PHYLLO CUPS WITH CHOCOLATE MOUSSE AND FRESH FRUIT

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PHYLLO CUPS WITH CHOCOLATE MOUSSE AND FRESH FRUIT

 

Phyllo cups

9 fresh phyllo pastry sheets or frozen, thawed (each about 17x13

inches), stacked and halved crosswise, forming eighteen 8 1/2x13-inch

rectangles

10 tablespoons (1 1/4 sticks) unsalted butter, melted

8 tablespoons (about) sugar

8 tablespoons (about) finely chopped toasted hazelnuts

 

Chocolate Mousse

4 large eggs, separated

1/2 cup sugar

1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces

1/4 cup water

1 teaspoon instant espresso powder

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

 

1 1/2-pint basket fresh raspberries

2 ripe pears, peeled, diced

 

For phyllo cups:

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. 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°F, 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.

 

Makes 6 servings.