Crunchy Chocolate Cups with Mascarpone Cream
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dark Chocolate | 200g |
| Cornflakes | 50g |
| Fresh Cream | 150g |
| Cream Cheese | 100g |
| Mascarpone | 100g |
| Powdered Sugar | 2 tbsp |
| Hazelnut Crumbs | 50g |
| Vanilla Extract | 1 tsp |
| White Chocolate | 25g |
| Whole Hazelnuts | 6 |
| Hazelnut Crumbs (for decoration) | To taste |
Instructions:
-
Prepare the Crunchy Chocolate Base:
- Begin by chopping the dark chocolate into small pieces. Place it in a heatproof bowl or a double boiler and melt it gently. You can use a microwave at low power in short bursts or melt it over a double boiler, stirring frequently until fully melted and smooth.
-
Mix with Cornflakes:
- In a separate bowl, pour in the cornflakes. Add the melted dark chocolate over the cornflakes and gently stir using a spatula. Be careful not to break the cornflakes too much; the idea is to coat them evenly with the chocolate.
-
Mold the Cups:
- Place cupcake liners (preferably two per cup for extra stability) on a tray. Using a spoon, transfer a portion of the chocolate-cornflake mixture into each liner. Spread it evenly on the bottom and up the sides of the liners, pressing gently with the back of the spoon. Repeat the process for all six cups, ensuring a uniform layer.
-
Chill the Cups:
- Once all cups are filled, place the tray in the refrigerator and let the chocolate base set for at least 30 minutes or until firm.
-
Make the Mascarpone Cream Filling:
- While the chocolate cups are setting, prepare the mascarpone cream. In a cold mixing bowl, whip the fresh cream using electric beaters until it forms soft peaks. Add the powdered sugar and vanilla extract, continuing to whip until it thickens further.
- Once the cream is light and fluffy, gently fold in the mascarpone cheese and hazelnut crumbs. Continue folding until the mixture is smooth and well combined.
-
Pipe the Cream into the Cups:
- Transfer the mascarpone cream mixture into a piping bag fitted with a star nozzle (or any decorative tip you prefer). Once the chocolate cups have hardened, carefully pipe the mascarpone cream into each one, filling them generously.
-
Decorate the Cups:
- Melt the white chocolate in the microwave or over a double boiler and drizzle it over the top of the mascarpone cream in each cup.
- Sprinkle some hazelnut crumbs over the white chocolate for added texture and flavor. Top each cup with a whole hazelnut for an elegant finishing touch.
-
Chill and Serve:
- Place the filled and decorated chocolate cups back in the refrigerator for about 15-20 minutes to allow the white chocolate to set. Once ready, serve these indulgent, crunchy chocolate cups as a delicious and eye-catching dessert.
Enjoy the delightful contrast of crunchy chocolate with the smooth, creamy mascarpone filling. These treats are perfect for special occasions or as a luxurious after-dinner indulgence. The blend of dark chocolate, cream, and hazelnut creates a harmony of flavors that will surely impress your guests!
