This easy and creamy Nigella Galbani Mascarpone & Hazelnut Chocolate Pots are the perfect indulgence for any chocolate lover. Quick to make and incredibly satisfying, this dessert combines rich dark chocolate with smooth mascarpone and crunchy hazelnuts. Whether you chill it or enjoy it warm, it’s a versatile treat everyone will love!
Ingredients Needed:
- 1 handful of hazelnuts
- 200 grams good quality dark cooking chocolate
- 50 grams caster sugar
- 100 millilitres boiling water
- 150 grams Galbani mascarpone cheese
How To Make Galbani Mascarpone & Hazelnut Chocolate Pots?
- Prepare the Hazelnuts: Smash up the hazelnuts and place them in the bottom of glass jars or espresso cups.
- Melt the Chocolate: Heat the caster sugar with the boiling water in a small pan. Smash the dark chocolate in a Pyrex bowl and place the bowl over the sugar and boiling water, making sure the bowl doesn’t touch the water. Melt the chocolate, then remove from heat and slowly stir in the sugar water.
- Mix with Mascarpone: Gently fold in the Galbani mascarpone until you get a smooth, custard-like texture.
- Assemble and Chill: Pour the mixture into the jars, top with more chopped hazelnuts, and chill in the fridge for at least an hour (or enjoy immediately if preferred).
Recipe Tips:
- Use high-quality dark chocolate: It makes a big difference in the taste, so choose the best dark chocolate you can find for a richer flavor.
- Be gentle with folding the mascarpone: When mixing in the mascarpone, do it slowly to keep the creamy texture smooth and prevent it from being too runny.
- Chill the pots for a better texture: Let the chocolate pots chill for at least an hour in the fridge to get a firmer, more satisfying texture.
- Crush hazelnuts fresh: Smash your hazelnuts just before using them for extra crunch, and feel free to add a bit more for topping.
- Try it warm with cold mascarpone: For a twist, pour the melted chocolate into the jars and top with a cold dollop of mascarpone. The mix of hot and cold is delicious!
How To Store Leftovers?
Let the leftover chocolate pots cool to room temperature. Then, cover and store them in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 360 kcal
- Total Fat: 28g
- Saturated Fat: 13g
- Cholesterol: 34.9mg
- Sodium: 149.6mg
- Potassium: 190.4mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Galbani Mascarpone & Hazelnut Chocolate Pots
Description
This easy and creamy Nigella Galbani Mascarpone & Hazelnut Chocolate Pots are the perfect indulgence for any chocolate lover. Quick to make and incredibly satisfying, this dessert combines rich dark chocolate with smooth mascarpone and crunchy hazelnuts. Whether you chill it or enjoy it warm, it’s a versatile treat everyone will love!
Ingredients
Instructions
- Prepare the Hazelnuts: Smash up the hazelnuts and place them in the bottom of glass jars or espresso cups.
- Melt the Chocolate: Heat the caster sugar with the boiling water in a small pan. Smash the dark chocolate in a Pyrex bowl and place the bowl over the sugar and boiling water, making sure the bowl doesn’t touch the water. Melt the chocolate, then remove from heat and slowly stir in the sugar water.
- Mix with Mascarpone: Gently fold in the Galbani mascarpone until you get a smooth, custard-like texture.
- Assemble and Chill: Pour the mixture into the jars, top with more chopped hazelnuts, and chill in the fridge for at least an hour (or enjoy immediately if preferred).
Notes
- Use high-quality dark chocolate: It makes a big difference in the taste, so choose the best dark chocolate you can find for a richer flavor.
- Be gentle with folding the mascarpone: When mixing in the mascarpone, do it slowly to keep the creamy texture smooth and prevent it from being too runny.
- Chill the pots for a better texture: Let the chocolate pots chill for at least an hour in the fridge to get a firmer, more satisfying texture.
- Crush hazelnuts fresh: Smash your hazelnuts just before using them for extra crunch, and feel free to add a bit more for topping.
- Try it warm with cold mascarpone: For a twist, pour the melted chocolate into the jars and top with a cold dollop of mascarpone. The mix of hot and cold is delicious!
Nigella Galbani Mascarpone & Hazelnut Chocolate Pots