Chocolate Hazelnut Mascarpone Cups
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.
Servings 6 Servings
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.