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
