The Courier-Mail

PIE MAKER FERRERO ROCHER BOMBS

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SERVES 8. PREP 15 MINS. COOK 20 MINS

INGREDIENT­S

• 100g dark chocolate melts

• 2 tbs thickened cream

• 450g packet chocolate cupcake mix • 8 Ferrero Rochers, unwrapped

• 30g (¼ cup) hazelnuts, toasted, finely chopped

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

METHOD

1 Place the chocolate melts and 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. 2 Meanwhile, prepare the cupcake mixture following packet directions (but do not bake).

3 Place 2 tablespoon­fuls of cupcake mixture in each hole of the pie maker. Place a Ferrero Rocher 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.

4 Drizzle the chocolate mixture over the bombs and sprinkle with hazelnuts. Serve warm with cream or ice-cream, if using.

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