A quick, elegant dessert served in individual cups: chocolate crumbs, a silky mascarpone cream, and ripe banana. These ‘Mole Hill’ cups are no-bake and look as though they came straight from a pastry shop — the perfect choice when you need something sweet right now.
Ingredients
- 4 chocolate muffins
- 1 banana (reserve a few thin slices for garnish)
- 1/2 package chocolate shavings
- 1 cup | 250 ml whipping cream (33–35%)
- 9 oz | 250 g mascarpone
- 3 tbsp | 3 tbsp powdered sugar
- 1 packet whipping cream stabilizer
- Cocoa powder for dusting, optional
Step-by-step recipe
- In the bowl of a mixer, combine the mascarpone and powdered sugar. Whip until smooth and creamy.
- Add the cream and stabilizer. Whip on high speed until stiff peaks form and the cream is thick and airy.
- Dice the banana finely, reserving a few thin slices for garnish. Gently fold the banana cubes and chocolate shavings into the cream.
- Crumble the chocolate muffins and divide the crumbs between 4 glass cups or dessert glasses. If you like, lightly moisten the crumbs with milk.
- Spoon the banana-chocolate cream on top and smooth the surface with a spatula.
- Dust with cocoa powder and garnish with the reserved banana slices. Serve immediately, or chill for 20–30 minutes for a deeper flavor.
Nutrition per serving
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| ≈ 865 kcal | ≈ 7 g | ≈ 63.5 g | ≈ 63 g |
📹 Watch video recipe in our Telegram channel
Tips and variations
- No stabilizer? Chill the cream and mixer bowl well, then whip a little longer — the cream will still become nicely firm.
- Mascarpone can be replaced with a mild cream cheese, and chocolate shavings with finely chopped chocolate.
- Chocolate sponge cake, cupcakes, or shortbread cookies also work well instead of muffins. Adjust the crumb texture to taste.
- For a light soak, mist the crumbs with a little milk. For a deeper flavor, adults can use a mix of espresso and milk.
- Add texture by finishing with toasted nuts or crisp chocolate pearls just before serving.
FAQ
What can I use instead of mascarpone in this dessert?
A mild cream cheese or a thick, tangy-free curd-style cream cheese works well. The flavor will be a little less rich, but the texture will stay stable.
Is whipping cream stabilizer necessary?
No, but it helps you reach firm peaks faster and keeps the cream stable. Without it, chill the cream well and whip for longer.
Can I make the dessert ahead of time?
Yes, assemble the cups and keep them refrigerated for up to 12 hours. It’s best to add the cocoa and banana slices just before serving so they look fresh.