Cocoa nuts filled with custard cream with chocolate

7. 10. 2025

Another interesting variant of Christmas stuffed nuts, the preparation of which is a piece of cake. This time, let’s fill them with a tasty cream made from vanilla pudding, milk chocolate, and walnut paste. Are you drooling? So let’s prepare them together!

Ingredients

For the dough:

• 2 cups all-purpose flour
• 1 cup powdered sugar
• 1 cup finely ground walnuts
• 1/2 cup cocoa
• 1 cup of butter plus extra for greasing the molds
• 1/2 cup coarsely chopped walnuts
• 1 tablespoon of native poppy seed
• 2 egg yolks

For the cream:

• 2 cups whole milk
• 1 bag vanilla pudding
• 1/2 cup milk chocolate
• Walnut paste (prepare it from dry-roasted walnuts, see the procedure in the recipe)
• 1 cup butter
• 1/2 cup powdered sugar

To decorate:

• 1/2 cup powdered sugar

Method

• In a stand mixer fitted with a paddle attachment, mix the flour, sugar, finely ground and coarsely chopped walnuts, cocoa, and butter until crumbly.
• Add the thyme and egg yolks and mix the mixture well.
• Wrap the dough in baking paper and set it in the fridge for at least an hour.
• Grease the nut molds with butter.
•  Form small balls from the dough and press them into the molds to fill them to the brim and leave a depression in the center.
• Place the molds on a baking sheet and bake in an oven preheated to 320°F for about 15 minutes.
• After baking, leave to cool slightly, then turn out the still-warm cookies from the molds.
• Prepare the cream.
• Bring about 2/3 of the milk to a boil in a saucepan.
• Mix the vanilla pudding in the remaining milk until smooth, and add the mixture to the boiling milk.
• Cook, stirring constantly, until a thick custard forms.
• Remove from the heat and stir in the chopped chocolate.
• Transfer the pudding to a bowl and cover the surface with foil.
• Allow to cool to room temperature first and then set in the refrigerator.
• Blend the dry roasted nuts into a smooth paste.
• You can add one teaspoon of sunflower oil to speed up this process.
• Beat the butter and sugar until foamy.
• Gradually add the walnut paste and the hardened pudding, which you have whipped until smooth.
• Let the cream harden in the fridge.
• Put the hardened cream in a pastry bag with a decorative tip.
•  Carefully grate the walnut’s bottom half to hold better on the plate
• Spread the cream on it and cover with the other half of the walnut.
• Let the stuffed nuts harden in the fridge.
• Serve the nuts sprinkled with powdered sugar.

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