Introduction
Close your eyes and imagine the first spoonful: a whisper of cocoa from a crisp chocolate cookie crust, a cloudlike fold of mascarpone gently lifted with hazelnut-chocolate warmth, and a silky finish that lingers on the tongue. The aroma is comfort wrapped in indulgence — toasted hazelnut, sweet cocoa, and a faint vanilla whisper. Texture plays the hero here: the faint crunch of cookie gives way to airy, velvety mascarpone, punctuated by a scatter of toasted hazelnuts or chocolate shavings.
This recipe is perfect for those moments when you want something elegant without the fuss — an after-dinner treat for guests, a cozy weekend dessert for two, or a make-ahead showstopper at a holiday gathering. If you like small, shareable desserts in the same family, try these Chocolate Strawberry Swirl Cheesecake Cups for another mini-dessert idea.
At a Glance
- Prep Time: 20 minutes (active)
- Cook Time: 0 minutes (no-bake)
- Total Time: 1 hour 20 minutes (includes chilling)
- Servings: 6 cups
- Difficulty Level: Easy — no baking required
Nutrition Highlights
Estimated nutritional breakdown per serving (1 of 6 cups). Values are approximate and calculated using USDA FoodData Central entries and standard product nutrition labels (e.g., hazelnut-chocolate spread and chocolate creme sandwich cookies). These are estimates for guidance only.
- Calories: ~820 kcal
- Protein: ~6 g
- Carbohydrates: ~44 g
- Sugars: ~35 g
- Fiber: ~1–2 g
- Fat: ~52 g
- Saturated fat: ~28–32 g
- Sodium: ~150–250 mg
Notes on accuracy: totals were compiled from ingredient nutritional profiles (USDA FoodData Central and manufacturer labels). Because brands and specific products vary (e.g., cookie size, hazelnut spread formulation), please use product labels for precise tracking. For general guidance on perishable dairy safety consult CDC/USDA recommendations (perishable dairy desserts should not sit at room temperature more than 2 hours).
Why You’ll Love It
This recipe combines three winning reasons to make it:
- Immediate comfort: The aroma and flavor are pure, nostalgic indulgence — chocolate and hazelnut in a familiar, crowd-pleasing pairing.
- Make-ahead ease: It’s assembled in minutes, chilled, and served — perfect for planning ahead before parties or holidays.
- Shareable elegance: Individual cups feel special on a dessert table yet are simple to portion, so everyone gets a perfectly balanced bite.
Step-by-Step Instructions
Ingredients
- 12 chocolate creme sandwich cookies (e.g., Oreo-style)
- 2 tablespoons (30 grams) unsalted butter, melted
- 8.8 ounces (250 grams) mascarpone cheese, softened to room temperature
- 2/3 cup (200 grams) chocolate hazelnut spread (e.g., Nutella)
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) heavy cream, cold
Optional ingredients and substitutions
- Gluten-free: Use gluten-free chocolate sandwich cookies or a gluten-free chocolate crumb crust.
- Vegan: Replace mascarpone with a cashew-based cream (blend soaked cashews, a touch of lemon, and coconut cream) and use a vegan chocolate-hazelnut spread and non-dairy whipped cream.
- Extra crunch: Top with 2–3 tablespoons chopped toasted hazelnuts.
- Boozy twist: Add 1–2 tablespoons of hazelnut liqueur or coffee liqueur to the mascarpone mix.
Instructions
- Prepare the crust: Crush the chocolate creme cookies into fine crumbs (use a food processor or place in a zip-top bag and crush with a rolling pin). Combine crumbs with the melted butter and mix until evenly moistened.
- Divide crust among serving cups: Spoon about 1 tablespoon of the mixture into each serving cup and press down to form a compact crust. Set cups in the fridge while you make the filling.
- Make the mascarpone layer: In a large bowl, beat the softened mascarpone, chocolate hazelnut spread, powdered sugar, and vanilla extract until smooth and homogenous. Avoid overbeating — mascarpone can break and become grainy if overworked.
- Whip the cream: In a separate chilled bowl, whip the cold heavy cream to soft peaks (hold the mixer at medium speed and check frequently).
- Fold gently: Gently fold the whipped cream into the mascarpone mixture until combined. Use a spatula and fold with patience to retain the light, airy texture.
- Assemble: Spoon or pipe the filling evenly over the chilled crusts in each cup.
- Chill: Refrigerate the filled cups for at least 1 hour (longer is fine — up to 4 hours for best melding of flavors).
- Finish and serve: Optional — top with a dollop of whipped cream, chocolate shavings, chopped toasted hazelnuts, or a dusting of cocoa powder just before serving.
Practical tips
- Chill the mixing bowl and whisk briefly before whipping cream — it helps reach soft peaks faster.
- Don’t overmix mascarpone; low-and-slow mixing yields a silkier texture.
- Press crust firmly for a cleaner spooning experience — a compact base helps contrast textures.
- If mascarpone becomes too soft, briefly chill it in the fridge and stir gently before continuing.
Best Pairings
- Beverage pairings: Serve alongside strong espresso, a nutty americanos, or a rich dessert wine (e.g., tawny port or vin santo).
