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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These Chocolate Hazelnut Mascarpone Cups are such a decadent and creamy treat!
A chocolate hazelnut spread and Mascarpone are beaten together until smooth with powdered sugar and a splash of vanilla extract, then folded with whipped cream to create a light and airy texture.
The cheesecake-like mixture is transferred to individual glasses over a chocolate crust layer and refrigerated for a couple of hours until chilled.
They can even rest overnight for an easy, make-ahead dessert perfect for entertaining.
Immediately before serving, top with a little whipped cream if desired. I added a small sprig of mint and some Chocoladevlokken (Dutch Chocolate Flakes) for a fun contrast in texture.
Sprinkles, chocolate curls, toasted hazelnut pieces, or fresh strawberries would also be delicious.
A Few Tips
A food processor is best to finely crush the cookies in a uniform manner. If you do not have a food processor, place the cookies in a plastic bag, remove any excess air and close tightly, then hit with a rolling pin or other heavy object.
Press the prepared cookie crust down into the glasses with a spoon, your fingers, or a tart tamper. Refrigerate until ready to top with the Chocolate Hazelnut Mascarpone Cream.
The Mascarpone will blend best when at room temperature. Simply remove from the refrigerator about 30 minutes to one hour before mixing.
If you do not have Mascarpone available, it can be swapped for cream cheese (also softened at room temperature).
For a less sweet dessert, omit the powdered sugar or decrease the amount to 2 tablespoons.
Refrigerate the Chocolate Hazelnut Mascarpone Cups, covered, for at least 2 hours to chill and up to 3 days.
The exact amount of servings may vary based on the capacity of the individual glasses.
Looking for more recipes with chocolate hazelnut spread?
Try my:
This recipe was originally posted in July 2013 and updated November 2023.
Chocolate Hazelnut Mascarpone Cups Recipe
Adapted from Tutti Dolci
Chocolate Hazelnut Mascarpone Cups
Ingredients
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
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.
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