Chili chocolate biscuits with mascarpone cream

Chili chocolate biscuits and mascarpone cream are a luxurious combination of sticky cookies, rich mascarpone and sweet and spicy syrup.

Teksti: S-kokeilukeittiö

Kuvat: Reetta Pasanen

4.2.2026 | Päivitetty 4.2.2026

20 biscuits | Preparation time 40 min | Oven temperature 175°C

Ingredients

125 g butter or margarine for baking

1 ¾ dl sugar

1 egg

2 dl wheat flour

¾ dl cocoa powder

½ tsp baking soda

¼ tsp salt

150 g dark chocolate

1 red chili

Mascarpone cream

250 g (1 tub) mascarpone cheese

2 dl (1 carton) whipping cream

½ dl powdered sugar

Chilli syrup

1 red chilli

¾ dl sugar

½ dl water

You will also need

a piping bag

Preheat the oven to 175°C.
Cream the room-temperature fat and sugar. Beat the egg into the cream. Mix the dry ingredients in a bowl. Grate the chocolate. Rinse and split the chillies for the biscuits and the syrup. Remove the seeds and finely chop. Fold the flour mixture, chocolate and half of the chilies into the fat-and-sugar cream.
Roll the dough into balls by hand, or use a spoon to lift mounds of dough onto two oven trays lined with baking paper. Leave enough room around the biscuits to allow spreading. Bake the biscuits for about 10 minutes. Let the biscuits cool.
Prepare the syrup. Heat the sugar and water in a small saucepan until the sugar dissolves. Stir a few times while heating. Add the chilli and cook over medium heat without stirring for about 5 minutes. Let the biscuits cool.
Prepare the cream. Whip the cream and mascarpone into a foam. Mix the sugar into the mixture.
Put the cream in a piping bag or use a strong freezer bag with a hole cut in a corner. Squeeze the cream on top of the biscuits. Finish with syrup.