Chocolate Hazelnut Mascarpone Cups Recipe
Delight in these luscious Chocolate Hazelnut Mascarpone Cups, featuring a crunchy chocolate cookie crust layered with a rich and creamy mascarpone and chocolate hazelnut spread filling. Perfectly chilled, these elegant desserts combine smooth textures and decadent flavors, making them ideal for special occasions or a luxurious treat at home.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Cookie Crust
- 12 chocolate creme sandwich cookies
- 2 tablespoons (30 grams) unsalted butter, melted
Chocolate Hazelnut Mascarpone Cream
- 8.8 ounces (250 grams) Mascarpone cheese, softened at room temperature
- 2/3 cup (200 grams) chocolate hazelnut spread
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) heavy cream
Instructions
- Prepare the Cookie Crust: Place the chocolate creme sandwich cookies into a food processor and pulse until they are finely ground into crumbs. Transfer these crumbs into a small mixing bowl and pour in the melted butter. Stir thoroughly to combine until all the crumbs are evenly coated with butter.
- Assemble the Crust Base: Divide the butter-coated cookie crumb mixture evenly among six to eight small glasses or dessert cups. Press the crumbs firmly down into the bottom of each glass using a spoon or a tart tamper to form a compact crust layer. Place the glasses in the refrigerator to chill while preparing the filling.
- Make the Chocolate Hazelnut Mascarpone Cream: In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and hand mixer, beat together the softened Mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and fully combined.
- Whip the Heavy Cream: In a separate bowl, use a whisk or electric mixer to beat the heavy cream until soft peaks form. The cream should be fluffy but still hold its shape when the whisk is lifted.
- Fold Cream into Mascarpone Mixture: Gently fold one-third of the whipped cream into the Mascarpone and chocolate hazelnut mixture to lighten it. Then carefully fold in the remaining whipped cream, ensuring the mixture is smooth and homogenous without deflating the whipped cream.
- Assemble the Dessert Cups: Spoon or pipe the prepared Chocolate Hazelnut Mascarpone Cream on top of the chilled cookie crust layer in each glass. Smooth the tops with a spatula or the back of a spoon for an even finish.
- Chill Before Serving: Cover the dessert cups with plastic wrap or lids and refrigerate for at least 2 hours or up to overnight to allow the flavors to meld and the filling to set properly.
- Serve: Once chilled, serve the Chocolate Hazelnut Mascarpone Cups cold, optionally garnished with chocolate shavings, chopped hazelnuts, or fresh berries according to preference.
Notes
- Ensure Mascarpone cheese is softened at room temperature for smooth blending.
- Pressing the cookie crust firmly ensures a solid base that holds the cream well.
- Do not overwhip the heavy cream to avoid it turning grainy or buttery.
- These cups can be prepared a day ahead, making them perfect for entertaining.
- For an extra touch, drizzle some additional chocolate hazelnut spread on top before serving.
