Chocolate Mousse Cups

• 8 mini phyllo cups
• 1/2 cup heavy cream
• 1/2 cup dark chocolate chips
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• Optional: Fresh berries for garnish

Steps

1. 1 Preheat oven to 350°F. Place phyllo cups on a baking sheet and bake for 2 minutes to crisp up.
2. 2 In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring until smooth.
3. 3 Whip heavy cream and powdered sugar together until soft peaks form.
4. 4 Gently fold melted chocolate into whipped cream until fully combined.
5. 5 Stir in vanilla extract for a hint of warmth.
6. 6 Spoon mousse into pre-baked phyllo cups.
7. 7 Refrigerate for at least 1 hour to set.
8. 8 Garnish with fresh berries before serving, if desired.

Nutrition

Tips

• For best results, use high-quality dark chocolate for a richer flavor.
• Whip the cream just until it holds soft peaks to avoid butter churning.
• Phyllo cups can be made ahead and stored in an airtight container.

Storage

Keep refrigerated in an airtight container for up to 2 days. Best served chilled.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for an extra indulgent treat.
• Serve with a drizzle of raspberry sauce for a fruity twist.

FAQ