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Prep time
10 minutes
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Serves
4 people
Author Notes
Quick & easy no bake chocolate & biscuit recipe topped with hazelnuts & Ferrero Rocher chocolate along with vanilla caramel ice cream. Kids friendly & a total crowd pleaser. Prep in 10 minutes then set to freeze. —Chef On The Block
Ingredients
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12
digestive biscuits
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6 teaspoons
high quality cocoa powder
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80 grams
butter, at room temperature
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4 tablespoons
icing sugar
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3/4 cup
whipping cream
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1 teaspoon
vanilla extract
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1/4 cup
chopped hazelnuts
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5
Ferrero Rocher chocolate balls
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4
scoops vanilla caramel ice cream
Directions
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In a bowl, mix butter, cocoa powder, icing sugar, whipping cream and vanilla extract till smooth and well incorporated. (To facilitate the process you can heat in the microwave for 30 seconds or in the oven for a minute).
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Add 1 later of digestive biscuits (3-4 biscuits) in a lined 15-inch round tin. Break some of the biscuits to fill the gaps.
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Add 1/3 of the cocoa mixture and garnish with some chopped hazelnuts.
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Repeat 2 more times.
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Freeze for 1 hour.
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Flip onto a serving dish & layer with vanilla ice cream, Ferrero Rocher chocolate and chopped hazelnuts.
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