Phyllo Cups with Chocolate Mousse and Fresh Fruit

Name: Phyllo Cups with Chocolate Mousse and Fresh Fruit
Yield: 6 Servings
Ingredients: 9 fresh phyllo pastry sheets or frozen, thawed (each about 17x13 inches), stacked and halved crosswise, forming eighteen 8 1/2x13-inch rectangles; 10 tablespoons (1 1/4 sticks) unsalted butter, melted; 8 tablespoons (about) sugar; 8 tablespoons (about) finely chopped toasted hazelnuts; 4 large eggs, separated; 1/2 cup sugar; 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces; 1/4 cup water; 1 teaspoon instant espresso powder; 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1 1/2-pint basket fresh raspberries; 2 ripe pears, peeled, diced

By Cafe Matou Chicago IL

August 31, 2002

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Recipe notes