Chocolate Nut Phyllo Cups


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

Steps


In a small heavy saucepan stir together honey and cornstarch.
Add half and half or light cream.
Cook and stir over medium heat until mixture is thickened and bubbly.
Cook and stir for 2 more minutes.
Remove from heat.
Gradually stir some of the hot mixture into the egg yolks.
Return all to saucepan.
Bring to a gentle boil.
Reduce heat.
Cook and stir for 2 minutes longer.
Move to a small bowl.
Cover surface with clear plastic wrap.
Chill.
In a bowl combine ground walnuts and granulated sugar.
Set aside.
Unfold phyllo.
Place one sheet of phyllo on work surface.
Brush with some of the 3 tablespoons melted margarine or butter.
Sprinkle evenly with one-third of the nut mixture.
Repeat brushing , sprinkling , and layering 2 times.
Cover with remaining sheet of phyllo.
Brush top with melted margarine or butter.
Trim edges.
Cut phyllo stack crosswise in fourths , and then lengthwise in thirds , to form twelve 4-inch squares.
Gently press phyllo squares into twelve gre.

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