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Ferrero Rocher chocolate heart

50 min
2
Medium

Ingredients

For the cake:

  • 2 Ferrero Rocher

    120g white plain flour

    70g butter

    70g icing sugar

    10g cocoa powder

    1 egg

    A pinch of salt

For the ganache:

  • 100g dark chocolate

    100ml double cream

    A pinch of salt

    Pink and red rose petals

  • Time to prepare: 25 min.

    Time to bake: 25 min.

Instructions

  1. Preheat the oven to 180° (350°F). Mix sieved flour and cocoa powder, with a pinch of salt and butter, in an electric mixer, add the egg and keep mixing. Cover the dough with plastic wrap and cool it in the refrigerator for half an hour.

  2. Roll the dough with a rolling pin on a floured surface until 2 mm thick, roll it on the rolling pin and transfer to the heart mould. Blind-bake for 25 minutes.

  3. Chop the chocolate, pour the double cream in a pan with a pinch of salt and bring to simmer, then pour in the chocolate and keep stirring until well combined. Pour the chocolate ganache on the tart shell, level the surface with the back of a spoon and chill in the refrigerator for 2 hours. Decorate with Ferrero Rocher chocolates and petals.

    Allergens: hazelnuts, soy lecithin, flour, egg

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