Happy Valentine’s Day! ❤️

I love indulging in a rich chocolate dessert on a day like this, so here’s one of my favorites! These Raspberry Chocolate Mousse Phyllo Cups are truly irresistible—crispy phyllo cups, two layers of decadent chocolate mousse, and a luscious raspberry mousse to top it off. What’s not to love?!

Oh, and the best part? These mousses are completely egg-free! Give them a try and let me know what you think.

Raspberry Mousse Recipe

Ingredients:

• 2 cups raspberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 pinch vanilla
• Fresh raspberries to serve

Method:

1. In a medium-sized pan over medium heat, cook the raspberries and granulated sugar until soft and liquid-like, about 7-10 minutes.
2. Turn off the heat and blend with an immersion blender. Strain through a sieve and set aside. Don’t forget to reserve 2 tablespoons of the raspberry mixture for drizzling over the finished phyllo cups.
3. In a medium bowl, whisk the heavy cream, powdered sugar, and vanilla until medium peaks form.
4. Slowly drizzle in the cooled raspberry syrup, gently folding the mixture to maintain its fluffiness. Set aside until ready to use.

Chocolate Mousse Recipe

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup Ghirardelli chocolate chips (75% cocoa)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Method:

Melt the chocolate in a heatproof bowl in the microwave, using 30-second intervals, stirring between each, until fully melted and smooth.

1. In another medium bowl, whip the heavy cream, powdered sugar, and vanilla until medium peaks form.
2. Fold the melted chocolate into the whipped cream mixture until well combined. Set aside until ready to use.

Phyllo Cups Recipe

Ingredients:

• 6  sheets of phyllo dough
• 1/2 stick melted butter
• Pastry brush
• 6-cup muffin tray
• Parchment paper

Method:

1. Preheat oven to 350°F (175°C). Lightly grease a muffin tray and set aside.
2. Take one sheet of phyllo dough, brush one side with melted butter, and gently crinkle it with your hands. Place it into a muffin cup, brushing with more butter. Repeat with the remaining phyllo sheets, layering them to create a sturdy cup.
3. Alternative method: Cut each phyllo sheet into 3-inch squares, layering 6 squares per muffin cup for a neater shape.
4. Bake in the middle rack for 12-15 minutes, or until golden brown.
5. Remove the muffin tray, carefully take out the phyllo cups, and place them upside down on parchment paper. Bake for an additional 3-5 minutes to ensure crispiness.

Assembling the Raspberry Chocolate Mousse Phyllo Cups

You’ll Need:

• Piping bags (or a spoon)
• Beginner tip: Use a Wilton pre-filled bag with a tip for easy piping.
• Advanced tip: Use a Wilton 2D piping tip for a more elegant swirl.

How to Assemble:

1. Fill a piping bag with chocolate mousse and another with raspberry mousse.
2. Pipe a generous tablespoon of chocolate mousse into each phyllo cup.
3. Pipe raspberry mousse on top in a beautiful swirl.
4. Drizzle with the reserved raspberry syrup and top with fresh raspberries.

Leftover mousse? Serve it in tall dessert glasses, layering the chocolate and raspberry mousses for a stunning presentation.

Enjoy & Happy Valentine’s Day!! 

Notes:

• If you want to use the already-made phyllo cups in the store that is fine. I suggest the Athens Phyllo brand.
• You can add any flavorings to your mousse, and I find almond is one of the best!
• The leftover mousse can be stored inside a sealed container for up to 3 days.
• Try out my creamy Nutella mousse recipe here 
• Try out my mini lemon meringue tarts here