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Chocolate Hazelnut Mascarpone Cups are my go-to for a lush chilled dessert that is guaranteed to impress with minimal effort. Each spoonful blends a creamy chocolate hazelnut mascarpone layer with a crisp chocolate cookie base all ready in a few simple steps and entirely no-bake. This is the treat I serve at dinner parties when I want something dreamy but stress free.
I first threw these together for an impromptu backyard picnic and my friends cleaned out every glass. Since then they are a staple when I need a pick me up with little prep.
Ingredients
- Chocolate creme sandwich cookies: For deep chocolate flavor and an easy crunchy base. Look for fresh whole cookies with dark chocolate filling
- Unsalted butter: Brings richness to the crust. Choose high quality butter for best taste
- Mascarpone cheese: Soft and mild bringing luscious creaminess. Always use good imported mascarpone if you can find it
- Chocolate hazelnut spread: The centerpiece for flavor. I love using a spread with high hazelnut content read labels for quality
- Powdered sugar: Sweetens without grittiness. Sift first for ultra smooth results
- Vanilla extract: Rounds out the cream with aromatic sweetness. Pure vanilla makes a big difference
- Heavy cream: Gives loft and body to the custard layer. Heavy cream whips most easily when very cold
Step-by-Step Instructions
- Crush the Cookies:
- Pulse chocolate sandwich cookies in a food processor until finely ground so you get a uniform texture for the base
- Mix the Crust:
- Stir together melted butter and cookie crumbs until evenly coated ensuring every crumb is glistening and bound
- Press into Glasses:
- Divide the crumb mixture among your serving glasses and press down with a spoon or tamper to make a firm even base then refrigerate while you make the cream
- Blend the Mascarpone Mix:
- Beat mascarpone chocolate hazelnut spread powdered sugar and vanilla in a mixing bowl until luxuriously smooth and creamy
- Whip the Cream:
- Separate bowl whisk the cold heavy cream until soft peaks appear this brings lightness plus volume to the dessert
- Combine the Layers:
- Take a third of the whipped cream and gently fold it into the mascarpone mix to lighten the base then fold in the rest slowly to avoid deflating the cream
- Fill and Chill:
- Spoon or pipe the mascarpone mixture evenly over the chilled cookie crusts taking care to reach the edges then cover and chill at least two hours until the layers are set and flavors melded
- Serve and Enjoy:
- Top with extra whipped cream chocolate shavings or roasted hazelnuts if you like and serve ice cold for full effect
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The mascarpone is absolutely my favorite this cheese makes the dessert taste like you spent hours in an Italian pastry shop. Once my daughter helped press the cookies and declared it her new favorite kitchen job—these small moments make dessert extra sweet.
Storage Tips
These cups keep well stored covered in the fridge for up to three days. Make sure they are tightly wrapped so they do not absorb fridge odors. Do not freeze as the creamy mixture can lose its silky texture.
Ingredient Substitutions
Use gluten free sandwich cookies for a gluten free version. If mascarpone is hard to find softened cream cheese makes a passable substitute though the taste is a bit tangier. You can swap half of the heavy cream for coconut cream for a subtle coconut twist.
Serving Suggestions
Dress them up with a dusting of cocoa powder or a few chopped toasted hazelnuts. For a fun twist let guests top their own cups with berries caramel or extra chocolate spread. I love serving these with tiny espresso shots for a true Italian inspired treat.
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Cultural and Historical Context
Mascarpone cheese hails from Lombardy in northern Italy and is prized for creamy desserts like tiramisu. The chocolate hazelnut combo channels both Italian gianduja and the global love for chocolate spreads. These cups capture that spirit while offering the ease of a modern no bake dessert.
Recipe FAQs
- → How do I keep the cookie crust from getting soggy?
Ensure the crust is well packed and chilled before adding the mascarpone mixture. The melted butter also helps create a barrier to keep it crisp.
- → Can I prepare these cups in advance?
Yes, you can assemble and refrigerate the cups up to a day ahead. They taste best well chilled, allowing the flavors to meld.
- → What can I use instead of chocolate hazelnut spread?
Try substituting with other nut butters or a plain chocolate spread, though the hazelnut flavor will be less pronounced.
- → Is it necessary to whip the cream separately?
Yes, whipping separately ensures a light, airy texture when folded into the mascarpone mixture, making the dessert smooth and fluffy.
- → How should I serve these cups?
Serve chilled, topped with whipped cream or chocolate shavings. Fresh berries or toasted hazelnuts also make excellent garnishes.