Chocolate Mousse Phyllo Cups
4
Points®
Temps total: 30 min • Préparation: 20 min • Cuisson: 10 min • Portions: 12 • Difficulté: Facile
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.
Ingrédients
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)
Blueberries
1 cup(s)
Strawberries
1 cup(s), chopped
Vanilla extract
1 tsp(s)
Blackberries
1 cup(s)
Instructions
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.
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