Eggnog & Christmas Brittle Petit Fours
- Prep Time: 20 minutes | Chill Time: 15 minutes
- Serving Amount: Makes 14
- Difficulty Level: Easy
To make the chocolate cups, melt the chocolate in a double boiler.
Place the cupcake cases into the muffin pan and then brush a layer of chocolate onto the cases to evenly cover. Refrigerate the chocolate cups until firm, about 10 min and then repeat this process 2 more times to make sure you get a nice strong cup.
Once completely chilled, gently remove the cups from the liners by carefully peeling back the paper. Place in the fridge until ready to use.
In a stand up mixer, whisk eggs, sugar, nutmeg, cinnamon and brandy until pale and fluffy (3-5 min). Once mixed add mascarpone and whip until thick and luxurious (it will go thin before it becomes thick. Stay with it and keep whisking, it will get there!). Gently fold in Koko Black christmas brittle and place in a piping bag fitted with a 2 cm star nozzle.
Remove cups from the fridge and pipe a swirl into each cup and top with Koko Black milk chocolate shavings. Enjoy!