Chocolate Hazelnut Mascarpone Cups (Print Version)
# Ingredients:
→ Cookie Crust
01 -
30 grams unsalted butter, melted
02 -
12 chocolate creme sandwich cookies
→ Chocolate Hazelnut Mascarpone Cream
03 -
200 grams chocolate hazelnut spread
04 -
250 grams Mascarpone cheese, softened at room temperature
05 -
1 teaspoon vanilla extract
06 -
240 milliliters heavy cream
07 -
30 grams powdered sugar
# Instructions:
01 -
Chill the cups, then grab them from the fridge. If you want, top each with a little chocolate, toasted nuts, or a sprig of mint for a pretty finish.
02 -
Scoop the creamy mixture onto those crusts in the glasses. Cover and stick them in the fridge for at least 2 hours so they get nice and cold.
03 -
Add about a third of your whipped cream into the mascarpone mix and gently fold it in to make it fluffy. After that, fold in the rest until it’s all blended.
04 -
Whip the heavy cream in a fresh bowl until it holds soft peaks that just keep their shape.
05 -
Beat together mascarpone, hazelnut spread, powdered sugar, and vanilla in a big bowl by hand or using a mixer, until it turns silky and thick.
06 -
Grab that cookie-and-butter mix and scoop it into 6 cups. Push it down using a spoon or even a tart press. Keep in the fridge while you whip up the filling.
07 -
Use your food processor to grind up those sandwich cookies until they look like sand. Dump them in a bowl and stir in melted butter until completely mixed.
# Notes:
01 -
Let all your dairy—especially mascarpone—warm up a bit before mixing so you get a perfectly smooth cream.