From the archives: There’s been quite a stir over these little gems in the past few days, so we’ve updated the post images and recipe. Enjoy!
I think I’ve died and gone to heaven this time folks. I can’t even begin to do justice to the flavors and textures in this sweet dish. The first thing you are greeted with the crisp Phyllo shell, then there is an explosion of espresso and chocolate so strong and rich that it nearly assaults the senses. This is followed by the chewy caramel, which finishes on the tongue with flavors reminiscent of a caramel cappuccino. And all in a bite-sized treat.
The fabulous thing about it is that I came up with the recipe all by my little self! I’ve wanted to revisit chocolate since I made these little fillo cups in January of this year. Even then I had already decided to go for a bit of mocha flavor, and I’m so very glad I did! Decadent just isn’t a strong enough word for this, and I’m in chocolate-coffee heaven, and will be until all of these little morsels have been eaten. (Which I’m sure won’t take very long.)
These tartelettes are a perfect holiday confection. They travel well (the filo cups come in a convenient plastic carton that can be used to carry them), hold their texture for several days, and are actually better the second day. As a matter of fact, I recommend making them a day before you plan to eat them.
Enough of my blathering, on to the good stuff! You can substitute Salted Microwave Caramel for the caramel pieces. simply make a batch and add about 1/2 teaspoon to the phyllo cups, then chill before adding the chocolate.
For the Shells and Caramel
For Mocha Ganache:
Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 62mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 2g
What I would have done differently had I thought of it at the time:
You can substitute Salted Microwave Caramel for the caramel pieces. simply make a batch and add about 1/2 teaspoon to the phyllo cups, then chill before adding the chocolate.
I don’t really think there is a way to make this recipe any better than it is. The caramel was a bit of a mistake, but it turns out that by allowing it to foam, the inside of the cups is coated in sugar, and therefore do not lose any of their crispy texture while the chocolate sets. In the end it was the perfect mistake, and I’ll repeat it the next time I make these.
Links to other recipes like this:
- Dark Chocolate Pecan Filled Mini Filo Cups, from CbsoP
- Banana Roasted Pecan & White Chocolate Mini Phyllo Shells, from Seattle Bon Vivant