Preheat the oven to 375 degrees F.
Lay 1 phyllo sheet on a work surface. Brush the
phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the
muffin pan to a
cooling rack and cool completely.
Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small
saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric
mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.
Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the
white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or
garnish with
edible flowers, and serve.
Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate
mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By rowdygirls02
on October 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
the recipe was easy and very detailed. The ending result was worth the work.
Read all 1 reviews