baking

Chocolate Phyllo Cups

Pam 2026
Chocolate Phyllo Cups

Ingredients

Ingredients

For the Phyllo Cups:

  • 8 sheets phyllo dough, thawed
  • ½ cup (113g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, for sweetness)

For the Chocolate Ganache:

  • 6 oz (170g) semi-sweet or dark chocolate, finely chopped
  • ½ cup (120ml) heavy cream
  • 1 tablespoon unsalted butter (optional, for extra shine)
  • 1 teaspoon vanilla extract

For Topping:

  • Fresh raspberries, strawberries, or blueberries
  • Powdered sugar, for dusting
  • Fresh mint leaves (optional)
  • Shaved chocolate (optional)

When you need a dessert that looks impressive but requires minimal effort, chocolate phyllo cups are the answer. Delicate, crispy phyllo pastry shells are baked to golden perfection, then filled with a rich, silky chocolate ganache and topped with fresh berries.

The contrast of textures—the shattering crispness of the phyllo against the smooth, velvety chocolate—is pure magic. Best of all, these elegant little cups come together in under 30 minutes with just a handful of ingredients. Perfect for dinner parties, holiday gatherings, or any time you want to serve something beautiful without spending hours in the kitchen.

Instructions

1

Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin with non-stick spray or butter.

2

Prepare the Phyllo

Lay one sheet of phyllo dough on a clean work surface. Keep the remaining sheets covered with a damp paper towel to prevent drying. Brush the sheet lightly with melted butter.

Sprinkle with a pinch of sugar if desired. Repeat with a second sheet, placing it directly on top of the first, and brush with butter. Cut the stacked sheets into 12 squares (about 3×3 inches).

3

Form the Cups

Gently press each square into a prepared muffin cup, pleating the edges to fit. The phyllo should form a cup shape. Repeat with remaining phyllo sheets, using 2 sheets per cup.

4

Bake

Bake for 8 to 10 minutes, until the phyllo cups are golden brown and crisp. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

5

Make the Ganache

Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles around the edges).

Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Add the butter and vanilla if using. Whisk gently until smooth and glossy. Let cool for 10 to 15 minutes until slightly thickened but still pourable.

6

Fill the Cups

Spoon or pipe the ganache into each cooled phyllo cup, filling almost to the top.

7

Top and Serve

Top each cup with a fresh berry. Dust with powdered sugar and garnish with mint leaves or shaved chocolate if desired. Serve immediately or refrigerate until ready to serve.

These Chocolate Phyllo Cups are an elegant, effortless dessert that’s sure to impress.

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