Hi beauties! Today I made you something sweet and simple... for the sole reason that my mother has decided this is a good time to empty out the freezer. She found a roll of phyllo dough, and entrusted me with the task of finding something to make with it. That, and the fact that making like 4 batches of Swiss buttercream for the wedding has left me with literally 24 egg yolks. I KID YOU NOT. If you have things to do with egg yolks, please oh please let me know. Necessity is the mother of invention, and the necessity to make dessert with these two weird ingredients had me come up with this: light, crispy phyllo cups filled with rich dark chocolate custard. Yum!
This little dessert is super easy to make, but looks complicated and tastes amazing! Sometimes { a LOT of the time }, simpler things taste best. The phyllo shells just use frozen phyllo dough and melted butter, and the filling is simply dark chocolate chips, egg yolks, cream, and a little sugar. Simple goodness at its finest. These are perfect to celebrate the last day of school! Or just, you know, surviving another day at work. Happy eating!
{chocolate custard recipe from Nourished Kitchen}
- *for cups*
- 1 roll frozen phyllo dough, thawed in fridge for a few hours
- 6-8 tablespoon unsalted butter, melted
- *for the custard*
- 1½ cups heavy cream
- 3 egg yolks
- 3 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips { the darker, the better! }
- First, prepare the phyllo shells. Preheat the oven to 400F, and brush the cups of a muffin pan with some of the melted butter. Set aside.
- Lay out some wax paper or plastic wrap on a counter, and unroll the phyllo dough on top of it. Divide the layers into two even stacks { full-sized, just not as thick }.
- Start with one stack, and brush plenty of melted butter between every few layers. You don't have to do between every single sheet, just make sure it's soft and buttery without being overly greasy.
- Repeat the buttering process with the remaining stack of phyllo.
- Using kitchen shears or a large knife, cut each stack of dough into 6 even squares, and gently transfer into the buttered muffin pan. Press down lightly. Place a few pie weights { or dry beans } in the center of each cup to keep the inner surface flat.
- Bake in preheated oven for 10-15 minutes, until golden brown and crisp. Set aside.
- Now, prepare the custard. In a double-boiler, combine the cream, sugar, and vanilla. Turn heat onto medium-high, and whisk until cream is warm and sugar has dissolved.
- In a small bowl, whisk the yolks. Spoon in about half of the hot cream mixture a little at a time, whisking constantly to prevent scrambling.
- Add the egg mixture back into the rest of the cream, and return to heat.
- Add in the chocolate chips, and whisk to combine. Let the custard cook over medium-high heat in the double boiler until the mixture thickens to a runny pudding consistency { it will thicken as it cools }.
- Spoon prepared custard into your cooked phyllo cups, dividing it evenly.
- Top with whipped cream, powdered sugar, or berries, and either enjoy immediately or store in fridge for later use. Enjoy!
Katerina says
These cups have my name written all over them!