Can I have your attention, please??
Ladies and gentlemen, I’m proud to announce that I’ve discovered the recipe for chocolate perfection.
No. Really.
Silky, smooth, velvety perfection.
I am in love!
It’s safe to say that I will now be turning to Mascarpone for all my mousse-esque needs.
I was also happily surprised at how easy the phyllo cups were to make! Seriously, even if you are a beginner in the kitchen, don’t be dissuaded from giving this a try. I had them in the oven in mere minutes!
Now, with a hubby like mine, there’s no problem in making a whole batch of these for just the two of us, BUT, that being said, I cannot wait to serve these at a dinner party! Super easy, super yummy, and super elegant!
Could it get any better??
Chocolate Mascarpone Phyllo Cups
(Serves 12)
Ingredients:
- 8 sheets whole wheat phyllo dough
- A few tablespoons virgin coconut oil, melted
- 1 to 2 T date sugar
- 2 cups Mascarpone cheese
- 2 tsp. pure vanilla extract
- 1/3 cup pure cocoa powder
- 1/3 cup raw honey
- 2 T raw cacao nibs (or dark chocolate chips, if you prefer), plus extra for sprinkling
Preheat the oven to 350 degrees F.
Lightly coat a muffin tin with coconut oil. Set aside.
Lay out one sheet of phyllo dough (keep the remaining phyllo covered to prevent it from drying out).
Using a pastry brush, lightly coat the phyllo with coconut oil; sprinkle with some of the date sugar.
Top with another sheet of phyllo. Lightly coat with coconut oil, and sprinkle with sugar.
Repeat layering with two more sheets of phyllo, the coconut oil, and sugar to form a stack.
Then, repeat the process with the remaining sheets of phyllo, coconut oil, and sugar for a second stack.
Cut each stack in half lengthwise. Then, cut crosswise into thirds. There should now be a total of twelve rectangles.
Gently press one rectangle into each prepared muffin cup, pleating the phyllo as necessary to form a cup.
Bake for about eight minutes, or until golden.
Cool the cups for five minutes in the pan.
Gently remove the cups from the pan and allow them to cool completely.
While the cups cool, place the Mascarpone, cocoa powder, vanilla, and honey in a medium bowl and beat with an electric mixer until well-combined.
Fold in the cacao nibs.
Lick the beaters thoroughly.
Fill each phyllo cup with some of the Mascarpone mixture. Sprinkle with extra cacao nibs and drizzle with honey, if desired.
Knock your guests out with your culinary expertise. 😉
This recipe was featured on Wednesday Extravaganza!
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