Hazelnut Cups

Serves: 5
Total Calories: 346
Yield: 30 cups


1 cup milk
1/3 cup sugar
1 1/2 tablespoons cornstarch
1 egg yolk, beaten
1/2 cup milk chocolate chips
1 tablespoon hazelnut liqueur
1 tablespoon butter, room temperature
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/3-1/2 cup powdered sugar
1 teaspoon almond extract
1/4 cup grated roasted hazelnut
2 packages small phyllo cups
grated chocolate for garnish


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.

Nutritional Facts:

Serves: 5
Total Calories: 346
Calories from Fat: 173

This Hazelnut Cups recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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