Whisk in 1/2 cup heavy cream. Cook over medium heat, stirring constantly, until mixture coats back of spoon and starts to bubble around the edges, about 5 minutes. Remove from heat; whisk in melted chocolate and vanilla. Chill until cool. In a large mixing bowl, beat remaining heavy cream until stiff peaks form.
1. Start by making the chocolate pudding by opening the package and pouring the mix in a bowl, add the milk and stir with a whisk until getting a smooth but firm chocolate pudding consistency. Pour the pudding on a plastic or pastry bag for easy filling the cups with the chocolate pudding. Place mini shells on a tray.
How do you make chocolate mousse cream cheese phyllo?
Melt the chocolate in the microwave in a microwave-safe bowl and allow to cool. Whip the heavy cream until stiff, then mix in the chocolate and transfer to a piping bag.
How to make chocolate mousse cups at home?
Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water).
How to make a phyllo Cup with cream cheese?
Ingredients. 1 2 boxes (15 cups in each) Phyllo cups. 2 8 oz cream cheese - room temperature. 3 1/2 cup sour cream. 4 3 tablespoons lemon juice. 5 1 tablespoon lemon zest. 6 1/2 teaspoon vanilla. 7 3/4 cup confectioners sugar. 8 1 1/2 cups strawberries - chopped. 9 1/2 cup chocolate chips.
How to make chocolate mousse with sour cream?
Remove from the heat and whisk in the melted chocolate; let cool. Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups.
Chocolate Mousse Cream Cheese Phyllo Dessert Cups
8oz Cream Cheese. 1/3 cup sugar. 1 tsp vanilla. 1 large lemon (zest and juice) DIRECTIONS: 1. Zest the lemon. 2. Put cream cheese, sugar, vanilla, and lemon zest into a bowl.
Use this simple guide in two ways: to find filling recipes in four recipe categories with matching flavored Mini Fillo Shells and to find filling recipes for a themed party. For example, if you’re planning a Christmas party, simply look to the spinach and tomato columns for a variety of recipes that are delicious in green and red shells.
Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's selection of American cuisine, Italian cooking, Mexican dishes, and many other tasty recipe styles!
Make the chocolate phyllo. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside. In a small bowl, stir the cocoa with the warm melted butter. Place a sheet of phyllo on the parchment-lined cookie sheet and spatter it, and then brush it, with the cocoa-butter mixture.
The box of phyllo dough said for best results to heat the empty shells in the oven for a few minutes to make them extra crispy. The recipe it self didn’t say to do that, so I skipped doing this and the shells were pretty crispy right out of the box. Peanut Butter Chocolate Mousse Cups; 1 pkg (1.9) frozen mini phyllo shells; 1/4 cup peanut butter
Chocolate mousse phyllo cups
Place chocolate chips in a large bowl. Add the hot custard mixture on top of the chocolate and stir until the chocolate is completely melted. Add a pinch of kosher salt and your Chambord. Let cool slightly. Now we fold in the cream we whipped up earlier. Make sure you gently fold the whipped cream in, making sure to not deflate the mixture.
Place all ingredients into the blender and blend until combined. Pour the mousse into a bowl, and chill overnight. Add a heaping tablespoon of the mousse into the Athens Phyllo mini cup shells. You can dust cocoa powder, and toasted coconut over the top, to serve. Mousse will last up to two days in the refrigerator.
Preparation. In a large mixing bowl add all the ingredients together and mix well. Let it chill in the refrigerator for at least four hours or over-night. Re-mix, and add a heaping tablespoon to each cup. Garnish with one chive about ½ to 1 inch long.
Combine the cooled chocolate and the next eight ingredients in a blender or food processor and blend until smooth. Refrigerate until chilled to firm it up (about 40 minutes). Place mousse into a pastry bag fitted with a large star tip and pipe the mousse into pre-made phyllo cups. Top with a fresh raspberry. Dust with powered sugar if desired.
Phyllo Cups: Layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil. To prepare cups for the chocolate mousse filling, sprinkle each layer with granulated sugar or confectioner's sugar after brushing with butter or oil. Cut squares with scissors from the phyllo for various muffin pan sizes.
Chocolate Mousse Pie with Phyllo Crust Recipe
Instructions. In the bottom of each phyllo cup, place a few pieces of banana (enough to cover the bottom). Top with about a tablespoon of chocolate pudding and then pipe REAL Dairy Whipped topping on top of the pudding. Serve immediately.
1. Baked Jalapeño Popper Phyllo Cups. Easy to make and even easier to eat, these cheesy Baked Jalapeño Popper Phyllo Cups are the ULTIMATE party appetizer. This jazzed up, bite-sized recipe is oh so addictive and you may want to bring a printout of the recipe with you just in case – everyone always asks for the recipe and they vanish FAST! 2.
