Ingredients

• 3  tablespoons honey
• 1  tablespoon cornstarch
• 1  cup half-and-half or light cream
• 2  beaten egg yolks
• 1  cup ground pecans
• 4  teaspoons granulated sugar
• 4  sheets frozen phyllo dough (17 x 12 inches), thawed according to package directions
• 3  tablespoons butter or margarine, melted
• 1  ounce semisweet chocolate, cut up
• 1  tablespoon butter or margarine
• 3/4  cup sifted powdered sugar
• 1/2  teaspoon vanilla
• 2  to 3 teaspoons hot water
•   Cocoa powder
• 1/2  cup whipping cream
• 1/2  teaspoon vanilla
•   Grated semisweet chocolate (optional)

Directions

1. In a small heavy saucepan stir together honey and cornstarch. Add half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Transfer to a small bowl. Cover surface with clear plastic wrap. Chill.

2. In a bowl combine ground pecans and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.

3. Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward.

4. Bake in a 350 degree F oven for 10 to 15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20 to 30 minutes.)

5. To serve, in a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.)

6. In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired. Serve immediately. Makes 12 servings.