Description
Indulge in these luscious no-bake chocolate hazelnut mascarpone cups, layered over a crunchy chocolate cookie crust. With a rich, creamy filling and a dreamy, chilled texture, these elegant individual desserts are perfect for dinner parties, holidays, or a simple night in with something sweet.
Ingredients
Cookie Crust:
12 chocolate creme sandwich cookies
2 tablespoons (30 g) unsalted butter, melted
Chocolate Hazelnut Mascarpone Cream:
8.8 ounces (250 g) Mascarpone cheese, softened
2/3 cup (200 g) chocolate hazelnut spread
1/4 cup (30 g) powdered sugar
1 teaspoon vanilla extract
1 cup (240 ml) heavy cream
Instructions
Prepare the Cookie Crust:
Add the cookies to a food processor and pulse until finely ground.
Transfer crumbs to a bowl and mix with melted butter until evenly coated.
Divide the mixture into 6–8 small glasses or jars. Press down firmly and refrigerate.
Make the Mascarpone Cream:
In a stand mixer or mixing bowl, beat together mascarpone, chocolate hazelnut spread, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream to soft peaks.
Gently fold 1/3 of the whipped cream into the mascarpone mixture. Repeat with remaining cream until fully combined.
Assemble and Chill:
Spoon or pipe the mascarpone mixture evenly over the chilled cookie crust.
Cover and refrigerate for at least 2 hours, or until set.
Serve:
Serve chilled, optionally topped with whipped cream, chocolate shavings, or toasted hazelnuts.
- Prep Time: 15 minutes
- Resting Time:: 2 hours
- Category: Dessert
