Chocolate mousse phyllo cups

Total Time
30 min
20 min
10 min
Topped with vibrantly colored fresh berries, these beautiful little mousse-filled pastries are the ideal dessert to serve dinner guests. Although phyllo dough can be a somewhat demanding to work with, using the store-bought frozen variety is much more convenient than making your own from scratch. Plus, the flaky pastry that results will be about the same. While the frozen dough makes easier work out of layering the individual sheets, be sure to thaw the dough completely. If you can, it’s ideal to thaw it overnight in the refrigerator, before unrolling it to prevent the sheets from sticking together. While working, keep the sheets under a damp towel to ensure they stay moist.


Phyllo dough

6 sheet(s), thawed if frozen

Cooking spray

4 spray(s)

Unsweetened cocoa powder

½ cup(s)

Vanilla extract

1 tsp

Chocolate syrup

½ cup(s)


1 cup(s)


1 cup(s)


1 cup(s), chopped

Light aerosol whipped cream

2 cup(s)


  1. Heat oven to 350°F.
  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.