Ingrédients pour Chocolate Nut Phyllo Cups
- 1/4 cup honey
- 2 tablespoons cornstarch
- Half And Half
- 2 large egg yolks
- 1 cup ground walnuts
- 1/2 cup granulated sugar
- Phyllo Dough
- Butter
- 1 ounce Mexican chocolate
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Hot water, to reach drizzling consistency
- Cocoa powder, for dusting
- 1 cup heavy whipping cream
- Semisweet Chocolate
- Cinnamon, for sprinkling (optional)
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Comment préparer Chocolate Nut Phyllo Cups
- In a small heavy saucepan, whisk together 1/4 cup honey and 2 tablespoons cornstarch.
- Add 1 cup half-and-half or light cream.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
- Continue to cook and stir for 2 more minutes.
- Remove from heat.
- In a separate bowl, whisk 2 large egg yolks.
- Gradually whisk some of the hot cream mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Bring to a gentle simmer, stirring constantly.
- Reduce heat to low and cook for 2 more minutes, stirring continuously.
- Transfer the custard to a small bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator.
- In a medium bowl, combine 1 cup ground walnuts and 1/2 cup granulated sugar. Set aside.
- Unfold the phyllo dough. Lay one sheet on your work surface.
- Brush with 1 teaspoon melted butter or margarine.
- Sprinkle evenly with 1/3 of the nut mixture.
- Repeat layers and brushing with two more phyllo sheets and nut mixture.
- Top with a final phyllo sheet and brush with 1 teaspoon melted butter or margarine.
- Trim the edges of the phyllo stack.
- Cut the stack crosswise into fourths, then lengthwise into thirds, to create twelve 4-inch squares.
- Gently press each square into a greased 2 1/2-inch muffin cup, allowing the edges to extend upward.
- Bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until golden brown.
- Cool completely on a wire rack before carefully removing from the muffin cups.
- For the chocolate drizzle: Melt 1 ounce Mexican chocolate and 1 tablespoon butter or margarine in a small saucepan over low heat, stirring until smooth. Remove from heat.
- Stir in 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.
- Add hot water, 1 teaspoon at a time, until you reach a drizzling consistency.
- To serve, lightly drizzle melted chocolate onto dessert plates.
- Sift cocoa powder lightly over the chocolate.
- In a chilled bowl, beat 1 cup heavy whipping cream and the remaining 1/2 teaspoon vanilla extract with an electric mixer until soft peaks form.
- Gently fold in the chilled custard.
- Spoon the cream mixture into each phyllo cup.
- Top with grated chocolate and a sprinkle of cinnamon, if desired.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
59g
Fat
35g
Carbs
7g
