Chocolate Hazelnut Dessert in a Glass
No-bake, easy and quick to make Chocolate Hazelnut Dessert in a glass with chocolate ganache, hazelnut mascarpone mousse and hazelnut wafers. This dessert is perfect for Valentine's day even if you are a beginner at making desserts, you can still make this and impress!
Servings: 4 portions
- 130 g whipping cream
- 100 g semi-sweet chocolate chopped, I use Callebaut 54.5%
Hazelnut mascarpone mousse
- 140 g mascarpone
- 70 g powdered sugar
- 75 g Loacker hazelnut spread or your favorite hazelnut spread
- 180 g whipping cream cold
- 80 g Loacker napolitaner with hazelnut cream or your favorite hazelnut wafers
- whipped cream
- roasted hazelnuts
- hazelnut spread
- Loacker mini
Heat up the whipping cream until simmering, remove from heat and add the chopped chocolate. Leave for a minute, then mix with a whisk or a spatula until you get a glossy, shiny, homogenous ganache.
Hazelnut mascarpone mousse
Mix the mascarpone cheese with powdered sugar for about half a minute, until creamy.
Add the hazelnut spread and briefly mix to combine.
Pour in the cold cream while mixing the mascarpone with an electric mixer. Mix to soft peaks, until the mousse can lightly hold its shape. Pour the mousse into a piping bag or a zip-lock bag for easier layering, or use a spoon if you don't have a piping bag.
Crush the Loacker wafers into small bits and set aside.
Prepare 2 - 4 glasses or mason jars. On the photo I used 2 glasses of 500 ml (17 oz).
These instructions are for 2 glasses, if you are using more, split the ingredients accordingly. Pour some ganache in the glasses, then put a quarter of the crushed wafers in each glass.
Pour some ganache on top just to cover the wafers.
Now pipe in a layer of the mascarpone mousse, top with some ganache, then add the rest of the wafers.
Cover with the ganache and then the mousse on top. Put in the fridge to set for at least 2 hours.
Decorate with whipped cream, chopped roasted hazelnuts, hazelnut spread and a chocolate covered wafer. Enjoy :)
- Be careful to not over-mix the mascarpone and cream as the mixture can easily split and get grainy. There is no saving that! Just mix it until slightly holding shape, making soft peaks.
- To pour the chocolate ganache into the glasses it's best if you pour it from a pouring jug or something similar.
- To use a piping bag or a zip-lock bag to pipe the mousse, just put the mousse into a piping bag and cut a small piece at the end to make a hole. Then, pipe it on top of the chocolate ganache in even layers.
- This dessert can be prepared one day in advance but it's best to do it on the same day so that the wafers stay crispier. The longer this dessert waits in the fridge the more wafers bind water to themselves and lose the crispiness. If you make this one day in advance, leave the decorations to do before serving.
- If you want to make this dessert boozy, replace a few tablespoons of the cream in the ganache with Baileys Irish cream liqueur or any other liqueurs you fancy.