Description
Delight in these luscious Chocolate Hazelnut Mascarpone Cups featuring a crisp chocolate cookie crust layered with a rich, creamy mascarpone and chocolate hazelnut filling. Perfectly chilled, these elegant dessert cups combine smooth textures and nutty, chocolate flavors for a decadent treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Cookie Crust:
- 12 chocolate creme sandwich cookies
- 2 tablespoons (30 g) unsalted butter, melted
Chocolate Hazelnut Mascarpone Cream:
- 8.8 ounces (250 g) mascarpone cheese, softened
- 2/3 cup (200 g) chocolate hazelnut spread
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream
Instructions
- Prepare the Cookie Crust: Add the chocolate creme sandwich cookies to a food processor and pulse until they are finely ground to create cookie crumbs.
- Mix with Butter: Transfer the cookie crumbs to a bowl and stir in the melted unsalted butter until the crumbs are evenly coated and hold together when pressed.
- Form the Base: Divide the crumb mixture evenly into 6 to 8 small glasses or jars, pressing down firmly to create a compact crust layer. Refrigerate to set while preparing the filling.
- Make the Mascarpone Cream: In a stand mixer or mixing bowl, beat the softened mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla extract together until smooth and fully combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form, ensuring a light and airy texture.
- Fold Cream into Mascarpone Mixture: Gently fold one-third of the whipped cream into the mascarpone mixture to loosen it, then repeat folding the remaining cream in portions until the mixture is fully incorporated and smooth.
- Assemble the Cups: Spoon or pipe the mascarpone and chocolate hazelnut cream evenly over the chilled cookie crust bases in each glass or jar.
- Chill to Set: Cover the dessert cups and refrigerate for at least 2 hours to allow the filling to set and flavors to meld.
- Serve: Serve the dessert chilled, optionally garnished with additional whipped cream, chocolate shavings, or toasted hazelnuts for extra texture and flavor.
Notes
- For a crunchier crust, you can toast the cookie crumbs lightly before mixing with butter.
- Use high-quality mascarpone and chocolate hazelnut spread for the best flavor.
- These cups can be made a day ahead, making them perfect for entertaining.
- Substitute whipped cream with coconut cream for a dairy-free alternative, but note this will alter the flavor and texture.
- Keep the dessert refrigerated and consume within 2 days for optimal freshness.
