EntertainingsliderTime OutUncategorized

We’re toasting 2021 with two of our favorite recipes which we’re sharing with
you here, as promised in “Entertaining: Holidays 2020-2021 Part 1”:
Nutella Mousse Chocolate Cups & Bailey´s Moka Frappuccino


by  Mary Canovas


Nutella Mousse Chocolate Cups


Spectacular, everybody´s favorite (Chocolate AND Nutella Mousse) and very easy make. You can prepare the chocolate cups beforehand and fill them up just before that special occasion with our delicious, quick and no-cook Nutella Mousse. The trick is how to make the chocolate cups.  You can also fill them with whatever you love – Whipped Cream, any kind of mousse, pudding, even ice cream. . .


  • 1 cup – 240 ml heavy cream or nata para montar
  • 1 tablespoon sugar
  • 1/2 cup Nutella or Nocilla
  • Dark or semi chocolate bars— amount depending on size of cups
  • Optional: To decorate, use cocoa powder, chocolate curls


  • Melt chocolate in a Bain Marie on the stove or in the microwave heating only in 15-second intervals and stirring until completely melted.
  • Coat inside of mini molds or regular paper cupcake liners with the melted chocolate. Allow to set completely.
  • Add a second coat and allow to set.
  • Beat 1 cup cold heavy cream with 1 tablespoon sugar until stiff peaks form.
  • Fold in 1/2 cup of Nutella gently with a spatula (do not beat) until mixed.
  • Place in the refrigerator until ready to use.
  • Fill a pastry bag with the Nutella mousse and fill chocolate cups.
  • To serve, sprinkle a little cocoa powder or chocolate curls on top.
  • These cups can be frozen but add the chocolate shaving curls and cocoa powder after defrosting.



  Bailey´s Moka Frappuccino Recipe


So you´re a fan of Starbuck´s Moka Frappuccino – ice cold, creamy coffee with just a hint of chocolate. Well, we just kicked it up notch with the addition of our favorite – Bailey´s Irish Cream Liqueur.  A match made in heaven. Almost too good to be true. It will definitely cheer you up with the refreshing taste of happy times past and even better future times to come.


  • 240 ml – 1 cup strong cold coffee – coffeepot or instant
  • 2 tablespoons sugar
  • 120 ml – 1/2 cup Bailey´s cream liqueur
  • 240 ml – 1 cup whole milk
  • 2 tablespoons chocolate syrup – and a little more to garnish
  • 1 and 1/2 cups crushed ice
  • Whipped cream


  • The coffee should be strong.
  • Put cold coffee, sugar, milk, syrup and Bailey’s in the blender.
  • Add ice cubes and beat only until all the ice is incorporated and is creamy. Do not overbeat.
  • Pour into a glass and cover with a generous amount of whipped cream.
  • Decorate with a few lines of chocolate syrup.
  • Serve immediately with a straw and teaspoon.





Featured image (Wreath) but not text, Angela Rose from Pixabay
New Year celebration (but not text)/S. Hermann & F. Richter from Pixabay