Chocolate-Peppermint Tuxedo Cups

Ingredients

  • 1 cup (250 mL) white chocolate morsels
  • 1 tsp (5 mL) vegetable oil
  • 1 pkg (1.9 oz/54 g) frozen mini phyllo shells (15 shells), thawed
  • 4 oz (125 g) reduced-fat cream cheese (Neufchâtel)
  • 1/3 cup (75 mL) powdered sugar
  • 1/2 tsp (2 mL) peppermint extract
  • 1 cup (250 mL) semi-sweet chocolate morsels
  • 1/2 cup (125 mL) thawed frozen whipped topping
  • 3   peppermint hard candies, unwrapped

Directions

  1. Line Medium Sheet Pan with waxed paper. Microwave white chocolate morsels and oil in (2-cup/500 mL) Prep Bowl, uncovered, on HIGH 45-60 seconds or until mostly melted, stirring once halfway through.  

  2. Using Sauté Tongs, dip phyllo shells into melted chocolate, bottom-side down, making sure sides are evenly covered. Place shells upside down on pan; freeze 10 minutes. 

  3. Meanwhile, in Small Batter Bowl, microwave cream cheese, uncovered, on HIGH 15-30 seconds or until very soft; whisk until smooth. Whisk in powdered sugar and extract until smooth. 

  4. Microwave semi-sweet chocolate morsels in second prep bowl, uncovered, on HIGH 45-60 seconds or until mostly melted, stirring once halfway through. Stir chocolate into cream cheese mixture using Small Mix ‘N Scraper®. Stir in whipped topping until smooth. 

  5. Place peppermint candies in small resealable plastic bag and coarsely crush with flat side of Meat Tenderizer

  6. Scoop chocolate mixture into Easy Accent® Decorator fitted with open star tip. Remove phyllo shells from freezer; pipe filling evenly into shells. Sprinkle with peppermint candies. 

Yield:

  • 15  servings of 1 tuxedo cup 

Nutrients per serving:

 Calories 180, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 20 g, Fiber 1 g, Protein 2 g

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