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Ingredients

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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

Chocolate Cream Cups

  • 20 min
  • Serves 4
  • Easy

Ingredients

Recipe

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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.

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