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When I want to impress guests without turning on the oven, these Chocolate Hazelnut Mascarpone Cups are my secret weapon. Silky mascarpone combined with chocolate hazelnut spread piles onto a crunchy cookie crust for a dessert that tastes like it comes from a fancy pastry shop but is easy enough to make on a busy weeknight.
I first made this as a last minute treat for my anniversary and my partner raved that it tasted like something from our favorite cafe. Now it is requested every time we have a gathering.
Ingredients
- Chocolate creme sandwich cookies: I like to use a classic chocolate sandwich cookie for that deep cocoa flavor and firm crust Buy a brand that stays crisp
- Unsalted butter: binds the crumbs into a base with a buttery backdrop Use fresh butter for pleasant flavor
- Mascarpone cheese: delivers creamy luxury and stays light even when chilled Go for a high quality Italian style mascarpone if possible
- Chocolate hazelnut spread: the star of the show brings richness and nutty chocolate depth A brand with real hazelnuts will give the best taste
- Powdered sugar: adds a touch of sweetness and helps the cream set smooth Sift before using if clumps are visible
- Vanilla extract: gives warmth and rounds out the chocolate notes Real vanilla adds a hint of floral aroma
- Heavy cream: whipped and folded in for a lighter mousse like texture Choose cream with at least thirty six percent fat for stable peaks
Step-by-Step Instructions
- Make the Crust:
- Pulse chocolate creme sandwich cookies in a food processor until finely ground. Transfer the cookie crumbs to a bowl. Add the melted unsalted butter and mix with a spoon until every crumb is coated and starts to stick together.
- Press into Glasses:
- Spoon the cookie mixture evenly among six small serving glasses. Use the back of a spoon or a tart tamper to press the crumbs down firmly so each base is compacted flat and dense. Chill the glasses in the fridge so the crusts set up while you prepare the cream.
- Prepare Mascarpone Mixture:
- In the bowl of a stand mixer fitted with the paddle or in a large bowl if using a handheld mixer beat together mascarpone cheese chocolate hazelnut spread powdered sugar and vanilla extract. Beat on medium until the mixture turns smooth creamy and fully combined with no lumps.
- Whip the Cream:
- In a separate mixing bowl use a clean whisk or mixer to beat heavy cream until you reach soft peaks. This means the cream will just hold its shape when you lift the whisk but the tip will gently fold over.
- Fold Together Creams:
- Spoon about a third of the whipped cream into the bowl of the mascarpone mixture. Gently fold it in with a spatula to lighten the cream. Carefully fold in the remaining whipped cream in two more additions taking care not to deflate the mixture so it stays airy and light.
- Fill and Chill the Cups:
- Spoon the chocolate hazelnut mascarpone cream evenly over each chilled cookie base in the glasses. Smooth the tops with a spoon. Cover with plastic wrap and refrigerate at least two hours or until the cream is set and well chilled.
- Serve and Decorate:
- Serve the cups chilled straight from the fridge. Finish with a sprinkling of chocolate shavings a few toasted hazelnuts or a fresh mint sprig for color.
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Mascarpone is my favorite ingredient here It makes every bite taste luxurious and decadent reminding me of classic Italian desserts my grandmother would make. My family always races to get the cup with the most chocolate shavings.
Storage Tips
These cups keep beautifully in the refrigerator for up to three days covered tightly with plastic wrap. For longer storage or prepping ahead assemble the cookie crusts but leave the cream separate until closer to serving time for best texture. Avoid freezing since the whipped cream and mascarpone may separate.
Ingredient Substitutions
Feel free to swap the chocolate creme sandwich cookies for ordinary chocolate wafer cookies or even graham crackers for a twist. If you cannot find mascarpone full fat cream cheese is a decent backup just bring it to room temperature so it blends smoothly. Use any favorite chocolate spread with hazelnuts for a more customized flavor.
Serving Suggestions
These look gorgeous in clear glasses but can also be layered in mini mason jars or ramekins for individual party desserts. Top each cup with toasted chopped hazelnuts chopped chocolate or a spoonful of whipped cream just before serving. If you want to turn it into a plated dessert unmold from a ring and finish with a drizzle of chocolate sauce.
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Cultural Note
This creamy chilled dessert takes inspiration from Italian tiramisu and French mousse. Using mascarpone as the base with hazelnuts nods to the classic flavors of Northern Italy. Single serve cups are traditional for family gatherings as everyone gets their own special treat.
Frequently Asked Questions
- → How should I crush chocolate creme cookies for the crust?
Use a food processor to pulse the cookies into fine crumbs, ensuring an even and cohesive base.
- → Why should mascarpone cheese be at room temperature?
Room temperature mascarpone blends smoothly with other ingredients, creating a lump-free, silky cream.
- → Can I substitute the chocolate hazelnut spread?
You may use any creamy chocolate spread or a homemade version with similar consistency for best results.
- → How do I achieve a light and airy filling?
Carefully fold the whipped cream into the mascarpone mixture in two stages to keep the texture light.
- → How long should I chill the cups before serving?
Allow at least 2 hours in the refrigerator so the cream sets and flavors meld before enjoying.
- → What toppings pair well with these cups?
Garnish with chocolate shavings, toasted hazelnuts, or fresh mint to enhance presentation and taste.