Why You’ll Love This Recipe
Chocolate Hazelnut Mascarpone Cups are the perfect no-bake dessert for anyone craving a rich, creamy treat with minimal effort. Featuring a buttery chocolate cookie crust topped with a luscious layer of chocolate hazelnut mascarpone cream, these cups offer a harmonious balance of crunch and smoothness. They’re elegant enough for dinner parties yet simple enough for a weeknight indulgence. Serve them chilled and enjoy the decadence of a dessert that tastes as impressive as it looks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
- Make the cookie crust:
- Place the chocolate creme sandwich cookies in a food processor and pulse until finely ground.
- Transfer to a small bowl, add the melted butter, and stir until evenly combined.
- Divide the mixture among six to eight small glasses, pressing down gently to form a base layer. Refrigerate while preparing the filling.
- Prepare the chocolate hazelnut mascarpone cream:
- In a stand mixer or large mixing bowl, beat together the mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whisk the heavy cream until soft peaks form.
- Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it. Then fold in the remaining whipped cream until fully incorporated.
- Assemble the dessert:
- Spoon or pipe the mascarpone cream over the chilled cookie crust in each glass.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Serve:
- Serve the cups cold. Optionally, top with extra whipped cream, chocolate shavings, crushed hazelnuts, or a drizzle of chocolate sauce.
Servings and Timing
- Servings: 6–8
- Prep time: 15 minutes
- Resting time: 2 hours
- Total time: 2 hours 15 minutes
Variations
- Nut-free option: Substitute the hazelnut spread with a chocolate spread that contains no nuts.
- Coffee twist: Add 1–2 teaspoons of espresso powder to the mascarpone mixture for a mocha flavor.
- Boozy version: Add a splash of hazelnut liqueur like Frangelico to the mascarpone mixture for an adult-friendly twist.
- Layered look: Alternate layers of cookie crumbs and mascarpone cream in the glass for a parfait-style presentation.
Storage/Reheating
Store the assembled cups covered in the refrigerator for up to 3 days. These are best served cold and do not require reheating. Avoid freezing, as the texture of the mascarpone cream may change.
FAQs
Can I make these ahead of time?
Yes, these cups are perfect for making ahead. Prepare and refrigerate them up to 24 hours before serving.
What type of chocolate hazelnut spread should I use?
Any smooth chocolate hazelnut spread like Nutella will work well in this recipe.
Can I use cream cheese instead of mascarpone?
You can substitute mascarpone with cream cheese, but expect a slightly tangier flavor and firmer texture.
How can I make this dessert lighter?
For a lighter version, use light mascarpone or swap some of the whipped cream with Greek yogurt.
Can I use a different cookie for the crust?
Yes, chocolate graham crackers, Oreos without filling, or digestive biscuits would all make great alternatives.
How do I prevent the cream from deflating?
Fold the whipped cream into the mascarpone mixture gently and gradually to keep the airy texture.
Can I pipe the cream instead of spooning it?
Absolutely! Piping the cream creates a neater, more elegant presentation.
What are good toppings for these cups?
Try toppings like whipped cream, toasted hazelnuts, chocolate curls, or berries for added flavor and decoration.
Can I double this recipe?
Yes, this recipe doubles easily—just ensure you have enough serving glasses and space in your fridge.
How do I soften mascarpone cheese quickly?
Leave it at room temperature for 30–60 minutes, or warm slightly over a double boiler while stirring until soft.
Conclusion
Chocolate Hazelnut Mascarpone Cups are a dreamy dessert that combines creamy indulgence with a no-fuss preparation. The combination of a chocolate cookie base and rich, airy mascarpone filling creates a luxurious experience that’s sure to impress guests or satisfy your sweet cravings. Best of all, they’re as easy to make as they are to love!
Chocolate Hazelnut Mascarpone Cups
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
Chocolate Hazelnut Mascarpone Cups are elegant no-bake desserts featuring a chocolate cookie crust and a creamy chocolate hazelnut mascarpone filling. Easy to make and beautifully rich, they’re perfect for any occasion.
Ingredients
12 chocolate creme sandwich cookies
2 tablespoons (30 grams) unsalted butter, melted
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
- Make the cookie crust: Place the chocolate creme sandwich cookies in a food processor and pulse until finely ground. Transfer to a bowl, add melted butter, and mix well. Divide evenly among 6–8 small glasses, pressing gently to form a base. Refrigerate.
- Prepare the mascarpone cream: In a mixing bowl, beat mascarpone, chocolate hazelnut spread, powdered sugar, and vanilla until smooth. Separately, whip the heavy cream to soft peaks.
- Fold in whipped cream: Gently fold a third of the whipped cream into the mascarpone mixture, then fold in the rest until fully combined.
- Assemble: Spoon or pipe the mascarpone mixture over the chilled crusts in glasses. Cover and refrigerate for at least 2 hours.
- Serve: Serve cold, optionally topped with whipped cream, chocolate shavings, crushed hazelnuts, or a drizzle of chocolate sauce.
Notes
Use a nut-free chocolate spread for allergies.
Mix in espresso powder or hazelnut liqueur for flavor variations.
Layer crumbs and cream alternately for a parfait effect.
Best enjoyed within 3 days; do not freeze.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 25g
- Sodium: 90mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
