Chocolate mousse phyllo cups
6 sheet(s), thawed if frozen
Unsweetened cocoa powder
1 cup(s), chopped
Lite whipped topping
- Heat oven to 350°F.
- 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.
- 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.
- Bake until golden, about 5 to 10 minutes. Cool on rack.
- 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.