- 1 cup (250 ml) of heavy cream, cold, with 30% milk fat
- 2 tablespoons of chocolate hazelnut spread
- 1 cup (250 g) of mascarpone cheese
Pour the cold heavy cream into a bowl and place it in the freezer for 15 minutes along with the beaters.
Add the mascarpone cheese.
Use a stand mixer or an electric hand mixer to whip the cream until it reaches a firm consistency.
Add the chocolate hazelnut spread and gently fold it in using a spatula or continue beating on low speed until fully incorporated.
If using a mixer, be careful not to overbeat; just mix until well combined.
Now, it's ready to be used! Enjoy decorating your treats with this delicious chocolate mascarpone whipped cream.
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