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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325F, for phyllo cups. | 2. In a medium bowl, with an electric mixer at medium speed, beat the cream cheese ( or mascarpone cheese, if using), confectioner's sugar, cocoa powder, milk, vanilla or almond extract, and rum or Amaretto or brandy, with a rubber spatula, fold in the whipped topping. | 3. Refrigerate for 1 hour. | 4. Fill the phyllo cups with cocoa mixture; top with berries (if using) and sprinkle with chocolate shavings ot curls and slivered almond pieces. | 5. Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and pipe the mixture into the cups. | 6. Phyllo Cups: | 7. Layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil. | 8. To prepare cups for the chocolate mousse filling, sprinkle each layer with granulated sugar or confectioner's sugar after brushing with butter or oil. | 9. Cut squares with scissors from the phyllo for various muffin pan sizes. (3-1/2 inch squares for mini cups; 5-1/2 inch for standard cups; 8-inch squares for jumbo cups). | 10. Spray the muffin tins with vegetable spray. | 11. Press the layered phyllo squares gently but firmly against the bottoms and sides of the muffin cups. | 12. Bake the empty shells until they are crisp and golden about 7-10 minutes. | 13. Remove them from oven and let them cool completely before filling. | 14. The empty cups can also be frozen. Can be made and baked 2-3 days in advance and stored in airtight container. | 15. Avoid filling them until just before serving. Moist contents will cause the phyllo to become soggy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo dough	4	sheets		227.24	39.976	5.396	4.56
cream cheese	6	ounces		501.795	5.9535	12.0771	48.6486
confectioner ' sugar	1/3	cup		-	-	-	-
cocoa powder	2	tablespoons	unsweetened	24.624000000000002	6.2532	2.1168	1.4796
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
rum	2	tablespoons		-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
non dairy topping	1/2	cup	thawed frozen	-	-	-	-
berry	3/4	cup	mixed	234.528	51.7843	9.5827	0.2621
chocolate curl	1/4	cup	semisweet	-	-	-	-
almond			toasted slivered chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.