Chocolate Nut Phyllo Cups

Description

A delectable dessert from bh&g. This is a greek dessert, but using mexican chocolate makes it fusion.

Ingredients

• Honey
• Cornstarch
• Half-and-half
• Egg Yolks
• Ground Walnuts
• Granulated Sugar
• Phyllo Dough
• Butter
• Mexican Chocolate
• Powdered Sugar
• Vanilla
• Hot Water
• Cocoa Powder
• Whipping Cream
• Semisweet Chocolate
• Cinnamon

Instructions

1. In a small heavy saucepan stir together honey and cornstarch
2. Add half and half or light cream
3. Cook and stir over medium heat until mixture is thickened and bubbly
4. Cook and stir for 2 more minutes
5. Remove from heat
6. Gradually stir some of the hot mixture into the egg yolks
7. Return all to saucepan
8. Bring to a gentle boil
9. Reduce heat
10. Cook and stir for 2 minutes longer
11. Move to a small bowl
12. Cover surface with clear plastic wrap
13. Chill
14. In a bowl combine ground walnuts and granulated sugar
15. Set aside
16. Unfold phyllo
17. Place one sheet of phyllo on work surface
18. Brush with some of the 3 tablespoons melted margarine or butter
19. Sprinkle evenly with one-third of the nut mixture
20. Repeat brushing, sprinkling, and layering 2 times
21. Cover with remaining sheet of phyllo
22. Brush top with melted margarine or butter
23. Trim edges
24. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares
25. Gently press phyllo squares into twelve greased 2-1 / 2-inch muffin cups, allowing edges to extend upward
26. Bake in a 350f
27. Oven for 10-15 minutes or until golden
28. Cool completely on a wire rack
29. Carefully remove cups from pan
30. To serve:
31. In a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, remove from heat
32. Stir in the powdered sugar and the first 1 / 2 teaspoon vanilla
33. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency
34. Lightly drizzle melted chocolate on dessert plates
35. Sift cocoa powder over chocolate
36. In a small, chilled mixing bowl, beat the whipping cream and remaining 1 / 2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form
37. Fold in chilled egg yolk mixture
38. Spoon cream into each phyllo cup
39. Top each with grated chocolate, if desired
40. Sprinkle with cinnamon if desired
41. Serve immediately
42. Makes 12 servings