- Palate cleansers: A small scoop of lemon sorbet or a fresh berry compote brightens the richness.
- Alternate service ideas: Spoon over warm waffles, use as a filling for crepes, or dollop on toasted brioche for an elevated breakfast treat. If you prefer custard-style mini desserts, compare textures with these Mini Chocolate Custard Cups for another elegant option.
Storage Instructions
- Room temperature: Because this recipe contains mascarpone and whipped cream, do not leave cups at room temperature for more than 2 hours (per USDA/CDC guidelines for perishable dairy).
- Refrigeration: Store covered in the refrigerator for up to 3–4 days. Place an airtight lid or cling film over individual cups to prevent odor absorption.
- Freezer: You can freeze assembled cups for up to 1 month, but texture will change (whipped cream can be grainy after thawing). To freeze with better results, freeze the filling in a separate container and assemble with a fresh crust and toppings after thawing.
Pro Tips & Tricks
- Use full-fat mascarpone for the creamiest result — the higher fat stabilizes the texture.
- Temperature control matters: let mascarpone sit at room temperature just long enough to soften; overly warm mascarpone will be runny.
- For stable whipped cream that holds peaks longer, add 1 teaspoon of powdered sugar per cup of cream; alternatively, use a stabilizer like a small amount of mascarpone folded into the whipped cream mixture.
- Toast hazelnuts briefly in a dry skillet until fragrant and let cool before chopping — it intensifies flavor and prevents sogginess when sprinkled on top.
- If you want cleaner piping, chill the filling briefly (10–15 minutes) so it holds shape better in the piping bag.
Creative Twists
- Salted Caramel Hazelnut: Swirl 2 tablespoons of salted caramel into the mascarpone mixture before folding in whipped cream and top with flaky sea salt.
- Coffee Hazelnut: Add 1–2 tablespoons of strong espresso or instant coffee dissolved in 1 tablespoon warm water to the mascarpone mix for tiramisu-like notes.
- Berry-Studded: Fold 1/2 cup mashed raspberries or a small raspberry puree into half the filling to create layered chocolate-hazelnut and berry cups.
- Gluten-free/Vegan option: Use gluten-free sandwich cookies for the crust and substitute mascarpone with a cashew-coconut cream blend plus aquafaba-whipped “cream” for a vegan version.
Frequently Asked Questions
Q: Can I make the crust using graham crackers or nuts instead of sandwich cookies?
A: Yes. Use graham cracker crumbs or finely ground toasted hazelnuts mixed with a touch of butter (adjust quantity to form a pressable crust).
Q: My mascarpone split — how can I fix it?
A: If the mascarpone curdles, chill it for 10–20 minutes and gently beat with a spatula to reincorporate. Avoid high-speed mixing with mascarpone.
Q: Can I prepare these the night before?
A: Absolutely. Assemble and refrigerate up to 24 hours before serving; add toppings just before serving for the best presentation.
Q: How can I reduce sugar or calories?
A: Use a reduced-sugar hazelnut spread (if available), cut powdered sugar to 1–2 tablespoons, or serve smaller portions. Note that texture and sweetness will change.
Q: Are these safe for kids?
A: Yes, this recipe contains no alcohol by default. Always verify ingredient labels for allergens (nuts present in hazelnut spread and optional toppings).
Conclusion
Give these Chocolate Hazelnut Mascarpone Cups a try the next time you want to impress with minimal effort — they’re quick to assemble, endlessly adaptable, and decadently satisfying. For another mascarpone-mini idea, see the lovely Tara’s Nutella Mascarpone mini cheesecakes, and for an inventive breakfast twist check out hazelnut-cocoa mascarpone stuffed French toast sandwiches for inspiration.
If you make them, leave a comment with your favorite topping or tag your photo — I love seeing your versions and sharing reader ideas.
Print
Chocolate Hazelnut Mascarpone Cups
- Total Time: 80 minutes
- Yield: 6 cups 1x
- Diet: Vegetarian
Description
Indulge in these elegant no-bake chocolate hazelnut mascarpone cups, perfect for any gathering or a cozy night in.
Ingredients
- 12 chocolate creme sandwich cookies (e.g., Oreo-style)
- 2 tablespoons (30 grams) unsalted butter, melted
- 8.8 ounces (250 grams) mascarpone cheese, softened to room temperature
- 2/3 cup (200 grams) chocolate hazelnut spread (e.g., Nutella)
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) heavy cream, cold
Instructions
- Crush the chocolate creme cookies into fine crumbs and combine with the melted butter.
- Divide the crust mixture among serving cups and press down to form a compact layer.
- In a large bowl, beat the mascarpone, chocolate hazelnut spread, powdered sugar, and vanilla until smooth.
- Whip the cold heavy cream in a separate bowl until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until combined.
- Spoon or pipe the filling over the crusts in each cup.
- Refrigerate for at least 1 hour before serving.
- Optionally top with whipped cream, chocolate shavings, or chopped hazelnuts just before serving.
Notes
Keep assembled cups refrigerated and consume within 3–4 days. For best results, do not leave at room temperature for more than 2 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 820
- Sugar: 35g
- Sodium: 200mg
- Fat: 52g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
