Chocolate Nut Phyllo Cups
Delight your taste buds with these elegant and easy-to-make Chocolate Nut Phyllo Cups, a perfect blend of crisp, buttery layers and rich, velvety chocolate indulgence. This recipe combines golden, flaky phyllo dough with a luscious chocolate ganache filling, topped with sugared mixed nuts for an irresistible crunch. Ready in just 20 minutes of prep time, these bite-sized treats are ideal for dinner parties, special celebrations, or an impressive afternoon snack. Finished with a dusting of powdered sugar and optional fresh mint garnish, these phyllo cups are as visually stunning as they are delicious. Whether you're searching for a quick dessert or a sophisticated sweet bite, this recipe delivers on flavor, texture, and presentation.
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Recipe Information
Ingredients
- 8 sheets phyllo dough sheets
- 4 tablespoons unsalted butter, melted
- 1.5 cups semisweet chocolate chips
- 0.5 cups heavy cream
- 0.75 cups chopped mixed nuts (e.g., almonds, pistachios, walnuts)
- 1 tablespoons granulated sugar
- 1 teaspoons vanilla extract
- 1 tablespoons powdered sugar
- 4 pieces fresh mint leaves (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with butter or nonstick cooking spray.
Lay out one sheet of phyllo dough on a clean workspace and brush it with melted butter. Place another sheet of phyllo on top and repeat the process until all 8 sheets are stacked, each brushed with butter.
Using a sharp knife or pizza cutter, cut the stacked phyllo sheets into 12 equal squares.
Gently press each square into the prepared muffin tin cups, letting the edges crinkle slightly for a decorative effect.
Bake the phyllo cups in the oven for 8–10 minutes, or until golden and crisp. Remove from the oven and allow to cool completely in the tin.
While the phyllo cups cool, prepare the chocolate filling. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove the heavy cream from the heat and pour it over the semisweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
Stir in the vanilla extract and let the chocolate mixture cool slightly.
In a separate bowl, mix the chopped nuts with the granulated sugar.
Once the phyllo cups are completely cool, spoon the chocolate mixture into each cup, filling about three-quarters full.
Sprinkle the sugared nuts on top of the chocolate filling.
Let the filled cups set at room temperature for about 20–30 minutes, or refrigerate for a firmer texture.
Before serving, dust the cups with powdered sugar and garnish with fresh mint leaves if desired.
Nutrition Facts
Calories |
3553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 117.7 g | 588% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 216.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1898 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
