These elegant layered dessert cups combine the rich flavors of chocolate, caramel, and roasted hazelnuts with smooth mascarpone cream for an unforgettable dessert experience. Perfect for special occasions or when you want to impress your guests with a restaurant-quality dessert at home.
Ingredients
For the Top and Bottom Layers
- 250g (8.8 oz) cold mascarpone
- 250g (8.8 oz) cold heavy cream
- 70g (2.5 oz) caramelized sweetened condensed milk (dulce de leche)
- 70g (2.5 oz) hazelnut nougat cream (Nutella or similar)
For the Middle Layer
- 60g (2.1 oz) hazelnuts
- 60g (2.1 oz) dark chocolate
- 100g (3.5 oz) caramelized sweetened condensed milk
For the Chocolate Ganache
- 70g (2.5 oz) heavy cream
- 70g (2.5 oz) dark chocolate
For the Topping
- 100g (3.5 oz) cold heavy cream
- Roasted hazelnuts, coarsely chopped, for garnish
- Dark chocolate, coarsely chopped, for garnish
Preparation Time
- Prep Time: 45 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 45 minutes
- Servings: 4 portions
Step-by-Step Instructions
Preparing the Middle Layer
- Toast hazelnuts in a dry skillet over medium heat until fragrant and skin begins to peel, about 5-7 minutes. Let cool completely.
- Coarsely chop the cooled hazelnuts and set aside.
- Roughly chop the dark chocolate into small pieces.
- Stir the caramelized sweetened condensed milk until smooth and transfer to a piping bag with a small round tip.
Making the Ganache
- Finely chop the dark chocolate and place in a heat-resistant bowl.
- Heat the cream in a small saucepan until just before boiling point (small bubbles form around the edges).
- Pour the hot cream over the chocolate and let stand for 1 minute.
- Stir slowly from the center outward until completely smooth.
- Allow to cool to room temperature, stirring occasionally to maintain smoothness.
Creating the Cream Layers
- In a large bowl, whip together cold mascarpone and cold heavy cream until soft peaks form.
- Divide the mixture equally into two portions.
- Fold the caramelized sweetened condensed milk into one portion until well combined.
- Incorporate the hazelnut nougat cream into the second portion until smooth.
Assembly
- Layer the caramel mascarpone cream evenly among four dessert glasses.
- Sprinkle with chopped hazelnuts and dark chocolate.
- Pipe swirls of caramelized condensed milk over the nuts and chocolate.
- Add the chocolate-hazelnut mascarpone cream layer.
- Pour the cooled ganache over the top.
- Refrigerate for at least 1 hour.
Final Decoration
- Whip the cold cream until stiff peaks form.
- Transfer to a piping bag fitted with a star tip.
- Pipe decorative swirls on top of each dessert.
- Garnish with chopped hazelnuts and dark chocolate.
Nutritional Information (per serving)
- Calories: 850
- Total Fat: 65g
- Saturated Fat: 38g
- Carbohydrates: 62g
- Sugar: 48g
- Protein: 12g
- Fiber: 4g
- Sodium: 95mg
Pro Tips and Tricks
- All dairy ingredients should be cold for optimal whipping results
- Toast hazelnuts until deeply golden for maximum flavor
- Use high-quality dark chocolate (60-70% cocoa) for the best taste
- Allow each layer to set slightly in the refrigerator for cleaner layers
- Warm your piping bag slightly if the caramel is too thick to pipe
- Use a hot knife to chop chocolate for cleaner cuts
Variations and Substitutions
- Replace dark chocolate with milk chocolate for a sweeter dessert
- Substitute hazelnuts with almonds or pecans
- Use store-bought caramel sauce instead of caramelized condensed milk
- Replace mascarpone with cream cheese for a tangier flavor
- Make it gluten-free by ensuring all ingredients are certified gluten-free
- Create a dairy-free version using coconut cream and dairy-free chocolate
Common FAQs
Q: Can I make these dessert cups ahead of time?
A: Yes, you can prepare them up to 24 hours in advance. Add the whipped cream topping and garnishes just before serving.
Q: Why did my mascarpone mixture curdle?
A: This usually happens when the ingredients are at different temperatures. Ensure both mascarpone and cream are cold, and avoid overbeating.
Q: Can I freeze these dessert cups?
A: While possible, freezing isn’t recommended as it may affect the texture of the cream layers. Best enjoyed fresh or within 2-3 days when refrigerated.
Q: What can I use instead of caramelized sweetened condensed milk?
A: You can use store-bought dulce de leche, caramel sauce, or make your own by slowly cooking sweetened condensed milk.
Storage and Make-Ahead Tips
- Store assembled desserts (without final decoration) in the refrigerator for up to 3 days
- Cover each cup with plastic wrap to prevent absorbing refrigerator odors
- Add the whipped cream topping and garnishes just before serving
- Individual components can be prepared 1-2 days ahead and stored separately
- Ganache can be made ahead and rewarmed gently before using
- Toasted hazelnuts can be stored in an airtight container for up to 2 weeks