Total Calories: 346
Yield: 30 cups
In microwave-safe bowl, combine milk, sugar, and cornstarch. Cook on high power for 2 minutes, stir mixture, then cook for an additional 2 minutes. Add 3 tablespoons of the milk mixture to the egg yolk, stirring in one tablespoon at a time. Add egg mixture, chocolate chips, and hazelnut liqueur to milk mixture. Cook on high power for 1 minute, then stir. Add butter and vanilla and allow pudding to cool. Whip heavy cream with powdered sugar and almond extract. Add hazelnuts. Fill each phyllo cup with 1 tablespoon of the pudding mixture and top with 1 tablespoon of whipped cream. Sprinkle with chocolate.
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