Either cover and refrigerate for at least an hour before serving as a mousse or line a tuppaware with clingfilm, spoon in the mousse and freeze for approximately 3–4 hours to make a semifreddo. To make the phyllo cups: Preheat oven to 180°C and grease a muffin tray. Mix together the sugar and cinnamon.
In a small bowl, whip 1 cup of cream, vanilla and ⅛ cup of powdered sugar until stiff peaks form. Carefully fold the whipped cream into the chocolate mixture. Pour into the Oreo pie shell and chill for at least 6 hours. Top with additional whipped cream, chocolate shavings, or jimmies if desired.
Thaw phyllo, following thawing instructions on the package. Preheat oven to 350°F. In a bowl, mix the chocolate, halva, walnuts and salt together and set aside. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on a work surface and brush it with butter.
Easy Chocolate Mousse Recipe
Posted: (9 days ago) Chocolate Mousse and Cream Cheese Phyllo Dessert Cups Step by Step Melt the chocolate in the microwave in a microwave-safe bowl and allow to cool. Whip the heavy cream until stiff, then mix in the chocolate and transfer to a piping bag.
Keep phyllo covered until needed. – If phyllo dough tears, simply patch it back together and layer with another sheet. – For the easiest way to layer phyllo dough, place one sheet on a clean work surface and use cooking spray to lightly coat each sheet. – Use a pizza cutter to cut strips and squares of phyllo.
Cut into 6 squares with sharp knife. Lightly press each layered square into prepared muffin cup. Repeat with remaining phyllo sheets to fill remaining prepared muffin cups. 3. Bake 8 to 9 min. or until golden brown. Cool in pan 5 min. Transfer to wire rack; cool completely. Meanwhile, cut strawberries into roses.
Preheat oven to 350 F. Place frozen tart shells onto a baking sheet and bake for 5 minutes. In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with lime zest if desired.
Add the chocolate mixture to the whipping cream and fold in until completely combined. Fill each phyllo cup with about a tablespoon of mousse. Clean the mixing bowl and beat the remaining 1 cup of whipping cream with the remaining 1 teaspoon of sugar until soft peaks form. Place whipped cream into a piping bag and top each phyllo cup.
Chocolate Mousse Cups and Ubud Bali
Add one more piece of phyllo, butter and lightly dust with powdered sugar. Each dessert uses four stacks of three pieces of phyllo. Cool to room temperature. Bake at 375 degrees for 3 minutes. Remove to plate to cool. Place one bundle of phyllo on serving plate. Pipe mousse on top of phyllo. Add another layer of phyllo. Pipe mousse on top.
A quick, easy chocolate mousse that will please everyone. Great for potlucks and layered deserts! I recommend chilling for about half an hour to firm and give a nice chill, but this can be eaten right after making. Feel free to adjust the amount of chocolate you use. This is a great recipe if you need a chocolate layer for deserts.
I wanted you to know that I recently served your Salmon Mousse in Phyllo Cups for a luncheon that I hosted. It was a big hit with all the ladies, it was so delicious. Thank you so much for sharing your recipe, hope you are having a great week! Miz Helen. Reply Delete
Chocolate Fudge Mousse. 2 c. cold milk; 1/4 c. hot fudge ice cream topping; 1 pkg. (3.9 oz.) instant chocolate pudding mix; 8 oz. whipped topping (3 cups) Preparation: In a bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in fudge topping. Fold in whipped topping and spoon into dessert dishes. Chill until serving.
2 (4 oz) packages chocolate cups Garnish with chocolate shards or decorate chocolate Place white chocolate in medium heatproof bowl; set aside Combine cream, contents of tea bags and vanilla extract in a small saucepan over medium heat. Cooking just until mixture boils. Strain mixture over chocolate, whisking until chocolate is melted and smooth.
Chocolate Phyllo Cups Recipes
In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Step 3. In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time.
Elegant Radish and Ham Tea Sandwich. Raspberry Sparkle Tea Sandwich. Chocolate Waffles ~ Tea Infusion. Honey Roasted Chicken Tea Sandwiches. Mini Phyllo Cup Shell Recipe ~ Avocado Cream Cheese Tartlet. Mini Phyllo Cup Recipe ~ Blue Cheese Prosciutto Tartlets. Mini Bacon Egg and Cheese Quiches. Turkey Salad Puffs.
1. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 15 minutes or until completely cooled. 2. In large bowl, combine pudding mix and milk; beat 2 minutes with wire whisk. Pour into cooled baked shell. Refrigerate at least 1 hour or until set. Top with whipped topping before serving.
Key limes are a bit more tart than then regular limes and the fruit itself smells so good. Using key limes in sweet recipes balances out the sweetness. Making a creamy mousse filling with the key limes was a perfect way to use already made phyllo cups and to share the recipe for #SpringSweetsWeek!