Chocolate mascarpone dessert with hazelnut brittle

Chocolate mascarpone dessert with hazelnut brittle

Ingredients for 6 jars

For the chocolate layer

300 g dark coating chocolate

200 g heavy cream

1 pack of sheep’s milk

6 sheets of gelatin (alternatively 1 packet of agar agar)

For the mascarpone cream

250 g mascarpone

80 g sugar

200 g curd from sheep´s milk

200 g heavy cream

1 packet of vanilla sugar

1 pinch of cinnamon

300 ml rum


For the hazelnut brittle

1 handful of whole hazelnuts

5–6 tbsp sugar

1 sheet of parchment paper




Chocolate layer

Chop chocolate into small pieces. Put heavy cream, sheep's milk, and agar agar in a saucepan and bring to a boil. Simmer for 2 minutes. Add chopped chocolate and stir to melt. Briefly heat again until bubbles appear and pour hot mixture into glasses. Leave to set overnight.


Hazelnut brittle

For the homemade brittle, place 5–6 tbsp sugar in a non-stick pan and caramelize on low heat. Add finely chopped hazelnuts to the melted sugar and mix well. Pour onto a baking tray lined with parchment paper and spread evenly. Let cool and set and then crack into small pieces.


Mascarpone cream

Using a hand blender, stir the mascarpone, sugar, and curd from sheep´s milk until smooth. Beat heavy cream and vanilla sugar until stiff and fold into mascarpone mixture. Add a little cinnamon and rum if desired. Spread over chocolate layer and decorate with hazelnut brittle.



Preparation time:  approx. 30 minutes

Cooling time for chocolate layer: overnight

Level of difficulty: easy


Enjoy! :) 



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