Chocolate hazelnut dessert cups are an easy, no bake recipe! Chocolate hazelnut cookie crust, topped with chocolate hazelnut cream, and chocolate ganache. These dessert cups are perfect for parties, picnics, and bake sales!
Ingredients for Chocolate Hazelnut Dessert Cups
- Chocolate hazelnut sandwich cookies: For this recipe, I found Chocolate Hazelnut Oreos! If you can’t find these cookies, regular Oreo cookies or your favorite brand of chocolate sandwich cookies are a perfect substitute.
- Unsalted butter: Melted. You can also use salted butter if you prefer.
- Cream cheese: Room temperature works best for easy creaming.
- Granulated sugar: Sweetens the chocolate hazelnut cream.
- Vanilla extract: Vanilla extract adds a bit of vanilla flavor to the chocolate hazelnut cream.
- Chocolate hazelnut spread: In other words, Nutella! Or your favorite brand!
- Heavy cream: Cold heavy cream helps the chocolate hazelnut cream whip up and become light and fluffy. Also, add it to the chocolate chips to make chocolate ganache to drizzle over the dessert cups.
- Chocolate chips: Use whatever you would like! Dark chocolate, semi-sweet chocolate, or milk chocolate chips.
Tools & Supplies for Making Chocolate Hazelnut Dessert Cups
How to Make Chocolate Hazelnut Dessert Cups
Chocolate hazelnut dessert cups are simple to make and are no bake! They come together in about 20 minutes! To make the dessert cups, I recommend using an electric hand mixer.
- Combine chocolate hazelnut sandwich cookie crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large bowl, cream room temperature cream cheese and granulated sugar until smooth.
- Add in vanilla extract and chocolate hazelnut spread. Mix to combine.
- Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the chocolate hazelnut mousse. Pipe the mixture into the cups until about 3/4 full.
- In a small bowl, combine chocolate chips and heavy cream in a microwave-safe bowl and heat in 30 second intervals mixing in between until smooth. Transfer to a squeeze bottle or piping bag. Drizzle the chocolate ganache over the chocolate hazelnut cream.
- Sprinkle the dessert cups with additional chocolate hazelnut cookie crumbs.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Chocolate Hazelnut Dessert Cups Recipe Tips
Plastic cups
The plastic cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners or make it in an 8×8 baking dish!
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much chocolate hazelnut filling you pipe into the cups!
Chocolate hazelnut sandwich cookie crumbs
Use a food processor to make chocolate hazelnut sandwich cookie crumbs. You can also place the cookies into a sealable plastic bag and crush them with a rolling pin or other appropriate object! Also, if you can’t find the chocolate hazelnut variety of cookies, regular chocolate sandwich cookies work perfectly!
Soft consistency
The chocolate hazelnut cream has a soft consistency, so don’t worry if it seems a little loose. After the dessert cups chill in the refrigerator for several hours, the cream will stiffen up.
Storing and serving
These dessert cups can be stored in the refrigerator for about 2-3 days. I personally think they taste better after a day or two! A great way to serve these dessert cups at a party is straight out of a cooler! When serving, do not leave the cups out for more than 30 minutes or so.
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Chocolate Hazelnut Dessert Cups
Equipment
- 28-2 oz. plastic cups with lids
- Electric hand mixer
Ingredients
- 2 cups crushed chocolate hazelnut sandwich cookies
- ¼ cup unsalted butter melted
- 8 oz cream cheese room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup chocolate hazelnut spread
- 1 ½ cups heavy cream
- ¼ cup semisweet chocolate chips
- 2 tbsp heavy cream
- additional chocolate hazelnut sandwich cookie crumbs
Instructions
- In a small bowl, combine chocolate hazelnut sandwich cookie crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In another mixing bowl, combine room temperature cream cheese and granulated sugar. Cream together on medium speed with an electric hand mixer until combined and smooth.
- Add in vanilla extract and chocolate hazelnut spread and continue to mix.
- Pour in heavy cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the chocolate hazelnut cream. Pipe the mixture into the cups until about 3/4 full.
- To make the chocolate ganache drizzle, combine chocolate chips and heavy cream in a microwave-safe bowl and heat in 30 second intervals. Mix until smooth. Transfer to a squeeze bottle or piping bag.
- Drizzle the chocolate ganache over the chocolate hazelnut cream. Sprinkle with additional chocolate hazelnut cookie crumbs.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Notes
Made This Recipe?
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Comments & Reviews
How much heavy Cream is needed?
1 1/2 cups! 🙂