Unwrap magic...[

Divine gifts, decadent dessert toppings or a surprise treat, unwrap magic this Christmas with Ferrero Rocher.

Ferrero Rocher has been part of celebrating moments of togetherness since it began as a family business in Italy in the 1940s. From gifting choices for loved ones or colleagues, like the golden Ferrero Rocher Cube Gift Box or the impressive Ferrero Rocher Cone, giving and receiving a box of rich, creamy Ferrero Rocher chocolates is always a delight. This Christmas, create special moments for family and friends with Ferrero Rocher as your inspiration, and bring delicious creativity to the festive table with a beautiful Ferrero Rocher-topped dessert recipe and elegant crafted bon-bon table setting.

Watch the eyes of your guests light up as you bring out these brown sugar meringues topped with Fererro Rocher. They’ll love the delicious crunch of the Ferrero Rocher wafer shell, the creamy filling and hazelnut inside matching perfectly with the melt-in-yourmouth meringue and maple cream... Brown sugar meringue with chocolate and maple cream 150g (approx. 5, size 6) egg whites Pinch cream of tartar 300g brown sugar ½ teaspoon vanilla extract 1 tablespoon cornflour 1 teaspoon white vinegar 50g melted chocolate 10 Ferrero Rocher chocolates 1 teaspoon cocoa, for dusting MAPLE CREAM 300ml cream 1 heaped teaspoon icing sugar 2 teaspoons maple syrup 1. Preheat oven to 120°C. 2. Whisk egg whites and cream of tartar until soft peaks form. Continue whisking, adding the brown sugar a spoonful at a time. When all the sugar is added but the mixture is not grainy, add vanilla, cornflour and vinegar. Melt the chocolate in a bowl set over a pan of simmering water. Cool slightly, then swirl half the chocolate into the meringue, don’t mix. 3. Using around 2 heaped spoonfuls per serving, make 10 mounds of meringue on a baking paper covered tray, create indents in each with the back of a spoon and, using the tip of a knife, drizzle and swirl on the remaining chocolate. 4. Reduce temperature to 100°C. Bake 1-1½ hours. Meringues should lift from the paper when done. Cool in the oven an additional hour. When completely cooled, fill with the maple cream, top with a Ferrero Rocher and dust with cocoa powder, if desired. MAPLE CREAM: Whip the cream to soft peaks. Fold in the icing sugar and maple syrup and chill until needed. SERVES 10 Tip: Secure the baking paper to the tray with a dab of meringue mixture.

Gorgeous golden Ferrero Rocher bon-bons bring a touch of fun to your festive table. Making them will get you in the Christmas spirit too. YOU WILL NEED Gold craft paper and cardboard tube Pinking shears and scissors Double-sided tape Gold string and gold star sprinkles Christmas note Ferrero Rocher 1. Cut along both the short edges of the craft paper with the pinking shears. Turn the paper and place a 3-4cm piece of double-sided tape on the long edge and remove the backing. 2. Place the cardboard tube towards the bottom of the paper and roll until it meets the tape. Gently rub along the line of the tape to seal it closed. Cut a length of gold string, ensuring it’s a little longer than the bon bon. Carefully crunch the paper near the edge of the tube and tie with the string. 3. Fold your note and place it inside. Add a Ferrero Rocher and some star sprinkles. Scrunch the open end of the bon-bon and close it with another length of gold string. Make one for each place at the table. Tip: It’s a little bit delicate... When scrunching the ends of the bon bon, take care not to tear the paper.