Phyllo Cups with White Chocolate Mousse Draft

Name: Phyllo Cups with White Chocolate Mousse
Cook time: 9 min
Total time: 1 h 9 min
Yield: 12 cups
Ingredients: 8 phyllo sheets; ½ cup butter, melted; 6 oz white chocolate (about 170 g); 1½ cups heavy cream; ½ cup chopped hazelnuts; ¼ cup Nutella; 1 package bittersweet chocolate, grated (1 bar)

Crisp phyllo cups with Nutella at the bottom and white chocolate hazelnut mousse on top, a small individual dessert.

Cook9 min
Rest1 hr
Total1 hr 9 min
Makes12 cups
KashrutDairy

What you need

Amount:12

Phyllo cups

8 phyllo sheets
½ cup butter, melted

Mousse and assembly

How I make it

Phyllo cups

Preheat the oven to 375°F (190°C).
Lay one phyllo sheet on the counter and brush with melted butter. Top with another sheet and brush again, until you have 4 layers.
Cut the stack into 6 pieces. Repeat with the remaining 4 sheets for 12 pieces in all.
Press each piece into a muffin cup so the edges stick up above the rim.
Bake for about 9 minutes, until golden. Cool on a rack.

Mousse and assembly

Heat the white chocolate with 1/4 cup of the cream until melted. Cool to lukewarm and stir in the hazelnuts.
Whip the rest of the cream and gently fold it into the chocolate in two additions.
Chill for about 1 hour.
Spoon 2 teaspoons of Nutella into each phyllo cup and top with the mousse.
Garnish with grated bittersweet chocolate.

Source: ChefEf (chefef.com)