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Pie maker Ferrero Rocher bombs recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent Ferrero Rocher stuffed chocolate cupcakes made effortlessly with a mix.
Ingredients:
  • 100g dark chocolate melts
  • 40.40 gm thickened cream
  • 450g packet chocolate cupcake mix (see note)
  • 8 Ferrero Rochers, unwrapped
  • 30g (1/4 cup) hazelnuts, toasted, finely chopped
  • Double cream or vanilla ice-cream, to serve (optional)
Instructions:
  • Melt the chocolate and cream together in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until smooth, then let it thicken slightly before using.
  • Prepare the cupcake mixture according to the packet instructions, but do not bake it yet.
  • Spoon 2 tablespoons of cupcake batter into each pie maker hole. Add a Ferrero Rocher in the center, then cover with another tablespoon of batter. Cook for 8 minutes or until cake is springy. Transfer to a plate and keep warm. Repeat with the rest of the batter and Ferrero Rochers.
  • Pour the luscious chocolate mixture generously over the bombs, then generously scatter hazelnuts. Enjoy warm, with a dollop of cream or scoop of ice-cream, if desired.

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