Nigella Galbani Mascarpone Hazelnut Chocolate Pots Recipe [GUIDE]

Let me set the scene: it’s a quiet Sunday evening, rain tapping the windows in that rhythmic way that makes you want to pull on thick socks and curl up with something decadent. That’s when I first discovered Nigella Lawson’s Galbani Mascarpone Hazelnut Chocolate Pots. and let me tell you, it was love at first spoonful.

This isn’t your average chocolate dessert. These little pots are rich, luxurious and almost shamelessly indulgent. Think smooth, velvety dark chocolate swirled with buttery roasted hazelnuts and the luscious creaminess of Galbani mascarpone. It’s what Nutella dreams of being when it grows up-refined, elegant and just a little bit dangerous.

Nigella, in that way she does so well, transforms something simple into an experience. These pots are barely a handful of ingredients, no complicated techniques, yet the result is something you’d expect to find at the end of a five-course meal in a Tuscan villa. If you’ve never tried a dessert that made you feel like you should whisper while eating it, this is the one.

Nigella Galbani Mascarpone Hazelnut Chocolate Pots Recipe

Ingredients Needed

I still remember the first time I made these. I was rifling through my pantry and fridge, half-distracted, thinking I’d probably have to run out for something fancy. But to my surprise, I had most of what I needed already.

Here’s what you’ll need (and trust me, this list is short but powerful):

• 125g dark chocolate (minimum 70% cocoa solids). The good stuff. I used a bar I’d been hoarding from a trip to a boutique chocolatier in Brussels.
• 250g Galbani Mascarpone cheese. Creamy, mellow, Italian perfection. It’s like clouds if clouds had a rich dairy soul.
• 50ml espresso or strong coffee. I used the last of my weekend French press brew. Gave the pots a smoky depth.
• 2 tablespoons Frangelico (hazelnut liqueur). Optional but my god, don’t skip it if you can help it. It ties everything together like the final note of a great song.
• A pinch of sea salt. Not just for balance but for contrast. That little bite of salt amplifies the chocolate like nothing else.

Optional for topping:

• Crushed roasted hazelnuts – For texture and a little flair.
• Whipped cream or mascarpone quenelle. If you want to go full Nigella.

Equipment Needed

I’m not one for elaborate kitchen gadgets. I’m a ’wooden spoon and battered saucepan’ kind of cook. Luckily, these chocolate pots don’t require anything fancy:

• A heatproof bowl and a small saucepan (for the double boiler effect).
• A spatula or wooden spoon.
• A small whisk (though a fork will do in a pinch).
• Ramekins or little glass jars. I used old jam jars and they looked charmingly rustic.
• A fridge, obviously. These babies need to chill before they seduce.

Instructions To Make Nigella Lawson’s Galbani Mascarpone Hazelnut Chocolate Pots

This is the kind of recipe you make barefoot in the kitchen, jazz in the background, maybe a glass of wine in hand. It’s low-stress, almost meditative.

1. Melt the chocolate gently.

   I filled a saucepan with a bit of simmering water and set a heatproof bowl on top, breaking the chocolate into it. Stir occasionally but gently. You’re coaxing it, not rushing it. As it melts into a glossy pool, inhale deeply. it smells like your best childhood memory.

2. Add the coffee and Frangelico.

   Pour in the coffee and liqueur. It’ll look like it’s curdling at first but keep stirring-it transforms into a dark, almost truffle-like mixture. If you’re skipping the booze, add a splash more coffee or even hazelnut syrup.

3. Add the mascarpone.

   Off the heat, fold in the Galbani mascarpone. This is where the magic happens. Suddenly, your mixture turns from dark and mysterious to smooth, creamy decadence. It thickens as you stir. it’s like watching velvet form in a bowl.

4. Season and taste.

   Add a pinch of sea salt, then taste. (This is non-negotiable. Lick the spoon. Let it linger. Close your eyes.)

5. Spoon into jars or ramekins.

   Carefully, reverently. Then chill for at least 2 hours. I left mine overnight because I knew I’d appreciate them more the next day. I was right.

6. Serve.

   Top with crushed hazelnuts for crunch. Or a little whipped cream if you’re feeling extra. Or both-this is a no-guilt zone.

What I Learnt

Here’s the thing: I’ve always been intimidated by ’chef-y’ desserts. Anything with pots, mousses or names longer than a Tweet seemed like they belonged to the realm of professionals. But Nigella has this gift. she makes you feel like you belong in the kitchen.

Making these chocolate pots taught me that simplicity and quality trump complexity. There’s no flour, no sugar, no eggs. just a handful of ingredients that play beautifully together. It reminded me of why I cook: not to impress but to delight. Myself, first and foremost.

Also, mascarpone? It’s a wildly underappreciated ingredient outside of tiramisu. I’ve since used it in cheesecakes, frostings, even stirred into hot pasta. It’s the secret weapon I didn’t know I needed.

FAQs

Can I Make Nigella Lawson’s Galbani Mascarpone Hazelnut Chocolate Pots In Advance?

Yes! These little pots can actually be made a day or two ahead of time. The mascarpone mixture holds up really well in the fridge, and the flavors only get better with time. Just cover them tightly and store in the fridge, then take them out a little before serving to bring them to room temperature.

Is It Possible To Substitute The Hazelnuts With Something Else?

Definitely! If hazelnuts aren’t your thing, you could swap them for other nuts like almonds, pistachios, or even crushed cashews. If you’re not a nut fan at all, a sprinkle of crushed biscuits or even a dash of sea salt could work wonders!

Can I Use Another Type Of Mascarpone If I Can’t Find Galbani?

While Galbani is a great choice for its rich texture and flavor, any good-quality mascarpone will do just fine. You could even try other premium brands like BelGioioso or Lavazza if Galbani isn’t available where you are.