Phyllo Nests with Chocolate Mousse
Impress your friends with these crispy dessert cups filled with a cinnamon-spiced chocolate cream.
- 4 sheets thawed, frozen phyllo dough (see Cook's Tip)
- 1 tablespoon granulated sugar
- Butter-flavored nonstick cooking spray
- 1 package (2.8 ounces) European-style mousse mix, any flavor
- 2/3 cup cold fat-free (skim) milk
- 1/4 teaspoon Korintje Cinnamon
- 1 1/2 cups thawed, frozen light whipped topping
- Optional garnishes: chocolate dessert decorations, edible flowers, powdered sugar or unsweetened cocoa powder
Preheat oven to 375°F. Unroll phyllo. Place sugar in Flour/Sugar Shaker. Lay one sheet phyllo on flat work surface and spray with nonstick cooking spray. Sprinkle with some of the sugar. Repeat, stacking next two sheets of phyllo on first and using up all of the sugar. Lay fourth sheet on top and spray lightly with cooking spray. Using Professional Shears, cut phyllo stack into 4 strips and then crosswise into 3 strips, creating 12 squares of layered phyllo dough.
Place one square in each cup of Stoneware Muffin Pan, arranging slightly to fit cup. Bake 10-12 minutes or until lightly browned. Remove pan from oven and let cool 2 minutes on Stackable Cooling Rack. With tip of Utility Knife, carefully remove each phyllo nest; cool completely.
Prepare mousse mix with milk in Classic Batter Bowl according to package directions, adding Cinnamon to mix; fold in whipped topping. Refrigerate 1-2 hours. When ready to serve, fill Easy Accent® Decorator, fitted with closed star tip, with mousse mixture and pipe decoratively into each phyllo nest. Garnish with chocolate dessert decorations, edible flowers and a sprinkle of powdered sugar or cocoa powder, if desired.
- 12 nests
12 servings of 1 nest
Nutrients per serving:
Calories 80, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 12 g, Protein 2 g, Sodium 45 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch (1 carb)
Phyllo dough is an ingredient found in many Greek and Middle Eastern recipes. It is available in supermarkets in the frozen foods section. Before using, thaw phyllo dough according to package directions, about 12 hours in the refrigerator.
Keep phyllo sheets covered with plastic wrap while working on recipe. Otherwise, phyllo may dry out and crack, becoming unusable.
Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.