Ferrero Rocher Layered Dessert in Glasses

Chop dark chocolate roughly

Put milk in a pot

Take 2 tablespoons of the milk and put in a small bowl

Add cocoa powder, sugar, and cornstarch to the bowl, mix well

Heat the milk in the pot over medium heat

Add chopped chocolate, melt while stirring

Once chocolate is dissolved, turn up the heat to bring to a boil, stir continuously

Let it simmer for 1 minute, then remove from heat

Add the chocolate-sugar-milk mixture and stir until the mixture thickens

If needed, put back on heat for a short time to simmer until pudding-like consistency

Pour pudding into a bowl, cover the surface with plastic wrap

Let cool completely, then chill in the fridge for 30 minutes

Chop 9 of the Ferrero Rocher balls roughly

Put the remaining 3 balls in the fridge

Once the pudding is cooled, whip the cream with whipped cream stabilizer and vanilla sugar until stiff

Stir the cooled pudding briefly

Fold 150 g of the whipped cream into the pudding until creamy and uniform

Put the remaining whipped cream in a large piping bag

Prepare 6 glasses (125 ml each)

Put the pudding-cream mixture in a piping bag

Cut the tip of both piping bags to about 1 cm

Pipe a 1-1.5 cm thick layer of whipped cream into each glass (some cream will remain)

Pipe a thicker layer of the pudding mixture on top of the cream layers

Use up all the pudding

Sprinkle the chopped Rocher balls and hazelnut crunch over the top

Break the 3 reserved Rocher balls in half and place one half on top of each glass

Chill for 30 minutes before serving