Dessert cups with chocolate cream, mascarpone, marron glacé and Albarretta

Dark chocolate, mascarpone, marron glacé and Langhe hazelnuts: a combination that brings together creaminess and crunch, perfect for a dessert to bring to the table in the autumn months or to round off a dinner with friends.

The recipe is inspired by Patrizia’s proposal, author of the blog In cucina con Patty, who chose Albarretta, LoveLanghe’s artisanal energy bar, to create these chocolate and mascarpone cups.

The hazelnuts and honey in the bar give character to the crunchy base, which pairs with the softness of the cream, the whipped cream and the sweetness of the marron glacé.

This dessert can be prepared ahead of time and mostly requires a bit of patience while it rests in the fridge. Served directly in a glass, it alternates layers of different textures and is easy to portion out, making it ideal when you have guests over.

Method

First, take the butter and mascarpone out of the fridge at least an hour before you start, so they’re easier to work with. The cream, on the other hand, needs to stay well chilled until you’re ready to whip it. Prepare four clear glasses of about 200 ml each and start with the crunchy base.

Break up six Albarretta bars and chop them into fine crumbs. Transfer them to a bowl, add the soft butter cut into small pieces and the honey, then mix until you get a texture similar to wet sand. Spread it over the bottom of the glasses, pressing it down with the back of a teaspoon to create an even layer, and let it set in the fridge for about 30 minutes.

Meanwhile, prepare the chocolate and mascarpone cream. Break up the dark chocolate and melt it in a double boiler, then let it cool slightly. In a bowl, whip the pasteurized egg yolks with an electric mixer. Separately, bring the sugar and water to a boil to make a syrup, then pour it over the egg yolks while continuing to whip, until the mixture is pale and fluffy.

Add the melted chocolate, now lukewarm, and mix gently. Briefly work the mascarpone with a spatula to make it creamy, then fold it into the cream a little at a time, until you get a smooth, even mixture.

Take the glasses out of the fridge and spread the cream over the Albarretta base, using a spoon or a piping bag. Smooth the surface and let it set in the fridge for at least two hours.

Just before serving, whip the well-chilled fresh cream, adding powdered sugar if you’d like a sweeter touch. Cut the marron glacé into small pieces, setting a few aside for decoration, and roughly chop the seventh Albarretta bar.

Spread the marron glacé over the cream, add a dollop of whipped cream and finish with crumbled Albarretta and a whole or halved marron glacé on each cup.

Our chocolate and mascarpone cups with marron glacé and Albarretta are ready to serve. You can make them ahead of time and keep them in the fridge, covered, adding the crumble only at the last moment to keep it crunchy.

How to pair this dessert

Pair these cups with a dessert wine, keeping in mind the sweetness of the marron glacé and the intensity of the dark chocolate.

If you prefer a simpler finish, a espresso also pairs well with the mascarpone cream and the hazelnut notes of Albarretta.