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Chocolate Hazelnut Mascarpone Cups Recipe

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4.7 from 109 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble the Cups: Spoon the mascarpone and chocolate hazelnut cream mixture over the prepared cookie crusts in the serving glasses. Smooth the tops gently.
  7. 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.
  8. 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

Find it online: https://nayabaker.com/chocolate-hazelnut-mascarpone-cups-recipe/