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Chocolate Cream Cups

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Ingredients

Adjust Servings:

	Cocoa Cookies – 3 ½ oz (100g)
	Hazelnuts – 1 oz (30 g) Chopped
	Butter – 2 oz (60 g)
	Dark Chocolate – 3 ½ oz (100g)
	White Chocolate – 3 ½ oz (100g)
	Cream – 13 ½ oz (400 ml) Heavy whipping cream

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Chocolate Cream Cups

Name: Chocolate Cream Cups
Total time: 20 min
Yield: 4 Servings
Ingredients: Cocoa Cookies: 3 ½ oz (100g); Hazelnuts: 1 oz (30 g); Butter: 2 oz (60 g); Dark Chocolate: 3 ½ oz (100g); White Chocolate: 3 ½ oz (100g); Cream: 13 ½ oz (400 ml)

20 min
Serves 4
Easy

Ingredients

Cocoa Cookies – 3 ½ oz (100g)
Hazelnuts
Chopped
– 1 oz (30 g)
Butter – 2 oz (60 g)
Dark Chocolate – 3 ½ oz (100g)
White Chocolate – 3 ½ oz (100g)
Cream
Heavy whipping cream
– 13 ½ oz (400 ml)

Recipe

Desserts in cups are all the rage right now. After all, they are more elegant and luxurious-looking than muffins or soufflés, plus, they are a breeze to make. Today’s recipe for chocolate cream cups is exactly like that — ridiculously easy yet delightful and delicious. This dessert will become the perfect conclusion to a dinner party or a special occasion, or an ideal pick-me-up for whenever you need a short break from everyday life. Cocoa cookies, chocolate cream, and chopped hazelnuts make a sinfully sweet flavor combination you’ll want to make again and again.

Without further ado, grab your cookies, chocolates, heavy whipping cream, butter, and hazelnuts, and let’s start preparing this delectable dessert!

Steps

1 Done	Place cookies in a ziplock bag and grind them into crumbs using a rolling pin.
2 Done	Transfer them to a deep bowl, add chopped hazelnuts and melted butter, and mix until the crumbs are wholly coated.
3 Done	Divide the mixture between small glasses, pressing it into the bottom, and pop them in the fridge for 20 minutes.
4 Done	Break the two chocolates into two small bowls. Warm half of the fresh whipping cream and divide it equally between the two bowls. Stir until the chocolate melts and then let cool in the fridge.
5 Done	Meanwhile, whip the remaining cream. Add half to the white chocolate, stirring gently with a spatula.
6 Done	Pour the cream over the cookie base and refrigerate for at least half an hour.
7 Done	Combine the remaining whipped cream with the dark chocolate and pour the cream into the glasses. Let set in the fridge for at least another half hour.
8 Done	Sprinkle with chopped hazelnuts and serve.

Chocolate cream cups will keep in the fridge for up to 3 days, but we're sure, it will be long gone way before that time.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.