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Pie maker Ferrero Rocher bombs

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Using a chocolate cupcake packet mix, these muffins are stuffed with whole Ferrero Rochers for the ultimate easy-yet-indulgent dessert.

6 Ingredients


  • 100g dark chocolate melts

  • 2 tbsp thickened cream

  • 450g packet chocolate cupcake mix (see note)

  • 8 Ferrero Rochers, unwrapped

  • 30g (1/4 cup) hazelnuts, toasted, finely chopped

  • Double cream or vanilla ice-cream, to serve (optional)

4 Method Steps


  • Step 1

    Place the chocolate melts

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    (100g dark chocolate melts) and cream (2 tbsp thickened cream) in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally, until the mixture is smooth. Set aside until the mixture has thickened slightly.


  • Step 2

    Meanwhile, prepare the cupcake (450g packet chocolate cupcake mix (see note)) mixture following packet directions (but do not bake).

  • Step 3

    Place 2 tablespoonfuls of cupcake mixture in each hole of the pie maker. Place a Ferrero Rocher (8 Ferrero Rochers, unwrapped) in the centre of the mixture. Cover each with 1 tablespoonful of cupcake mixture. Turn the pie maker on and cook for 8 minutes or until the cake springs back when lightly touched. Transfer to a plate and keep warm. Repeat with the remaining mixture and Ferrero Rochers.

  • Step 4

    Drizzle the chocolate mixture over the bombs and sprinkle with hazelnuts (30g (1/4 cup) hazelnuts, toasted, finely chopped). Serve warm with cream or ice-cream (Double cream or vanilla ice-cream, to serve (optional)), if using.
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Recipe Notes

To prepare the cupcake mix, you will also need the ingredients stated on the packet (ingredients may vary between brands).

Image by Vanessa Levis

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