For the Nutella mini-gugl with strawberry sauce and eggnog, wash the fresh strawberries, remove the green and freeze the strawberries in a freezer bag.
Mix the Nutella, milk, flour and vanilla sugar in a bowl and preheat the oven to 180°C. Grease small mug molds and spread the batter in them.
Bake the mini-globes for about 25 minutes and while they are still warm, remove the strawberries from the freezer and finely puree them with a blender.
Arrange the gugels on a bed of coconut flakes, first spread some strawberry sauce, then 1 tablespoon eggnog on each. Finish with strawberry sauce. Serve the Nutella mini-goodies with strawberry sauce and eggnog.
Preparation Tip:
If children join you for the Nutella mini gnocchi with strawberry sauce and eggnog, you can replace the eggnog with chocolate sauce, for example.