Little chocolate cups

1 1/4 cup (8oz/200g) Genauva Dark or milk chocolate gems

Eggnog filling

1 cup (8oz/200g) butter at room temperature

½ vanilla pod

1/2 cup (4.4fl oz/125ml) cream

1/3 cup (3.2oz/80g) glucose

1 cup (5.3oz/150g) icing sugar

1/2 cup (3.2oz/80g) eggnog

Thing You’ll need

Little chocolate cups

Corks from wine bottles

Plastic foil

Rubber band

Parchment covered baking sheet

Snobinettes with eggnog filling

homemade eggnog

Homemade eggnog in chocolate cups


Little chocolate cups

  • Cover a wine cork with plastic foil and fix it with the rubber band
  • Melt and temper the chocolate
  • Dip the cork (about 1in/2.5cm deep) into the chocolate and put on the parchment
  • Set the tray into the fridge to harden
  • Remove the elastic band and carefully remove the cork
  • Put on some silicon gloves (this prevents finger prints on the chocolate)
  • Be sure that your hands are not to warm or your cup will melt

Eggnog filling

  • Mix the butter and add the icing sugar until smooth
  • Split the vanilla pod, remove the seeds and add them to the cream together with the empty pod (extra flavor)
  • Cook the cream with the glucose
  • Cool the cream
  • Mix the butter with the cream and add the eggnog
  • Take care that the mixture isn’t too thick, you need to pipe it
  • Fill the piping bag and pipe the mixture into the snobinettes (nozzle 8-9)
  • Let it cool
  • Decorate with a chocolate coffee bean

Comments, questions and tips

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