Chocolate Hazelnut Mascarpone Cups (Print Version)
# Ingredients:
→ Cookie Crust
01 -
12 chocolate crème sandwich cookies
02 -
30 grams unsalted butter, melted
→ Chocolate Hazelnut Mascarpone Cream
03 -
250 grams Mascarpone cheese, softened
04 -
200 grams chocolate hazelnut spread
05 -
30 grams powdered sugar
06 -
1 teaspoon vanilla extract
07 -
240 milliliters heavy cream
# Instructions:
01 -
Pulse chocolate crème sandwich cookies in a food processor until finely ground. Transfer crumbs to a bowl and blend thoroughly with melted unsalted butter.
02 -
Divide the cookie mixture evenly into six small glasses. Press down firmly with a spoon or tart tamper to form a compact base. Refrigerate while preparing the cream.
03 -
In the bowl of a stand mixer with paddle attachment or a large mixing bowl, beat together Mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla extract until smooth and creamy.
04 -
In a separate bowl, whisk the heavy cream until soft peaks form.
05 -
Gently fold one third of the whipped cream into the Mascarpone mixture to lighten. Carefully incorporate the remaining whipped cream until fully blended and airy.
06 -
Spoon the chocolate hazelnut Mascarpone cream over the prepared cookie bases in each glass. Cover and refrigerate for at least 2 hours or until thoroughly chilled.
07 -
Serve chilled, with optional garnish such as chocolate shavings, toasted hazelnuts, or fresh mint leaves.
# Notes:
01 -
Dairy ingredients should reach room temperature before mixing to ensure a smooth, lump-free cream.