Chocolate Hazelnut Mousse Cups Recipe

5 1 1
Chocolate Hazelnut Mousse Cups Recipe
Chocolate Hazelnut Mousse Cups Recipe photo by Taste of Home
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Chocolate Hazelnut Mousse Cups Recipe

Read Reviews
5 1 1
Publisher Photo
Three of my favorite foods—chocolate, hazelnuts and puff pastry—come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. —Roxanne Chan, Albany, California
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling

Ingredients

  • 1 package (10 ounces) frozen puff pastry shells, thawed
  • 1/2 cup heavy whipping cream
  • 1 to 2 tablespoons confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup mascarpone cheese
  • 1/2 cup Nutella
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons miniature semisweet chocolate chips
  • Additional miniature semisweet chocolate chips, melted, optional
  • 2 tablespoons chopped hazelnuts, toasted

Directions

Bake pastry shells according to package directions. Cool completely.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chocolate Hazelnut Mousse Cups in Simple & Delicious October/November 2013, p40

Nutritional Facts

1 serving: 581 calories, 48g fat (19g saturated fat), 74mg cholesterol, 269mg sodium, 36g carbohydrate (19g sugars, 2g fiber), 9g protein.

  • 1 package (10 ounces) frozen puff pastry shells, thawed
  • 1/2 cup heavy whipping cream
  • 1 to 2 tablespoons confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup mascarpone cheese
  • 1/2 cup Nutella
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons miniature semisweet chocolate chips
  • Additional miniature semisweet chocolate chips, melted, optional
  • 2 tablespoons chopped hazelnuts, toasted
  1. Bake pastry shells according to package directions. Cool completely.
  2. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
  3. In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chocolate Hazelnut Mousse Cups in Simple & Delicious October/November 2013, p40

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pamleen User ID: 1620202 225891
Reviewed May. 4, 2015

"easy and delicious!"

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