Recipe: Mini Phyllo Dessert Cup Fillings (using purchased mini phyllo cups) (makes 60)

MINI PHYLLO DESSERT CUP FILLINGS

60 mini phyllo cups

FOR THE WHITE CHOCOLATE MOUSSE FILLING:
3 oz white chocolate
1 1/2 cups heavy (whipping) cream, divided use
1 oz semisweet chocolate (for garnish)

FOR THE FROSTY LIME CUSTARD FILLING:
2/3 cup sugar
4 tsp cornstarch
2/3 cup heavy (whipping) cream
1 tsp lime zest
3 tbsp fresh lime juice
2 tbsp butter
1/2 cup sour cream
green food coloring
whipped cream

FOR THE CHOCOLATE TRUFFLE FILLING:
4 oz bittersweet chocolate, chopped
1 3/4 cups heavy (whipping) cream, divided use
2 tbsp frangelico or liqueur of choice
white chocolate, melted (for garnish)

TO MAKE THE WHITE CHOCOLATE MOUSSE FILLING:
Microwave white chocolate and 1/4 cup of the cream in large microwave safe bowl on high 2 minutes or until chocolate is almost melted. Stir until completely melted. Cool 20 minutes or until room temperature, stirring occasionally.

Beat remaining 1 1/4 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. Do not over beat. Fold 1/2 of the whipped cream into white chocolate mixture. Fold in remaining whipped cream until just blended. Refrigerate up to six hours.

Fill phyllo cups with mousse; place three cups on a plate for individual servings or on a serving plate. Finely grate semisweet chocolate over all.

TO MAKE THE FROSTY LIME CUSTARD FILLING:
Combine sugar and cornstarch in medium saucepan. Stir in whipping cream, lime zest, and lime juice. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, simmer for 1 minute, stirring constantly until thickened and smooth. Remove from heat.

Stir in butter, sour cream, and enough green food coloring to make the mixture pale green. Cool mixture to room temperature.

Spoon into phyllo shells. Cover and chill 2 to 24 hours. When ready to serve, spoon a small amount of whipped cream onto center of each cup.

TO MAKE THE CHOCOLATE TRUFFLE FILLING:
Microwave chocolate and 1/4 cup of the cream in large microwave safe bowl on high 2 minutes or until chocolate is almost melted. Stir until completely melted. Cool 20 minutes or until room temperature, stirring occasionally.

Beat remaining 1 1/2 cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. Do not over beat. Fold 1/2 of the whipped cream into white chocolate mixture. Fold in remaining whipped cream until just blended. Refrigerate up to six hours.

Spoon mixture into a decorating bag fitted with a large star tip (abut 1/2-inch opening). Pipe mixture into shells and drizzle with melted white chocolate.

Makes 60
Source: Better Homes and Gardens, B. Burtis and Bakers Chocolate