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Light and airy mascarpone cream layers with caramel and chocolate notes, crunchy hazelnut and chocolate pieces, sweet caramelized sweetened condensed milk, delicate ganache and fine whipped cream merge in this dessert to create an irresistible treat. It is easy to make with ordinary ingredients. You can find a detailed nut caramel chocolate dessert cups recipe with the exact quantities and step-by-step instructions below.
Chocolatey and caramelly with a crunchy note
This dessert consists of two airy mascarpone cream layers. The bottom layer has a slight hint of caramel. The top layer is chocolatey.
Hazelnut and chocolate pieces provide a flavorful change to the delicate cream. They provide a crunchy surprise. The filled Easter pasha with caramel flavor and nuts is similar.
The thin layer of caramelized sweetened condensed milk provides even more caramel sweetness. Fine whipped cream rounds off the taste.
Alternative ingredients for nut caramel chocolate dessert cups
Caramelized sweetened condensed milk
I use caramelized sweetened condensed milk in the recipe. However, a caramel sauce works just as well. You can make it yourself or buy it.
Nut nougat cream
Use a delicious, high-quality nut nougat cream for the layered dessert. It can also be homemade.
Hazelnuts
You should definitely roast hazelnuts to release their flavor. Alternatively, you can try the chocolate dessert with almonds, for example.
Dark chocolate
You can replace dark chocolate with milk chocolate, as in the chocolate peanut clusters recipe. The important thing is that the chocolate tastes delicious and is of good quality.
A visual highlight too
This nut caramel chocolate dessert not only has a delicious taste. It is also a visual highlight, similar to the cheesecake on a stick or the Rainbow Cake.
The three different layers in the cups and the cream topping look delicious. This makes it perfect for serving at a party, alongside the mango tiramisu cups and the apple caramel dessert cups.
These layered dessert cups are
- airy,
- creamy,
- delicate,
- chocolaty,
- incredibly delicious,
- with hazelnuts,
- with a hint of caramel,
- with crunchy nut and chocolate pieces,
- with mascarpone and cream,
- easy to make with common ingredients,
- a sweet eye-catcher,
- easy to serve,
- ideal during the week or for a party.
How to make nut caramel chocolate dessert: tips and tricks
- Use good quality chocolate for the layered dessert cups.
- You can use milk chocolate instead of dark chocolate.
- You can replace caramelized sweetened condensed milk with caramel sauce.
- You can sweeten the cream for the topping with powdered sugar to taste before whipping.
Have you made the nut caramel chocolate dessert cups using this recipe? I look forward to seeing your results, your star rating and your comment below on how it turned out and how you liked it.
Try these dessert cup recipes too:
- Strawberry mascarpone dessert – fruity and creamy
- Dessert cups with fruits and ladyfingers: for every season
- Mango coconut dessert cups with banana and lime
Nut caramel chocolate dessert cups
Equipment
- dessert cups
- piping bag with star nozzle
Ingredients
for the top and bottom layer
- 250 g mascarpone cold
- 250 g cream cold
- 70 g caramelized sweetened condensed milk
- 70 g nut nougat cream
for the middle layer
- 60 g hazelnuts
- 60 g dark chocolate
- 100 g caramelized sweetened condensed milk
for the ganache
- 70 g cream
- 70 g dark chocolate
for the topping
- 100 g cream cold
- some hazelnuts roasted and coarsely chopped
- some dark chocolate coarsely chopped
Instructions
Preparation of the middle layers
- Coarsely chop hazelnuts, roast them in a frying pan and leave to cool.
- Coarsely chop dark chocolate.
- Briefly stir caramelized sweetened condensed milk and transfer to a piping bag with a narrow hole.
Preparation of the ganache
- Break dark chocolate into pieces.
- Heat cream (do not boil!), add the chocolate pieces and stir until the chocolate has melted and a smooth chocolate mixture is formed.
- Leave the ganache to cool to room temperature, stirring occasionally.
Preparation of the top and bottom layers
- Whip mascarpone and cream together into a creamy mixture and divide it into two equal portions.
- Add caramelized sweetened condensed milk to one portion of the mascarpone cream mixture and beat briefly to form an airy caramel mixture.
- Add nut nougat cream to the second portion of the mascarpone cream mixture and whip briefly to form an airy chocolate mixture.
Preparation of the dessert
- Divide the caramel mascarpone cream mixture between four dessert cups that are not too small. Sprinkle the chopped hazelnuts and chopped dark chocolate and pipe the caramelized sweetened condensed milk from the piping bag onto the mixture. Pipe the chocolate mascarpone cream mixture on top. Pour the ganache over the dessert.
- Chill the layered dessert for about 1 hour.
Preparation of the topping
- Whip cream until stiff and transfer to a piping bag with a star nozzle.
- Pipe the whipped cream onto the layered dessert in each cup and decorate with coarsely chopped hazelnuts and dark chocolate.
Notes
- Use good quality chocolate for the layered dessert cups.
- You can use milk chocolate instead of dark chocolate.
- You can replace caramelized sweetened condensed milk with caramel sauce.
- You can sweeten the cream for the topping with powdered sugar to taste before whipping.
- Take note of the detailed tips and tricks for making the nut caramel chocolate dessert cups at the top of the article.
If you are using Pinterest, you can pin the following picture:
