Chocolate Hazelnut Mascarpone Cups (Print Version)
# 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
# Instructions:
01 -
Pulse chocolate creme sandwich cookies in a food processor until finely ground. Transfer crumbs to a bowl and combine thoroughly with melted unsalted butter.
02 -
Distribute the cookie mixture evenly among six small glasses and press down firmly with a spoon or tart tamper. Place in the refrigerator until cream mixture is ready.
03 -
In a stand mixer bowl with paddle attachment or large bowl, beat Mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla extract until smooth and creamy.
04 -
In a separate bowl, whisk heavy cream until soft peaks form.
05 -
Gently fold one third of the whipped cream into the Mascarpone mixture to lighten it, then fold in the remaining whipped cream until fully incorporated.
06 -
Spoon the chocolate hazelnut Mascarpone cream over the prepared cookie bases in each glass. Cover and refrigerate for at least 2 hours or until well chilled.
07 -
Serve cups chilled, optionally garnished with chocolate shavings, toasted hazelnuts, or fresh mint leaves.
# Notes:
01 -
Ensure all dairy ingredients are at room temperature before combining for a smooth, lump-free cream.