I’m not a big dessert person. An occasional slice of pie, or a cookie here and there, and all of the cannoli’s that exist in the world, but otherwise, dessert just doesn’t do it for me. I’d rather end my meal with a giant plate of cheese. But, sometimes dessert is appropriate. M and I had friends over for dinner the other night (which included an intense game of Clue) and while I fully intended to share the entree I made with you, I neglected to take a picture of the final product. Whomp, whomp. But, I did capture dessert! The dessert is quite simple — whipped heavy cream mixed with a touch of coffee and cocoa powder, spooned into pre-made phyllo cups and topped with chopped peanut butter cups. It was easy to prep everything in advance and then just scoop it into the phyllo right before serving.
In a large bowl, combine one cup of heavy cream, one tablespoon of powdered sugar, and three teaspoons of vanilla. Whip until stiff peaks form.
Fold in 1/2 teaspoon of instant coffee grounds and 1 tablespoon of cocoa powder. (Place in the fridge, covered, if not serving immediately.)
Layout the phyllo cups and allow to defrost. They take about 10 minutes to thaw. Scoop the mousse into each cup.
Top with chopped peanut butter cups. You could also drizzle with melted chocolate, but that would assume your husband didn’t eat all of the chocolate chips!
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 3 teaspoons of vanilla
- 1/2 teaspoon instant coffee grounds
- 1 tablespoon cocoa powder
- 1 package individual phyllo cups
- Mini peanut butter cups, chopped
- Melted chocolate, optional
- In a large bowl, combine heavy cream, powdered sugar, and vanilla. Whip until stiff peaks form.
- Fold in instant coffee grounds and cocoa powder.
- Layout the phyllo cups and allow to defrost. Scoop the mousse into each cup.
- Top with chopped peanut butter cups. Drizzle with melted chocolate (optional).