Chocolate Hazelnut Mascarpone Cups Recipe
Introduction
These Chocolate Hazelnut Mascarpone Cups combine a crunchy cookie crust with a rich, creamy filling for a decadent treat. Perfect for a make-ahead dessert that impresses with minimal effort.
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
- Step 1: Place the chocolate creme sandwich cookies in a food processor and pulse until finely ground.
- Step 2: Transfer the cookie crumbs to a small bowl, pour in the melted butter, and stir until well coated.
- Step 3: Divide the crumb mixture among six to eight small glasses and press down firmly using a spoon or tart tamper. Refrigerate while preparing the filling.
- Step 4: In a stand mixer bowl with a paddle attachment or a large bowl, beat together the Mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla extract until smooth and creamy.
- Step 5: In a separate bowl, whisk the heavy cream until soft peaks form.
- Step 6: Gently fold one-third of the whipped cream into the Mascarpone mixture to lighten it, then carefully fold in the remaining whipped cream until fully incorporated.
- Step 7: Spoon the creamy mixture over the prepared cookie crust in each glass. Cover and refrigerate for at least 2 hours or overnight to chill and set.
- Step 8: Serve chilled, optionally garnished with chopped hazelnuts, chocolate shavings, or fresh berries.
Tips & Variations
- For extra crunch, sprinkle chopped toasted hazelnuts on top before serving.
- Substitute chocolate creme sandwich cookies with crushed chocolate chip cookies or graham crackers for a different crust texture.
- If you don’t have a food processor, place the cookies in a sealed bag and crush with a rolling pin until finely ground.
Storage
Store the cups covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve for the best texture. If needed, let sit at room temperature for 10 minutes before serving to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cups ahead of time?
Yes, these mascarpone cups taste even better after resting in the fridge for a few hours or overnight, allowing the flavors to meld and the filling to firm up.
Can I use a different nut spread instead of chocolate hazelnut?
Certainly! Peanut butter or almond butter can be used, but the flavor and sweetness will vary. Adjust powdered sugar to taste if needed.
PrintChocolate Hazelnut Mascarpone Cups Recipe
These Chocolate Hazelnut Mascarpone Cups are a delightful no-bake dessert featuring a crunchy chocolate cookie crust topped with a luscious and creamy mascarpone chocolate hazelnut filling. Perfect for an elegant treat or a simple indulgence, these cups combine rich flavors and smooth textures for a heavenly dessert experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Ingredients
Cookie Crust
- 12 chocolate creme sandwich cookies
- 2 tablespoons (30 grams) unsalted butter, melted
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 to a small bowl and mix in the melted unsalted butter thoroughly until well coated.
- Form the Crust: Divide the cookie and butter mixture evenly among six to eight small serving glasses. Press the mixture firmly down using the back of a spoon or a tart tamper to create a compact crust layer. Place the glasses in the refrigerator to chill while you prepare the mascarpone cream.
- Make the Mascarpone Mixture: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, combine the softened mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla extract. Beat the ingredients together until they form a smooth, creamy mixture.
- Whip the Cream: In a separate bowl, whisk the heavy cream vigorously until soft peaks form, meaning the cream holds its shape but is still tender and smooth.
- Fold the Cream into Mascarpone: Gently fold approximately one-third of the whipped cream into the mascarpone mixture to lighten it. Carefully fold in the remaining whipped cream until fully incorporated, maintaining a light and airy texture.
- Assemble the Cups: Spoon the mascarpone and chocolate hazelnut cream mixture over the prepared cookie crusts in the serving glasses. Smooth the tops gently.
- Chill the Dessert: Cover each glass and refrigerate the assembled cups for at least 2 hours, or up to overnight to allow the flavors to meld and the cream to set.
- Serve: Serve the Chocolate Hazelnut Mascarpone Cups chilled, optionally with additional toppings such as shaved chocolate, chopped hazelnuts, or fresh berries for garnish.
Notes
- Ensure the mascarpone cheese is softened to room temperature for easier mixing and a smoother cream.
- Press the cookie crust firmly to create a compact base that holds together well.
- Folding whipped cream carefully prevents deflating the mixture, keeping the dessert light and fluffy.
- Refrigeration time is important to allow the dessert to set properly and enhance the flavor combination.
- This dessert can be prepared a day ahead, making it convenient for parties and gatherings.
- Optionally, use gluten-free sandwich cookies to adapt this recipe for gluten-free diets.
Keywords: Chocolate Hazelnut Mascarpone Cups, no bake dessert, chocolate dessert, mascarpone dessert, easy dessert recipe, chocolate hazelnut spread recipe, cookie crust dessert
