1. Preheat the oven to 350°F.

2. Cut the chocolate into pieces (or use chocolate chips).

3. Heat the cream until it boils. Pour over the chocolate and mix gently. Let cool to room temperature.

4. On a work surface, lay a sheet of phyllo dough flat. Brush with butter on the entire surface.

5. Place a second sheet on top, making sure to align the edges.

6. Repeat this operation until three sheets are stacked.

7. Cut the sheets into squares; mold each square into the rounds of a muffin tin.

8. Bake for 6 minutes.

9. Remove from the oven and let cool.

10. In a bowl, mix the almonds, pecans, and lemon zest.

11. Fill each tulip with chocolate ganache. Top with the nut mixture and serve.