Chocup® with eggnogg mousse and hazelnuts

Chocup® with eggnogg mousse and hazelnuts


Melania Pilloni of Ci metto lo Zucchero prepared a delicious eggnog and hazelnut mousse with our Chocup Medium®!

Ingredients for 4 people

  • 4 Chocup® Medium 60ml

  • 200g liquid cream for desserts

  • 75g Marsala wine

  • 50g Yolks

  • 50g Sugar

  • 40g Hazelnuts

  • 6g Jelly 

  • A few toasted hazelnuts to decorate the cups 




Place a bowl in the freezer.
Soak the jelly in cold water. 

Whisk the egg yolks with the sugar, add the Marsala and cook in a bain-marie for about ten minutes until the eggnog has thickened. 
Remove from the heat and add the squeezed gelatine, allowing it to dissolve well.

Place the cream in the cold bowl, cover with cling film and leave in the fridge for a couple of hours. 
Whip the cream well and slowly add it to the compound with a spatula, from the bottom upwards, so as not to disassemble the mixture. 

Then add the chopped walnuts and place the cream in a piping bag that has a smooth, round nozzle.

Fill the Chocup® Medium and decorate with toasted hazelnuts as you like. 
Store in the refrigerator until serving.

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