Christmas holidays are just around the corner, and with them, Christmas dinner! This means it’s about time I started planning the menu and of course, its most important part – dessert! I’m thinking dessert in a cup this year for some reason. Probably because it looks super cute and is so easy to serve.
Since one of the all time favorites at our house was the triple chocolate mousse cake (so popular, that because it took me to lonfg to repeat it, my brother decide to make it himself once!), it seemed only logical that it came to my mind as one of the options. I of course had to make it a little more christmas-y and what better way to do it than with Speculas cookies and mini marshmallows?
Just simply follow the instructions for the triple chocolate mousse cake but devide the chocolate mixtures into small cups. Oh, and before you do that, prepare the crunchy hazelnut Speculas base – place about 100 grams of whole hazelnuts, 3 tablespoons of Sukrin (or a tablespoon less of regular sugar) and two tablespoons of butter in a food processor and give them a quick pulse, just enough to distribute the butter and leave a few larger pieces of hazelnuts. Spread them on a lined baking sheet and bake for 5 -7 minutes at 180 degrees Celsius. Let cool a little, then add 6 Speculas cookies and pulse in the food processor a little more. Distribute into the cups and top with chocolate layers. When done, top with some mini marshmallows and serve after slightly burning them with a torch. Mmmm!
This dessert includes everything that comes to my mind when I think about Christmas sweets. I can’t imagine Christmas kitchen (or better said bakery) without these 5 top things:
- Speculas cookies,
- mini marshmallows,
- candy canes and
- loooots of kitchy decorations!
How about you, which ingredients are a must in your Christmas kitchen?
Will you be making my Christmas dessert in a cup? Share it with me on Instagram by tagging it with #Ursalicious!