I stumbled upon a lovely food blog and found an amazing ferrero rocher recipe. How could I not make these? They looked amazing with the gold wrapping and hazel nut topping. I couldn't find any of the gold cases and being my impatient self could not wait to look around and find them. So a quick pop to ASDA after university and picked up a few key ingredients... Nutella. Bloody delicious chocolate spread as I couldn't find any hazelnut syrup. They are relatively easy to make, the only complicated part if you are new to baking is the ganache. These are extremely indulgent but worth the calories, they are freaking delicious! My new favourite version of cookies and milk.
6 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
7 tablespoons dark brown sugar
6 tablespoons granulated sugar
2 large eggs
240g all purpose flour
1 bar of bakers chocolate
50ml double cream
|Cake mix, mmm.|
2. Cream the butter and sugar
3. Add eggs and vanilla
4. Add chocolate mix and flour into butter mixture until all folded in
5. Fold in milk
6. Add half the ground hazelnuts
Bake at 170 degrees for 15 minutes or until skewer comes out clean
7. After the cakes have cooled, use a teaspoon to hollow out the cake
8. Spoon in Nutella and replace cake top
Break the bakers chocolate into a bowl. Boil the cream and pour over the chocolate until melted and shiny.
9. Pour gently over cupcakes
10. Sprinkle nuts to decorate
I hate to brag, but these are amazing.
Tip - Practising new recipes in a cheap case saves a lot of money!
Until next time xo