Chocolate Nut Phyllo Cups Recipe

Indulge in these exquisite Chocolate Nut Phyllo Cups – a delightful fusion of Greek and Mexican flavors! Crispy phyllo cups are filled with a creamy, dreamy custard infused with Mexican chocolate, and topped with crunchy walnuts and a touch of cinnamon. This bh&g-inspired dessert is perfect for impressing guests or treating yourself to a truly unique culinary experience.

Prep Time 30 mins
Cook Time 55 mins
Calories 229.3 kcal
Protein 5g
Rating 5.0 (1 Reviews)
Chocolate Nut Phyllo Cups 49

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Nut Phyllo Cups

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How to Make Chocolate Nut Phyllo Cups

  1. In a small heavy saucepan, whisk together 1/4 cup honey and 2 tablespoons cornstarch.
  2. Add 1 cup half-and-half or light cream.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
  4. Continue to cook and stir for 2 more minutes.
  5. Remove from heat.
  6. In a separate bowl, whisk 2 large egg yolks.
  7. Gradually whisk some of the hot cream mixture into the egg yolks to temper them.
  8. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
  9. Bring to a gentle simmer, stirring constantly.
  10. Reduce heat to low and cook for 2 more minutes, stirring continuously.
  11. 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.
  12. In a medium bowl, combine 1 cup ground walnuts and 1/2 cup granulated sugar. Set aside.
  13. Unfold the phyllo dough. Lay one sheet on your work surface.
  14. Brush with 1 teaspoon melted butter or margarine.
  15. Sprinkle evenly with 1/3 of the nut mixture.
  16. Repeat layers and brushing with two more phyllo sheets and nut mixture.
  17. Top with a final phyllo sheet and brush with 1 teaspoon melted butter or margarine.
  18. Trim the edges of the phyllo stack.
  19. Cut the stack crosswise into fourths, then lengthwise into thirds, to create twelve 4-inch squares.
  20. Gently press each square into a greased 2 1/2-inch muffin cup, allowing the edges to extend upward.
  21. Bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until golden brown.
  22. Cool completely on a wire rack before carefully removing from the muffin cups.
  23. 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.
  24. Stir in 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.
  25. Add hot water, 1 teaspoon at a time, until you reach a drizzling consistency.
  26. To serve, lightly drizzle melted chocolate onto dessert plates.
  27. Sift cocoa powder lightly over the chocolate.
  28. 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.
  29. Gently fold in the chilled custard.
  30. Spoon the cream mixture into each phyllo cup.
  31. Top with grated chocolate and a sprinkle of cinnamon, if desired.
  32. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

59g

Fat

35g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas Mexican Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Greek European Dinner Party Holiday Event Chocolate Dietary Low Sodium Low In Something