
If you’re after a dessert that’s rich and fancy-looking but super simple to fix up, these Chocolate Hazelnut Mascarpone Cups are always a winner. Each cup packs a creamy, smooth chocolate-hazelnut layer on top of a crunchy chocolate cookie bottom. Honestly, every spoonful takes me right back to those holiday gatherings where we all squeeze in just one more bite of something sweet. Folks go wild for these every time they show up on the table.
The first time these came together was on a scorching summer afternoon I needed something special without firing up the oven. Now, I turn to them anytime a smooth, bold treat sounds right.
Irresistible Ingredients
- Heavy cream: brings lightness and fluff when whipped up nice and cold for best volume
- Vanilla extract: gives that cozy scent and ties together all that chocolate flavor pure vanilla makes a big difference
- Powdered sugar: adds gentle sweetness and keeps everything smooth sift first to skip clumps
- Chocolate hazelnut spread: bumps up the nutty chocolate taste the better the spread the more luxe the dessert
- Mascarpone cheese: makes a rich, velvety base blends in smoothly with the other flavors go for soft, fresh mascarpone for best results
- Unsalted butter: holds the cookie crust together pick high quality for more flavor
- Chocolate creme sandwich cookies: create a crunchy, deep cocoa base in contrast to the creamy layer always choose cookies that snap and taste super chocolatey
Easy Step-by-Step
- Serve and Enjoy:
- Take the cups out of the fridge when you’re ready to eat Top them off with berries a sprig of mint or some chocolate curls to make them extra pretty Serve them cold
- Assemble the Cups:
- Layer that mascarpone goodness over the chilled cookie base in each glass Smooth out the top wrap them up and stash in the fridge for at least two hours to set up and let the flavors blend
- Fold Cream Into Mascarpone:
- Scoop a third of your whipped cream into the mascarpone mix and gently fold it in with a spatula This makes the filling light Start folding in the rest of the cream bit by bit until the mixture is airy but don’t overmix
- Whip the Cream:
- In a cold bowl whisk the heavy cream until you get soft little peaks Don’t go too far — you want it fluffy and not grainy Soft peaks work best for blending in just right
- Blend Mascarpone Filling:
- Beat together mascarpone cheese chocolate hazelnut spread powdered sugar and vanilla in your stand mixer or a big bowl Start slow then go faster every now and then scrape down the sides so everything’s smooth and lump-free
- Form the Base:
- Spoon the cookie crust mix into dessert cups or little jars Press down to make a flat layer that holds together Chill them while making the filling
- Mix the Crust:
- Melt your butter and pour it over the cookie crumbs Stir until every bit is covered so it comes together like sand and holds
- Prepare the Cookies:
- Pop the chocolate sandwich cookies into a food processor Pulse until you get fine, even crumbs Short pulses stop it turning into mush

The real treat is watching everyone’s faces when they taste that first spoonful Creamy mascarpone with chocolate hazelnut is always a surprise People joke they’ll only eat half and end up scraping the glass clean every single time at family parties
Storage Advice
Keep these tightly wrapped in the fridge They keep their shape for two days after you make them Want to prep early Store the mascarpone filling and cookie crumbs separately and put everything together right before chilling for top-notch texture Freezing is fine too just wrap well and thaw in the fridge overnight (the cream won’t be quite as fluffy, but still good!)
Swap Options
Chocolate graham crackers or any crunchy cocoa cookie you like can trade in for the crust Out of mascarpone Use cream cheese in a pinch—just know it’ll taste tangier and be a bit firmer Ditch hazelnuts for any smooth chocolate spread to skip nuts and splash a little extra vanilla in there for balance

How to Serve Them
Load them up with any toppings you love Strawberries, toasted nuts, or chocolate shavings all add flair Want more wow Drizzle chocolate hazelnut spread over the top just before serving They look chic in small glasses or go big and layer in a trifle bowl for a showstopper
Tasty Traditions
Mixing chocolate with hazelnuts is something Italian desserts do best—think treats like gianduja or that famous hazelnut spread Mascarpone cheese adds a rich creamy touch just like in classic Italian pastries These little cups are kind of like tiramisu but with a nutty, chocolatey twist that always gets folks chatting
Frequently Asked Questions
- → How do I keep the cookie crust from being too crumbly?
Pour in enough melted butter to coat the crumbs well. Press down firmly in each cup, then chill it—this holds everything together.
- → Can I substitute mascarpone with another cheese?
You can swap in cream cheese if that’s all you have, but expect the taste to be a little more tangy and less creamy-smooth.
- → Is it possible to prepare these cups in advance?
Totally. Put them together the night before and store covered in the fridge until you’re ready to dig in.
- → What can I garnish the cups with?
Toss on a few fresh berries, some toasted chopped hazelnuts, a dusting of chocolate, or even a sprig of mint for a fancy touch.
- → Do I need any special equipment for the cream?
While using a hand or stand mixer makes whipping quick, a regular whisk and some elbow grease does the trick too.