Photo of Chocolate Mousse Phyllo Cups by WW

Chocolate Mousse Phyllo Cups

4 - 5
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Although phyllo dough can be demanding to work with—you need to keep it moist with lots of cooking spray—the flaky pastry that results is well-worth the effort.


Phyllo dough

6 sheet(s)

Cooking spray

4 spray(s)

Unsweetened cocoa powder

½ cup(s)

Chocolate syrup

½ cup(s)

Whipped topping light or fat free

2 cup(s)

Fresh blueberries

1 cup(s)


1 cup(s), chopped

Vanilla extract

1 tsp(s)

Fresh blackberries

1 cup(s)


  1. Heat oven to 350ºF.
  2. 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.
  3. 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.
  4. Bake until golden, about 5 to 10 minutes. Cool on rack.
  5. 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.