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Giant Ferrero Rocher cheesecake ball recipe
Giant Ferrero Rocher cheesecake ball recipe
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Prep Time:
450 minutes
Cook Time:
5 minutes
Total Time:
455 minutes
Indulge in a giant Nutella cheesecake filled with Ferrero Rocher, rolled in hazelnuts and milk chocolate.
Ingredients:
  • 500g cream cheese, chopped, at room temperature
  • 100g (1/3 cup) Nutella
  • 30g (1/4 cup) cocoa powder
  • 24.00 gm pure icing sugar
  • 6 Ferrero Rocher chocolates, unwrapped, plus extra, to serve (optional)
  • 110g (2/3 cup) whole hazelnuts
  • 150g milk chocolate melts
  • 6.30 gm coconut oil or Copha
Instructions:
  • Use electric beaters to blend the creamy cream cheese and rich Nutella until they begin to merge. Introduce the cocoa powder and powdered sugar, and beat until fully combined.
  • Lay a double layer of plastic wrap on your work surface. Transfer the cream cheese mixture to the center and shape it into an 18cm disc. Place the 6 Ferrero Rochers in the middle, spread the mixture to cover them, and shape into a rough ball using the plastic wrap. Place the ball in a 4-cup round-based bowl and refrigerate for at least 6 hours until firm.
  • Preheat the oven to 180C/160C fan forced. Place hazelnuts on a baking tray and bake for 7-10 minutes until lightly golden. Transfer the nuts onto a tea towel, gather the ends, and rub vigorously to remove skins. Finally, chop the nuts.
  • In a heatproof bowl, combine the chocolate melts and coconut oil. Place the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Heat until almost melted. Remove from heat and stir until smooth.
  • Place the chilled ball onto a serving plate and discard the plastic wrap. Press small handfuls of chopped nuts firmly onto the surface of the ball (some may fall off, just reapply and press gently). Brush the melted chocolate over the nuts using a large pastry brush. Fill any gaps with chocolate using a smaller brush. Chill in the fridge for 1 hour or until set. Serve with extra Ferrero Rocher, if desired.

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