This is part of an ongoing series to celebrate bodegas (and their owners) in New York City—each week, we're highlighting recipes from food writers and chefs made entirely from ingredients purchased in bodegas. Today: Chef, writer, and brain behind The Inherited Plate blog, Danielle Rehfeld gets creative with her favorite bodega confection(s).
Almost every bodega, pharmacy, or deli in NYC carries Ferrero Rocher gift boxes or 3-serving snack packs by checkout. Whenever I see those gold foils, the little voice in my head shouts “DO NOT BUY,” for fear I’ll finish an entire box before I’ve even walked into my apt. Totally irresistible, these Italian chocolate confections have a thin, crisp chocolate nut shell that gives way to a creamy, Nutella-like filling and a single hazelnut. I once asked my boyfriend what five food items he would take to a desert island, and Ferrero Rochers made both of our lists. Put those in front of us and it’s time to pay a visit to the Betty Crocker clinic for a serious chocolate rehab. Here’s an amazing, 4-ingredient ice cream pie that’s ready in no time and uses ingredients that can be found in any corner bodega.
| 1 | 8.8-ounce bag chocolate wafers (I used Quadratini) |
| 4 | tablespoons unsalted butter, melted and cooled slightly |
| 1 | pint Häagen-Dazs chocolate ice cream, just slightly softened* |
| 16 | Ferrero Rocher chocolates, halved and quartered |
| 1 | 8.8-ounce bag chocolate wafers (I used Quadratini) |
| 4 | tablespoons unsalted butter, melted and cooled slightly |
| 1 | pint Häagen-Dazs chocolate ice cream, just slightly softened* |
| 16 | Ferrero Rocher chocolates, halved and quartered |
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