Chocolate Hazelnut Mascarpone Cups (Print Version)
# Ingredients:
→ Cookie Crust
01 -
30 grams unsalted butter, melted
02 -
12 chocolate creme sandwich cookies
→ Chocolate Hazelnut Mascarpone Cream
03 -
1 teaspoon vanilla extract
04 -
250 grams Mascarpone cheese, let it soften first
05 -
30 grams powdered sugar
06 -
200 grams chocolate hazelnut spread
07 -
240 milliliters heavy cream
# Instructions:
01 -
Chill the finished cups first, then add a little garnish like fresh mint, hazelnuts, or chocolate shavings right before you pass them around.
02 -
Scoop the mascarpone chocolate hazelnut mixture right on top of the cookie bases in each cup. Pop on a lid or wrap and leave them in the fridge for a couple hours or until they're nice and cold.
03 -
Add a third of the whipped cream gently into your mascarpone mix to lighten it up. After that, add the rest of the whipped cream using smooth, folding moves, making sure it stays fluffy.
04 -
In another bowl, whip that heavy cream until it's holding soft, wavy peaks.
05 -
In a big bowl or the bowl of your stand mixer, mix the mascarpone, chocolate hazelnut spread, vanilla, and powdered sugar until it's all silky and blended.
06 -
Scoop the butter-cookie crumb stuff between six little glasses and push it down with the back of a spoon or a small tamper. Chill these while you work on your cream.
07 -
Crush those chocolate creme cookies in a food processor so they’re ground up fine. Move the crumbs to a bowl and stir in the melted butter so everything’s blended evenly.
# Notes:
01 -
Let your cheese and cream warm up a bit before starting. That way, your final dessert comes out smooth, not lumpy.