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Ingredients needed
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100 g Graham or digestive biscuits, crushed
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45 g butter, melted
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250 g mascarpone cheese
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250 ml whipping cream 35%
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3 tbsp icing sugar
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1 tsp vanilla extract
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180 g Favuzzi chocolate hazelnut spread
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125 ml whipping cream 35%
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2 tbsp Favuzzi chocolate hazelnut spread (for decoration)
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50 g dark chocolate, chopped
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50 g hazelnuts, chopped
Products used in this recipe
Steps of preparation
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Prepare the crunchy base. Mix the crushed biscuits and melted butter.
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Form the bases. Divide about 2 tbsp of the mixture into the bottom of each glass and press lightly.
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Whip the cream. Whip 250 ml of whipping cream until stiff peaks form. Set aside.
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Prepare the mascarpone cream. Beat the mascarpone, icing sugar and vanilla until smooth. Gently fold in the reserved whipped cream.
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Prepare the chocolate hazelnut mousse. Mix the Favuzzi chocolate hazelnut spread with 125 ml of whipped cream until a light mousse forms.
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Assemble the verrines. Layer the crunchy base, mascarpone cream, and chocolate hazelnut mousse. Repeat the layers once more.
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Add a drizzle of Favuzzi chocolate hazelnut spread, then sprinkle with chopped dark chocolate and chopped hazelnuts.
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Refrigerate for at least 1 hour before serving.
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