Chocolate Mousse Phyllo Cups
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 6 sheet phyllo dough
- cooking spray
- 118.29 ml unsweetened cocoa
- 118.29 ml chocolate syrup
- 473.18 ml light whipped topping or 473.18 ml fat-free whipped topping
- 236.59 ml blueberries
- 236.59 ml strawberry, chopped
- 4.92 ml vanilla extract
- 236.59 ml blackberry
directions
- Heat oven to 350ºF.
- Lightly coat one sheet of phyllo dough with cooking spray. Lay second sheet of phyllo dough on first; coat with cooking spray. Lay third sheet of phyllo dough on second; coat with cooking spray. Cut into 12 squares.
- Fit squares into each of 12 muffin tins. Repeat with 3 more sheets of phyllo dough, fitting squares over existing squares in muffin tin so cups are formed.
- Bake until golden, about 25 minutes. Cool on rack.
- While cups are baking, combine cocoa, extract and syrup until smooth; fold in whipped topping. Divide among phyllo cups. Combine berries and top each cup with 1/4 cup of berries.
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RECIPE SUBMITTED BY
Naren-lee
Canada