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Chocolate Mousse Phyllo Cups with Raspberry Cremeux

Chocolate Mousse Phyllo Cups with Raspberry Cremeux

Looking for that perfect dessert to impress family and friends this festive season? Try this decadent chocolate mousse with phyllo pastry cups.

Also try: Valentine’s Chocolate Stout Doughnuts with Chocolate Glaze Recipe

Serves:  1

Preparation time:  15 min

Chocolate Mousse

Ingredients for Chocolate Mousse:

  • 50 g water
  • 20g glucose syrup or honey
  • 40g Lindt Swiss Classic Dark Chocolate
  • 40g Lindt Swiss Classic Milk Chocolate
  • 80g cream

Directions for Chocolate Mousse:

  • In a saucepan, bring the water and syrup to the boil. Then add the chocolate pieces.
  • Stir until well dissolved and a smooth, shiny ganache has formed.
  • Whip the cream to form soft peaks and temper in 1/3 of the cream to your chocolate mixture.
  • Then fold in the remainder of the cream, mix until smooth and of even colour.
  • Pour into your dish and allow to set for 1 hour in the fridge.

Raspberry Cremeux

Ingredients for Raspberry Cremeux:

  • 240g raspberry puree
  • 100g eggs
  • 5g corn-starch
  • 40g sugar
  • 30g Blancor Couverture 36%

Directions for the Raspberry Cremeux:

  • Make a paste with the eggs, cornstarch and sugar.
  • Bring the raspberry puree to a boil and temper in the egg mix – cook out the cornstarch (this takes about 2minutes).
  • Lastly, add the chocolate and allow melting.

Also try: Baked Ricotta Cheesecake

Final Assembling

Ingredients for Assembly: 

  • Chocolate Mousse
  • Raspberry Cremeux
  • MediDeli Phyllo Pastry
  • Butter
  • Castor Sugar
  • Spray and Cook

Directions for final Assembly:

  • Cut the Mediterranean Delicacies Phyllo sheet into desired sizes.
  • Spray and cook the ramekins well.
  • Butter the first sheet of Phyllo Pastry, placing another one on top of it.
  • Continue the above process until all 5 sheets of Phyllo are buttered.
  • Place the buttered Phyllo into the ramekin and sprinkle with castor sugar.
  • Bake the Phyllo Pastry in a pre-heated over at 180°C for 8 minutes.
  • Remove Phyllo basket from the ramekin and bake for a further 5 minutes, until golden brown.  Allow to cool.
  • Brush the inside of the Phyllo Pastry basket with melted chocolate.
  • Pipe in the raspberry cremeux, followed by the chocolate mousse and decorate with chocolate shavings.

Also try: Triple Ginger and Stout Cake

Tips for Working with Phyllo Pastry

  • You will need to work quickly once you take the pastry out of its packaging.  A good idea is to prepare your ingredients and workstation beforehand so that everything is ready.
  • Open the packaging and unroll the sheets, immediately covering the dough with a clean, damp tea towel. This is needed to keep the dough moist. (Note:  keep the dough covered at all times when you are not working with it.
  • Layer the dough, one sheet at a time, painting on butter or even a cook spray on top of each sheet, using a soft-bristle brush to coat the sheet, before adding the next layer.
  • For savoury dishes you can add breadcrumbs on top of the butter in between each layer and for sweet dishes you can add sugar or cinnamon between the layers.

 Tip: Phyllo Pastry can be prepared in advance of creating the dish. Create your layers and bake at 180°C for 10 min or until your phyllo is golden brown.

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