Chocolate Hazelnut Mascarpone Cups (Print Version)
Creamy chocolate hazelnut mascarpone over chocolate cookie crumbs, served chilled for a delightful dessert.
# Ingredients:
→ Cookie Crust
01 -
12 chocolate creme sandwich cookies
02 -
30 grams unsalted butter, melted
→ Chocolate Hazelnut Mascarpone Cream
03 -
250 grams Mascarpone cheese, softened at room temperature
04 -
200 grams chocolate hazelnut spread
05 -
30 grams powdered sugar
06 -
1 teaspoon vanilla extract
07 -
240 milliliters heavy cream
# Steps:
01 -
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 combined. 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.
02 -
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 one-third of the whipped cream into the Chocolate Hazelnut Mascarpone mixture. Continue to fold in the remaining whipped cream until fully incorporated.
03 -
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.