No Bake Ferrero Rocher Dessert
A rich and creamy no-bake dessert that captures the essence of Ferrero Rocher with ladyfingers, mascarpone, and chocolate spread, topped with hazelnuts.
Ingredients
For the Base
- 250 g Ladyfingers These will hold everything together
- 250 g Mascarpone For that creamy goodness
- 250 g Chocolate Spread Because we can’t have too much chocolate
For the Dipping Sauce
- 150 ml Milk Helps to loosen up the chocolate spread
- 55 g Chocolate Spread Another layer of chocolatey perfection
For the Topping
- 1 handful Chopped Hazelnuts For that crunch we all crave
Instructions
Preparation
- In a bowl, mix the mascarpone with the chocolate spread until it’s smooth and velvety. Set aside about 40g of this mixture.
- Toss the rest into a piping bag.
Heating Milk
- Heat the milk over medium heat until it’s just about boiling.
- Turn off the heat and mix in the 55g of chocolate spread until smooth, then let it cool to room temperature.
Building the Layers
- Pipe a generous dollop of the creamy mixture onto a ladyfinger, top with another ladyfinger, and press gently.
- Spread the reserved cream mixture around the sides.
Dipping
- Briefly dip the stacked ladyfingers in the chocolate mixture, then roll in the chopped hazelnuts.
Presentation
- Place the hazelnut pastry on a small paper liner and pipe a dollop of cream on top.
Notes
If you have leftovers, keep them in the fridge for up to 3 days or freeze for a month. For an extra kick, add a splash of vanilla extract to the mascarpone mixture. If you don’t have ladyfingers, you can substitute with Savoiardi cookies or chocolate graham crackers.