• Place chocolate chips in a large microwave-safe bowl. Heat in 30-second increments until completely melted. Stir in peanut butter until well combined; set aside.

  • In a medium bowl, beat cream with an electric mixer until stiff peaks form.

  • Gently fold whipped cream into chocolate mixture. Transfer to a ziplock bag. Use immediately, or chill in refrigerator up to overnight and leave on counter for at least 1 hour before using.

  • When ready to serve, pipe filling into phyllo shells and sprinkle with chopped chocolate and peanut butter chips.


Tote Tip: Leave the phyllo cups in the box and then pipe the mousse from a ziplock bag right before serving.

Nutrition Facts

82 calories; 6 g total fat; 40 mg sodium. 7 g carbohydrates; 2 g protein;