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Mascarpone Chocolate Dessert

Chocolate Mascarpone Cream Pie Dessert

This chocolate mascarpone cream pie dessert is nothing short of a dream.
5 from 1 vote

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 4 tablespoons melted butter (salted)

For the Cream Pie Filling:

  • 1 container (8 ounces) Mascarpone cheese
  • 1 container (8 ounces) Cool Whip Topping will use half of this container for the cream pie; reserve the other half for the topping
  • 2 tablespoons honey
  • 1 tablespoon cocoa powder

For the Toppings and Garnish:

  • Cool Whip Topping use the remaining amount of Cool Whip reserved when making the cream pie filling
  • 1-1/2 teaspoons rainbow colored non pareil candy sprinkles
  • 2 tablespoons sliced or chopped roasted almonds
  • 1/2 cup broken pieces of your favorite chocolate candy bar or chocolate chips
  • 5 small pinches of cocoa powder (one pinch for each dessert)

Equipment

  • 5 Ramekins (or oven-safe small serving bowls)

Instructions

For the Crust:

  • Preheat the oven to 375 degrees F. 
  • In a medium size bowl, add the graham cracker crumbs, sugar, cocoa powder, and melted butter. Stir together until it gets crumbly.
  • To 5 ramekins or oven-safe serving bowls, add the crust mixture in equal amounts.
    Using a small spoon, push down the crust into the bottom of the ramekins so that it’s packed in fairly tight. 
  • Bake the crust in a preheated oven for 7 minutes.  Let the crust completely cool (about 1 hour) before adding the cream pie filling.

For the Cream Pie Filling:

  • To a small food processor, add mascarpone cheese, vanilla extract, cocoa powder, and honey. Blend together. 
  • Transfer the mixture to a medium size bowl.  To this bowl, add Cool Whip Topping (1/2 of an 8 ounce container, reserving the rest for the topping). 
  • With a large spoon, mix the Cool Whip Topping and the mascarpone mixture together until fluffy and creamy.  
  • Cover the bowl with plastic wrap and store in the refrigerator until the ramekins with the crust are completely cooled.  
  • Then add the cream pie filling on top of the crust in each ramekin or bowl in equal amounts.
    Top with broken pieces of your favorite chocolate candy bar.  Or if preferred, chocolate chips can be used instead.

For the Toppings and Garnish:

  • Next, top the desserts with dollops of Cool Whip Topping. 
  • Garnish with candy sprinkles, sliced or chopped nuts, and a super small pinch of cocoa powder.  Best when served right away.