Chocolate Hazelnut Mascarpone Cups Recipe

I layered a silky chocolate hazelnut mascarpone filling over crunchy chocolate cookie crumbs to create Chocolate Hazelnut Desserts that hide a surprising twist in the center.

I love desserts that look like they took hours, but actually are simple, and these Chocolate Hazelnut Mascarpone Cups are my favorite trick. I pile silky mascarpone cheese with glossy chocolate hazelnut spread, then pop a spoonful and promise myself I won’t eat the whole thing before dinner.

There’s something about the way it settles, rich but airy, that makes it feel like a Hazelnut Mousse pretending to be grown up. As someone who collects Mascarpone Desserts ideas, this one sneaks into every party bag I bring, and people keep asking for the recipe, like it’s some secret.

Ingredients

• Mascarpone cheese: rich and creamy, mostly fat with mild tang, adds silky mouthfeel.
• Chocolate hazelnut spread: sweet, nutty, lots of sugar and fat, gives deep chocolate flavor.
• Heavy cream: whips into airy peaks, adds richness, mostly fat, boosts calories and creaminess.
• Chocolate cookie crumbs: crumbled cookies add crunchy base, mostly carbs and sugar, deep cocoa notes.
• Toasted hazelnuts: provide crunch, some protein and fiber, nutty aroma, balance sweetness with texture.
• Powdered sugar: pure sugar, sweetens and stabilizes whipped cream, no nutrients, use sparingly.
• Vanilla extract: adds warm aromatic notes, does not add sweetness, enhances chocolate and cream flavors.
• Sea salt pinch: lifts flavors, cuts sweetness, no calories, a tiny but powerful touch.

Ingredient Quantities

• 1 1/2 cups (about 150 g) chocolate cookie crumbs from about 12 Oreos, finely crushed
• 4 tablespoons (about 55 g) unsalted butter, melted
• 8 ounces (225 g) mascarpone cheese, room temperature
• 1 cup (about 240 g) chocolate hazelnut spread like Nutella
• 1 cup (240 ml) heavy cream, cold
• 1/4 cup (30 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• pinch of fine sea salt
• 1/3 cup (about 40 g) toasted hazelnuts, chopped
• 2 tablespoons dark chocolate shavings or finely grated chocolate
• cocoa powder for dusting, optional

How to Make this

1. Make the crust: mix 1 1/2 cups chocolate cookie crumbs (about 12 Oreos, finely crushed) with 4 tablespoons melted unsalted butter until it holds when pinched; press about 2 to 3 tablespoons of the crumb mix into the bottom of each serving cup or ramekin, pack it down with the back of a spoon, then chill while you make the filling.

2. Toast the hazelnuts: spread 1/3 cup hazelnuts on a baking sheet and toast at 350F for 8 to 10 minutes or toast in a dry skillet until fragrant; cool a little and rub in a kitchen towel to remove loose skins, then chop coarsely.

3. Prep the chocolate hazelnut: if your chocolate hazelnut spread is stiff, warm it briefly in the microwave for 10 to 15 seconds to make it easier to fold, dont overheat or it will get runny.

4. Smooth the mascarpone: in a bowl, beat 8 ounces room temperature mascarpone with 1/4 cup sifted powdered sugar, 1 teaspoon vanilla extract and a pinch of fine sea salt until smooth and no lumps remain; dont overbeat mascarpone or it can break and get grainy.

5. Combine hazelnut and mascarpone: stir the warmed 1 cup chocolate hazelnut spread into the mascarpone until evenly combined and glossy, scrape the bowl well so no streaks remain.

6. Whip the cream: chill a mixing bowl and beaters, then whip 1 cup cold heavy cream to soft-medium peaks; stop when peaks hold but still look moist, you want it light not stiff.

7. Fold gently: fold about a third of the whipped cream into the mascarpone-nutella mixture to loosen it, then fold in the rest gently until uniform, avoid overmixing so the mousse stays airy.

8. Assemble the cups: spoon or pipe the chocolate-hazelnut mascarpone over the chilled cookie crust, smoothing the tops; refrigerate at least 1 to 2 hours to set, overnight is fine for better texture.

9. Finish and serve: sprinkle the chopped toasted hazelnuts and 2 tablespoons dark chocolate shavings on top, dust lightly with cocoa powder if you like; keep chilled and serve within 2 days for best flavor.

Equipment Needed

1. 6 small ramekins or sturdy serving cups
2. Mixing bowls, one chilled for whipping cream
3. Electric hand mixer or whisk and a chilled bowl if you wanna do it by hand
4. Rubber spatula and a wooden spoon for folding and scraping the bowl clean
5. Measuring cups and spoons, and a kitchen scale if you like accuracy
6. Baking sheet or dry skillet for toasting hazelnuts plus a clean kitchen towel to rub skins off
7. Food processor or a zip top bag and rolling pin to crush the cookies
8. Microplane or box grater for chocolate shavings, plus a cutting board and sharp knife for the nuts

FAQ

Chocolate Hazelnut Mascarpone Cups Recipe Substitutions and Variations

• Chocolate cookie crumbs (from Oreos): use 1 1/2 cups crushed chocolate graham crackers or chocolate wafer cookies, or crushed gluten free sandwich cookies if needed.
• Unsalted butter, melted: swap 1:1 with melted coconut oil (will add a hint of coconut) or use melted vegan butter, or use salted butter but cut the added pinch of salt.
• Mascarpone cheese: blend 8 oz cream cheese with 1 to 2 tablespoons heavy cream until silky, or pulse smooth ricotta then stir in 1 to 2 tablespoons cream or plain Greek yogurt for a lighter, tangier option.
• Heavy cream: use whipping cream for the same result, chill and scoop coconut cream from a can for dairy free, or for cooking (not whipping) whisk 3/4 cup milk with 1/3 cup melted butter to make about 1 cup heavy cream substitute though it won’t whip well.

Pro Tips

1) Pack and chill the crust well. Press the crumbs firmly with the bottom of a glass or spoon so they hold up under the mousse, then chill them before you fill. If you skip this the filling can make the base soggy.

2) Handle mascarpone gently. Bring it just to room temp so it spreads, sift the powdered sugar in, and beat only until smooth dont keep whipping or it will get grainy. If it starts to break, stop, fold in a little cold whipped cream slowly and it usually recovers.

3) Make the chocolate hazelnut easy to work with. Warm the jar briefly in hot water or microwave in 10 to 15 second bursts until glossy, stir, then use it; dont overheat or it turns runny. For neat serving, put the mix in a piping bag so you get clean layers without messing up the crust.

4) Chill, fold, and finish at the last minute. Chill your bowl and beaters, whip the cream to soft to medium peaks and fold in thirds with gentle strokes so the mousse stays airy. Save a handful of chopped toasted hazelnuts and the chocolate shavings to sprinkle just before serving so they stay crunchy, and eat within a day or two for best texture.