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1
Preheat oven to 325F, for phyllo cups.
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2
In a medium bowl, with an electric mixer at medium speed, beat the cream cheese ( or mascarpone cheese, if using), confectioner's sugar, cocoa powder, milk, vanilla or almond extract, and rum or Amaretto or brandy, with a rubber spatula, fold in the whipped topping.
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3
Refrigerate for 1 hour.
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4
Fill the phyllo cups with cocoa mixture; top with berries (if using) and sprinkle with chocolate shavings ot curls and slivered almond pieces.
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5
Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and pipe the mixture into the cups.
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6
Phyllo Cups:
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7
Layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil.
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8
To prepare cups for the chocolate mousse filling, sprinkle each layer with granulated sugar or confectioner's sugar after brushing with butter or oil.
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9
Cut squares with scissors from the phyllo for various muffin pan sizes. (3-1/2 inch squares for mini cups; 5-1/2 inch for standard cups; 8-inch squares for jumbo cups).
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10
Spray the muffin tins with vegetable spray.
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11
Press the layered phyllo squares gently but firmly against the bottoms and sides of the muffin cups.
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12
Bake the empty shells until they are crisp and golden about 7-10 minutes.
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13
Remove them from oven and let them cool completely before filling.
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14
The empty cups can also be frozen. Can be made and baked 2-3 days in advance and stored in airtight container.
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15
Avoid filling them until just before serving. Moist contents will cause the phyllo to become soggy.
