This Hazelnut Chocolate Mascarpone Cream is one of those recipes you'll find yourself making again and again. It's light, fluffy, rich in chocolate-hazelnut flavor, and comes together with just three simple ingredients. Use it to fill cakes, frost cupcakes, or simply spoon it into dessert glasses with fresh berries.

Hazelnut chocolate mascarpone cream topped with fresh raspberries

Some recipes become favorites because they're so versatile, and this Hazelnut Chocolate Mascarpone Cream is definitely one of them. I first made it as a filling for a chocolate cake, but over time it became one of those recipes I use for all kinds of desserts. It's rich and creamy, yet light enough that it never feels overly heavy.

The magic happens when cold heavy cream and mascarpone are whipped together into a fluffy base and combined with hazelnut chocolate spread. I usually make this recipe with Bonne Maman Hazelnut Chocolate Spread because I love its rich hazelnut flavor and smooth texture. It's not a sponsored recommendation—it's simply my personal favorite. If you can't find it, Nutella or another hazelnut chocolate spread will work just as well.

One of my favorite ways to serve this cream is with fresh berries. Raspberries and blackberries add a bright, tangy contrast to the rich chocolate-hazelnut flavor, while fresh cherries are wonderful when they're in season. For an easy dessert, simply spoon the cream into small glasses, top with fruit, and serve chilled. It's just as delicious on its own as it is layered into chocolate cakes, cupcakes, or pastries.

Approved by the Toughest Critics

"The cake was good, but the cream in the middle was the best part. It tasted like a chocolate-hazelnut dessert all by itself."

- Natalia, age 10

To be honest, that's exactly how we often enjoy it at home. If there's any cream left after decorating a cake, I simply spoon it into small dessert glasses and top it with fresh raspberries, blackberries, or cherries. The tart fruit balances the rich chocolate-hazelnut flavor perfectly, and sometimes the leftovers disappear faster than the cake itself.

Layers of chocolate sponge cake filled with hazelnut chocolate mascarpone cream.

Why You'll Love This Recipe

Only three ingredients.
Ready in about 10 minutes.
Perfect for cakes, cupcakes, pastries, and desserts.
Light, fluffy, and silky smooth.
Holds its shape beautifully for decorating.
Pairs wonderfully with fresh berries and cherries.

Expert Tip for Success

Use cold mascarpone and cold heavy cream for the fluffiest texture.
Beat the cream only until stiff enough to hold its shape.
Mix in the hazelnut chocolate spread on medium speed to keep the cream light.
Chill for 20–30 minutes if you plan to pipe decorative swirls.
Fresh tart berries create the perfect contrast to the rich chocolate and hazelnut flavor.

How to Choose the Best Ingredients

Heavy cream, mascarpone cheese, and hazelnut chocolate spread arranged on a kitchen counter

With only three main ingredients, quality makes a big difference in this recipe.

Heavy Cream: Use cold heavy cream or heavy whipping cream with at least 36% milk fat. The higher fat content helps create a stable, fluffy texture that's perfect for cakes, cupcakes, and desserts.

Mascarpone Cheese: Full-fat mascarpone works best here. It adds richness and helps the cream hold its shape while keeping the texture smooth and velvety.

Hazelnut Chocolate Spread: Since this ingredient provides most of the flavor, choose one you genuinely enjoy eating by the spoonful. I usually use Bonne Maman Hazelnut Chocolate Spread because I love its rich hazelnut flavor and smooth consistency. Nutella or another good-quality hazelnut chocolate spread will also work beautifully.

Step-by-Step Instructions

Mascarpone cheese being added to cold heavy cream in a large mixing bowl.

Step 1: Pour the cold heavy whipping cream into a large mixing bowl and add the mascarpone cheese.

Heavy cream and mascarpone whipped together until thick, smooth, and fluffy.

Step 2: Using an electric mixer, beat on high speed until the mixture becomes thick, smooth, and holds soft peaks. Be careful not to overwhip.

Hazelnut chocolate spread added to whipped mascarpone cream before mixing.

Step 3: Add the hazelnut chocolate spread.

Hazelnut chocolate mascarpone cream blended until smooth and fully combined.

Step 4: Mix on medium speed just until the chocolate spread is fully incorporated and the cream is smooth and fluffy. Avoid overmixing to keep the cream light.

How to Store

Store covered in the refrigerator for up to 3 days.

Freezing isn't recommended, as the texture may become grainy after thawing.

How to Serve

There are countless ways to enjoy this cream:

Fill chocolate or vanilla sponge cakes.
Frost cupcakes or brownies.
Pipe into cream puffs, éclairs, or tart shells.
Layer with crushed cookies for an easy dessert.
Serve in small glasses topped with fresh raspberries, blackberries, or cherries.
Add toasted hazelnuts or chocolate shavings for extra crunch and flavor.