1/4 cup Creole cream cheese, stirred to combine cream and curds
2 heaping tablespoons Mascarpone cheese
6 heaping tablespoons Nocello, or other chocolate hazelnut spread
Combine all ingredients in a small bowl and mix well. Cover and refrigerate until ready to use.
Makes about 3/4 cup.
The crema can be served plain as you would a pudding, or as a dip for fruit, cookies, cake, or anything else you desire. Strawberries and pound cake cubes are especially delicious. It just occurred to me that this would also probably make a nice cake filling.