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Instead of tossing your eggshells, reuse them as a fancy bowl for Nutella mousse.
1/2 cup Nutella
2 1/2 ounces baking milk chocolate
1 1/2 tablespoon cream
1/4 cup mascarpone
6 egg shells
In a double boiler, melt the Nutella with the chocolate.
With a whisk, beat the cream and the mascarpone together.
Add the Nutella/melted chocolate mixture. Mix.
Put the mixture into a piping bag. Assemble in the empty egg shells. Sprinkle with chocolate shavings. Enjoy!