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Craving a dreamy dessert that looks fancy but keeps things simple? Chocolate Hazelnut Mascarpone Cups do the trick when you want something rich, creamy, and layered. They bring together a cool mix of chocolate hazelnut and a crunch from chocolate cookie crumbs at the bottom. Each bite reminds me of get-togethers where everyone insists they're full, then somehow still find space for a little treat. These always disappear fast when I make them.
The first time I whipped these up, it was blazing hot outside and I couldn't imagine turning on the oven. Ever since, this has been my go-to whenever I want something both creamy and bold but don’t feel like heating up the house.
Delightful Ingredients
- Heavy cream: gives an extra airy feel when whipped cold for best results
- Vanilla extract: brings out the comforting notes and smooths out the chocolate flavors pure vanilla is best
- Powdered sugar: adds just enough sweetness without any crunch sift first to keep things smooth
- Chocolate hazelnut spread: brings chocolatey richness and a nutty kick pick your favorite for extra flavor
- Mascarpone cheese: creamy and smooth, it blends like a dream with chocolate pick mascarpone that's fresh and lump free
- Unsalted butter: holds the cookie base together go with the tastiest butter you can get
- Chocolate creme sandwich cookies: serve as the crunchy base – snap for deep cocoa flavor and snap
Simple Step-by-Step
- Serve and Enjoy:
- Take the cups out of the fridge when you're ready to dig in Top with berries a mint sprig or a bit of chocolate for added style Serve them nice and chilled
- Assemble the Cups:
- Add the mascarpone filling on top of the cookie crust in each glass Pipe or spoon it in and then smooth the top Cover with wrap and chill at least two hours This brings all the flavors together and firms everything up
- Fold Cream Into Mascarpone:
- Take a third of the whipped cream and gently fold it into your mascarpone mix with a spatula Do this in two more parts, folding each time so it keeps its volume That’s how you get it fluffy and light
- Whip the Cream:
- In a cold bowl, beat heavy cream until you see soft little peaks Don't go too far or it’ll turn grainy Softness makes it mix right in
- Blend Mascarpone Filling:
- Mix mascarpone cheese, chocolate hazelnut spread, vanilla, and powdered sugar in a big bowl Start mixing slow, then turn it up a notch Scrape the bowl so there’s no lumps left
- Form the Base:
- Scoop the crumbly mix into jars or glasses Press it down hard with the back of your spoon so it stays put Chill it while you finish the filling
- Mix the Crust:
- Toss your chocolate cookie crumbs in a bowl Pour over melted butter and mix until all the crumbs get damp Butter keeps it together
- Prepare the Cookies:
- Use a food processor to blitz up the chocolate sandwich cookies into fine bits Go slow so it doesn’t turn into a paste
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My favorite is seeing that happy look when someone tastes these for the first time. The mix of mascarpone and chocolate hazelnut always wins people over. It's now a staple at our family parties, where everyone pretends they’ll only finish half... but the cups are always scraped clean.
Chill and Keep Fresh
Just pop them in the fridge with a lid. They’ll still be tasty up to two days later and won’t fall apart. If you want them extra fresh, hold off on layering—keep crust and mascarpone separate until it’s almost time to serve. Freeze if you need, but let them thaw in the fridge so the cream holds together (but it might get a little less fluffy).
Swap It Up
No chocolate sandwich cookies? Chocolate graham crackers or any crunchy chocolate cookie works. If you’re out of mascarpone, use cream cheese—it’ll be tangier and thicker. Need them nut-free? Swap in plain chocolate spread, and just add a drop more vanilla to boost the flavor.
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Fun Ways To Serve
Jazz them up with whatever you like: fresh berries, toasted nuts, or curly chocolate bits for extra crunch and color. For a fancier touch, drizzle more chocolate hazelnut spread right before they hit the table. Small glasses look cute, but piling everything in a trifle bowl makes the perfect centerpiece.
Tasty Inspiration
Chocolate and hazelnut are a classic duo in Italy, inspired by famous treats like Nutella and gianduja. Mascarpone brings out that creamy, rich feel you find in Italian cakes and pastries. These cups put a fun twist on tiramisu’s layered look—plus, that nutty vibe always gets people talking.
Frequently Asked Questions
- → How can I stop the crust from falling apart?
Be generous with the melted butter on your crumbs. Firmly press them into your cups and let them chill—this keeps the base together nicely.
- → Could I use another cheese instead of mascarpone?
Cream cheese swaps in just fine, though you'll notice it’s a bit tangier and not quite as smooth.
- → Will these cups stay good if I make them ahead?
Yep, feel free to make them the day before. Just cover and chill until you’re ready to serve.
- → What can I put on top for extra flair?
Sprinkle over some fresh berries, roughly chopped hazelnuts, chocolate curls, or pop a mint leaf for color.
- → Do I really need a mixer for the filling?
Using a hand or stand mixer saves time, but a whisk gets the job done too (it just takes a little muscle).