phyllo-cups-with-chocolate-mousse-and-fresh-fruit-107104.json

{
    "directions": [
        "Preheat oven to 375\u00b0F. Generously butter every other cup in 12-cup muffin pan. Place 1 phyllo rectangle on work surface; cover remaining phyllo with plastic wrap and damp cloth to prevent drying. Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks. Press each stack into 1 buttered muffin cup. Repeat procedure 2 more times, making 4 more phyllo cups (6 total).",
        "Bake phyllo cups until golden and crisp, about 10 minutes. Immediately lift phyllo cups from pan, twisting carefully to loosen; place on rack. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)",
        "Whisk egg yolks, 1/4 cup sugar, butter, 1/4 cup water, and espresso powder in large metal bowl to blend. Set bowl over saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160\u00b0F, about 3 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.",
        "Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy. Remove chocolate from over water. Fold 1/3 of beaten whites into warm chocolate mixture to lighten. Fold in remaining whites. Cover and chill until set, at least 3 hours or overnight.",
        "Fill phyllo cups with mousse (reserve remaining mousse for another use). Top with raspberries and diced pears and serve."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Coffee",
        "Milk/Cream",
        "Mixer",
        "Chocolate",
        "Dessert",
        "Bake",
        "Raspberry",
        "Pear",
        "Chill",
        "Hazelnut",
        "Phyllo/Puff Pastry Dough",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Phyllo Cups with Chocolate Mousse and Fresh Fruit",
    "url": "http://www.epicurious.com/recipes/food/views/phyllo-cups-with-chocolate-mousse-and-fresh-fruit-107104"
}