fold in remaining whites. Cover and chill until set, at least 3 hours or overnight.
Fill phyllo cups with mousse (reserve remaining mousse for another use). Top with raspberries and diced pears and serve.
This recipe yields 6 servings.
Source:
Bon Appetit, September 2002
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