Ferrero Rocher Chocolate Dessert Bowls Recipe
Ferrero Rocher Chocolate Dessert Bowls Recipe. Transfer to the freezer for 10 minutes. Press firmly into a lined baking tin.
Melt the milk chocolat, and apply it in the domes using a brush. Using a cookie cutter, stamp out 6 circles of brownie mix and put into the base of 6 serving glasses. Pipe cream on top, another layer around the sponge then fill the middle with crushed ferrero rocher chocolate;
Transfer to the freezer for 10 minutes.
Keep the cheesecake back in the fridge and take it out only 15 to 20 minutes before the serving time. At each layer please check how even the layers are, and make sure they are symmetrical with even layers Put in the fridge until you use them.
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Pipe cream on top, another layer around the sponge then fill the middle with crushed ferrero rocher chocolate; Melt the dark and white chocolate and drizzle on top. Then dip each ferrero rocher ball into the chocolate to coat it from all sides.
Add the sugar and cocoa powder and set the mixer to high.
Press firmly into a lined baking tin. Step by step for amazing and delicious ferrero rocher chocolate bowls. Finally, finish with a 3rd layer of chocolate sponge cake;
Using a cookie cutter, stamp out 6 circles of brownie mix and put into the base of 6 serving glasses.
In a large bowl whisk together flour, sugar, cocoa, baking powder and salt. Pour the rest of the nutella into an electric mixer. Do this with all remaining balls and then put them back on the plate.
1800g (63.49 ounces) milk chocolate (use real chocolate containing cocoa butter) 800ml (27.05 fluid ounces) or 3 1/3 cups cream (35% fat) 750g (26.46 ounces) nutella
Put both the chocolates in a bowl and melt it by using a double boiler or you can melt in microwave for few seconds. Pipe rosettes on the cheesecake and place the ferrero rocher chocolate on each of them. Next, add the nutella and vanilla extract and continue to mix until everything is fully blended.
