Homemade Creamy Hazelnut Rocher Dessert
Ingredients
- 100 g dark chocolate
- 500 ml milk
- 1 tbsp cocoa powder
- 3 tbsp sugar
- 2 tbsp cornstarch
- 12 Ferrero Rocher balls
- 400 g heavy cream
- 2 packets whipped cream stabilizer
- 1 packet vanilla sugar
- 1-2 tbsp hazelnut praline crunch
Preparation
Roughly chop the dark chocolate
Pour the milk into a saucepan and reserve 2 tablespoons
In a small bowl, mix the reserved milk with cocoa powder, sugar, and cornstarch until smooth
Heat the milk in the saucepan over medium heat
Add the chopped chocolate and stir until melted
Increase the heat to bring to a boil, stirring constantly
Simmer for 1 minute, then remove from heat
Stir in the cocoa mixture until the pudding thickens, returning to low heat briefly if needed
Pour the pudding into a bowl and cover the surface with plastic wrap
Chill until completely cooled, then refrigerate for at least 30 minutes
Roughly chop 9 Ferrero Rocher balls and refrigerate the remaining 3
Whip the heavy cream with whipped cream stabilizer and vanilla sugar until stiff peaks form
Layer half of the pudding, half of the whipped cream, and half of the chopped Rocher in serving glasses
Repeat the layers with the remaining pudding, whipped cream, and chopped Rocher
Top with the reserved whole Rocher balls and sprinkle with 1-2 tablespoons hazelnut praline crunch
Tips
For a quicker version, use store-bought chocolate pudding or instant pudding mix according to package instructions
