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!