- Chocolate biscuits 100 grams
- Chopped hazelnuts 30 grams
- Melted butter 50 grams
- Dark chocolate or gianduia 100 grams
- White chocolate 100 grams
- Fresh whipping cream 400 ml
- Chopped hazelnuts as much as is needed
The chocolate cream cup is a surprisingly simple dessert to make but impressive anyway. A refined end of meal that "deconstructs" the famous chocolate of Turin and plays with different textures; the crunchy base, consisting of crumbled biscuits, hazelnuts and butter (as if it were a small cheesecake), and the soft two creams that alternate, one white and one dark chocolate. Very easy to replicate at home, the chocolate cream cup is perfect to serve at the end of a special dinner or a buffet organized on the terrace.
How to prepare the chocolate cream cup
Collect the biscuits in a bag, beat them gently with a rolling pin or a meat mallet and reduce them into coarse crumbs (1).
Transfer the biscuits to a bowl, add the chopped hazelnuts and melted butter (2) and mix well.
Distribute the mixture obtained in small glasses (3), lightly press and refrigerate for about 20 minutes.
Break up the two chocolates and collect them in two different bowls; heat 200 ml of fresh cream and pour it equally into the two bowls (4). Mix so that the chocolate melts perfectly and then let it cool in the refrigerator.
Meanwhile, whip the remaining cream with an electric whisk and add half of it to the white chocolate (5), stirring gently with a spatula.
Pour the cream obtained over the base (6) and refrigerate for at least 30 minutes.
Incorporate the remaining whipped cream into the dark chocolate and then pour the cream obtained into the small glasses (7). Let it harden in the refrigerator for at least another 30 minutes.
After the resting time, decorate with chopped hazelnuts and serve (8).
The chocolate cream cup can be preserved in the refrigerator for a maximum of 2-3 days, well wrapped on the surface with a sheet of transparent film.