Crunchy chocolate cups with mascarpone cream

Name: Crunchy chocolate cups with mascarpone cream
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 6
Ingredients: Dark chocolate 7 oz; Corn flakes 1.8 cups; Fresh liquid cream &frac23; cup; Cream cheese 3.5 oz; Mascarpone cheese 0.42 cup; Powdered sugar 2 spoonfuls; Chopped hazelnuts &frac13; cup; Vanilla extract 1 tsp; White chocolate 0.9 oz; Hazelnuts 6; Chopped hazelnuts to taste

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512

Calories per serving

Vegetarian

Energy Kcal 512
Carbohydrates g 34.3
of which sugars g 27.9
Protein g 8.3
Fats g 37.9
of which saturated fat g 16.88
Fiber g 2.4
Cholesterol mg 38
Sodium mg 120

Difficulty: Average
Prep time: 30 min
Cook time: 3 min
Makes: 6 pieces
Cost: Average
Note plus the cooling time for the cups

PRESENTATION

Recipe by
Luisa Orizio

Crunchy chocolate cups with mascarpone cream filling are a tasty, Italian-inspired treat that really, really brings fun and creamy flavor to your table without much fuss. Picture this: warm summer days in Italy—folks love a dessert that doesn’t need an oven. These chocolate dessert cups hit the mark. Seriously good. You use corn flakes for the shell—which adds a modern twist—something you wouldn’t find in traditional Italian desserts—but it’s way, way better for that crunchy texture.

The combo of crispy chocolate and the smooth, rich mascarpone filling? It’s a hit. Add toasted hazelnuts and the nutty taste just sings with the sweet chocolate and mellow, creamy cheese. And every bite is balanced and just so, so delightful. Plus, these are super easy to customize—try adding berries, cookie bits, or even a spoonful of jam to make it yours. Pretty much. In northern Italy, mascarpone shines in desserts like tiramisu, but here? And look, it takes on a new role in this mascarpone chocolate recipe.

The filling is extra moist and fluffy, thanks to whipped cream. It’s like eating a little cloud inside a crunchy shell. Which is great. This contrast is what makes these homemade chocolate cups so exciting—you get a bit of everything: crispy, creamy, and sweet. Kids love them as an after-school snack, and adults can toss in a dash of espresso powder or a splash of liqueur for a fancier touch.

These no-bake chocolate treats fit in perfectly at a picnic, a quick summer party, or just for enjoying on a hot afternoon when nobody wants to turn on the stove. And the sauce? To be honest, you end up with a super tender, tasty snack that feels special but comes together in hardly any time. It’s all about blending Italian flavors with a fresh, easy-going vibe. This captures the core of modern Italian desserts—mixing tradition with a playful twist, creating food that brings everyone together.

INGREDIENTS

512

Calories per serving

Ingredients for the cups: Dark chocolate 7 oz (200 g); Corn flakes 1.8 cups (50 g)

for the filling: Fresh liquid cream ⅔ cup (150 g); Cream cheese 3.5 oz (100 g); Mascarpone cheese 0.42 cup (100 g); Powdered sugar 2 spoonfuls; Chopped hazelnuts ⅓ cup (50 g); Vanilla extract 1 tsp

for decoration: White chocolate 0.9 oz (25 g); Hazelnuts 6; Chopped hazelnuts to taste

Preparation

How to prepare Crunchy chocolate cups with mascarpone cream

To prepare the crunchy chocolate cups with mascarpone cream, start by chopping the dark chocolate 1. Transfer it to a bowl or a bain-marie bowl and melt it in the microwave at low power in several intervals, or in a bain-marie. Then pour the corn flakes into a bowl 2, add the melted chocolate 3

and gently mix with a spatula without breaking the cereal 4. Then place the paper cups on a tray, stacking two on top of each other, so they are more rigid. Then transfer a little of the mixture into each cup and spread it both on the base and the edges using the back of a teaspoon 5. Repeat the same operation to create all 6 cups 6. Then transfer them to the refrigerator to set.

Meanwhile, take care of the filling cream: whip the cream with well-chilled whisks and bowl 7 and set aside. Pour the creamy cheese into a bowl 8, then add the powdered sugar 9

and the vanilla essence 10. Then mix with a spatula 11 until you get a smooth mixture 12.

Then add the chopped hazelnuts 13, the mascarpone 14, and mix again. Then add the whipped cream and mix from bottom to top 15 to not deflate the mixture.

Once it is smooth and fluffy 16, transfer it to a piping bag with a star nozzle 17. As soon as the cups have solidified, take them out of the fridge 18