Easy Mexican Chocolate Mousse Cups

Easy Mexican Chocolate Mousse Cups


A creamy chocolate and caramel with a touch of cinnamon gets piped into fillo shells for a quick and simple dessert. 


Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Makes: 30 bite sized servings



30 Mini fillo shells
3/4 cup Robert Rothschild Farm Chocolate Caramel & Sea Salt Dessert Topping 
16 oz. Whipped topping
1 cup Cinnamon chips
2 tsp. Vegetable shortening




Fold Chocolate Caramel & Sea Salt Dessert Topping  into whipped topping and chill. Spoon the mousse into mini fillo shells. Microwave cinnamon chips and shortening for about 30 seconds, then stir well. If needed, add 10 seconds, stir. Repeat until completely smooth and melted. Drizzle cups with cinnamon drizzle and serve.