Bon Appetit/September 2002

Phyllo Cups with Chocolate Mousse and Fresh Fruit
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Phyllo Cups: 6 fresh phyllo pastry sheets or frozen, thawed (each about 17x13 inches), stacked and halved crosswise, forming eighteen 8-1/2x13-inch rectangles 10 tablespoons (1-1/4 sticks) unsalted butter, melted 8 tablespoons (about) sugar
8 tablespoons (about) finely chopped toasted hazelnuts CHOCOLATE MOUSSE: 4 large eggs, separated 1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces 1/4 cup water 1 teaspoon instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 1/2-pint basket fresh raspberries 2 ripe pears, peeled, diced



1 FOR PHYLLO CUPS: Preheat oven to 375 F. Generously butter every other cup in 12-cup muffin pan. Place 1 phyllo rectangle on work surface; cover remaining phyllo with plastic wrap and damp cloth to prevent drying. Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks. Press each stack into 1 buttered muffin cup. Repeat procedure 2 more times, making 4 more phyllo cups (6 total).
2 Bake phyllo cups until golden and crisp, about 10 minutes. Immediately lift phyllo cups from pan, twisting carefully to loosen; place on rack. Cool completely.
3 FOR MOUSSE: Whisk egg yolks, 1/4 cup sugar, butter, 1/4 cup water, and espresso powder in large metal bowl to blend. Set bowl over saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160 F, about 3 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
4 Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Remove chocolate from over water. Fold 1/3 of beaten whites into warm chocolate mixture to lighten. Fold in remaining whites. Cover and chill until set, at least 3 hours or overnight.
5 Fill phyllo cups with mousse (reserve remaining mousse for another use). Top with raspberries and diced pears and serve.

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