Ingredients:
250g Oreo Biscuits (cream removed)
200g Ferrero Rocher Chocolates
100g Butter Melted
240g Thickened Double Cream
250g Mascarpone
400g Nutella chocolate spread
Method:
Firstly grease and line the base of a 20cm spring form cake tin.
Combine the biscuit crumbs, 8 Ferrero Rochers and butter in a food processor. Mix until you have a fine wet crumb mixture.
Press the crumbs into the base and ⅔ up the side of the cake tin, then transfer to the fridge to set slightly.
Now whip the cream in a stand mixer until thick and just peaking.
Then add the Italian mascarpone and Nutella to the thickened cream using a spatula, continue to gently fold through until well combined.
Pour the mixture over the prepared set biscuit base.
Decorate top with 70% Swiss Chocolate Genache, this is optional (recipe on my site). Then place the remaining 8 Ferrero Rocher chocolates on the top.
Cover with foil and place back in the fridge for at least 6 hours, overnight is better.
Enjoy with a scoop of Cornish vanilla ice cream. Sheer Decadence.
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