Chocolate mascarpone dessert with hazelnut brittle

Ingredients for 6 jars
For the chocolate layer
300 g dark coating chocolate
200 g heavy cream
6 sheets of gelatin (alternatively 1 packet of agar agar)
For the mascarpone cream
250 g mascarpone
80 g sugar
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
Preparation
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! :)
SHARE!