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Three glass cups layered with a chocolate cookie crumb base and creamy chocolate hazelnut mascarpone mousse, topped with whipped cream, chocolate shavings, and a fresh mint sprig.

Chocolate Hazelnut Mascarpone Cups

A luxurious, no-bake Italian dessert parfait featuring a crunchy base of crushed chocolate cookies, layered with a velvety, cloud-like chocolate hazelnut mascarpone mousse, and crowned with fresh whipped cream, milk chocolate curls, and vibrant garden mint.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 3 people
Course: Dessert
Cuisine: Italian
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces mascarpone cheese softened completely to room temperature on the counter for smooth low-speed mixing
  • ½ cup chocolate hazelnut spread such as Nutella to deliver a rich, nutty cocoa flavor profile depth
  • 1 cup heavy whipping cream divided cleanly for the fluffy core body and the final white topping decoration clouds
  • 1 cup Oreo cookie crumbs crushed finely inside a plastic bag to build a dark, textured crunchy biscuit floor
  • 2 tablespoons powdered sugar sifted well to sweeten the top whipped cream layer smoothly without any heavy grains

Equipment

  • 1 Electric Hand Mixer Used on low speed to smoothly blend the cheese base and high speed to whip the cold heavy cream
  • 2 Glass Mixing Bowls One spacious bowl used for building the chocolate core, the other chilled for the whipping steps
  • 3 Clear Tumbler Glasses Single-serving cups used to beautifully showcase the dark biscuit floor and light brown mousse layers

Method
 

  1. Crush your chocolate Oreo cookies inside a secure zip-top bag using a wooden rolling pin until they form fine, textured crumbs.
  2. Divide the chocolate cookie crumbs evenly among the bottoms of three clear glass tumblers, pressing down softly to form a uniform floor line.
  3. Combine your softened room-temperature mascarpone cheese and chocolate hazelnut spread inside a large bowl, mixing on low speed for sixty seconds until uniform.
  4. Beat a half-cup of the cold heavy cream inside a separate chilled bowl on high speed until stable, stiff peaks form cleanly.
  5. Spoon one-third of the stiff cream directly into the chocolate mascarpone container, folding gently with a spatula to loosen the dense texture.
  6. Add the remaining whipped cream slowly, folding with gentle circular motions just until the white and brown layers blend uniformly into a cloud-like mousse.
  7. Spoon the fluffy chocolate mixture evenly into your prepared glasses right over the cookie crust line, smoothing the surfaces flat with a spatula.
  8. Whip the final half-cup of cold heavy cream and powdered sugar into a thick cloud, dollop over the right-hand crest of the cups, and garnish with chocolate curls and fresh mint before chilling.

Notes

Allow the mascarpone cheese to soften completely to room temperature on your counter before blending to prevent the delicate dairy fats from splitting or turning grainy. Mix the cheese and hazelnut spread on low speed just until combined to maintain a silky texture.