Chocolate Hazelnut Mascarpone Cups

Name: Chocolate Hazelnut Mascarpone Cups
Prep time: 15 min
Total time: 2 h 15 min
Yield: 6 Servings
Ingredients: 12 chocolate creme sandwich cookies; 2 tablespoons (30 grams) unsalted butter; 8.8 ounces (250 grams) Mascarpone cheese; 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

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Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings
6 Servings
Course
Dessert
Cuisine
International

Chocolate Hazelnut Mascarpone Cups

Iris Warren

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Recipe for Chocolate Hazelnut Mascarpone Cups! A sweet and creamy no-bake chocolate hazelnut mixture is served chilled over a layer of chocolate cookie crumbs.

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Ingredients

Servings

Cookie Crust:

12 chocolate creme sandwich cookies
2 tablespoons (30 grams) unsalted butter melted

Chocolate Hazelnut 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

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Instructions

To make the Cookie Crust:

Place the chocolate creme sandwich cookies in a food processor and pulse until finely ground.
Transfer to a small bowl and pour in the melted butter. Stir until well coated.
Divide the mixture among six to eight small glasses and press down using a spoon or tart tamper. Refrigerate until the Chocolate Hazelnut Mascarpone Cream is ready.

To make the Chocolate Hazelnut Mascarpone Cream:

In the bowl of a stand mixer with a paddle attachment or a large bowl, beat together the Mascarpone, chocolate hazelnut spread, powdered sugar, and vanilla extract until smooth and creamy.
In another bowl, whisk the heavy cream until soft peaks form.
Gently fold in 1/3rd of the cream into the Chocolate Hazelnut Mascarpone mixture. Continue to fold in the remaining whipped cream until incorporated.
Divide the prepared Chocolate Hazelnut Mascarpone Cream among the glasses over the cookie crust. Cover and refrigerate until cold, 2 hours to overnight.
Serve chilled with desired accompaniments.