Creamy coffee and chocolate cups: a simple and quick dessert to prepare, perfect to serve as a meal’s end.

If you’re looking for a meal end that combines the creaminess of mascarpone with the lightness of ricotta, these cups are the answer.

A soft cloud with the aroma of coffee, interspersed with the crunchy note of chocolate and the soft base of rusks.

It is the ultimate dinner-saving dessert: elegant to see, very simple to prepare and without the need to turn on the stove.

But let’s see right away how to prepare the creamy coffee and chocolate cups.

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Ingredients

Tools

In a bowl, combine mascarpone and ricotta. Mix with a spatula or electric mixer to achieve a smooth, lump-free mixture.
Add the two tablespoons of coffee and the sugar. Taste to adjust the sweetness to your liking. Continue mixing until the coffee is perfectly incorporated.
In a shallow dish, mix milk and coffee (do not sweeten them if you prefer a sharper contrast).
Take the cups and create the first layer by breaking a rusk and quickly soaking it in the liquid mix.
Lay on top a generous layer of ricotta and mascarpone cream. Sprinkle with a handful of chocolate pieces.
Repeat the process to create a second (or even third) layer, finishing with the cream and decorating the top with the remaining chocolate. I also added a dry coffee biscuit.
Place in the refrigerator for at least an hour before serving to let the rusks soften and the flavors stabilize.

Keep in the refrigerator covered with plastic wrap for up to 2 days.

Can I substitute the rusks?
You can substitute them with dry cookies, Pavesini, or slices of sponge cake.