Ferrero Rocher mousse cup

Surprise your guest this Christmas with this easy Ferrero Rocher dessert. Rich, creamy and worth every spoonful.

INGREDIENTS makes 5-6 u 

• 200 g soft cheese
• 150 g Nutella or hazelnut homemade spread.
• 500 g double cream
• 50 g icing sugar
• 10 Ferrero Rocher 

METHOD

1. Place cheese and Nutella in the mixing bowl with butterfly attachment 1 min / speed 3.5. Transfer to a bowl and reserve.
2. Clean and dry bowl. Place 250 g double cream with butterfly attachment and whip on speed 3.5 until just soft peak, don’t over do it. Remove butterfly and add a third of the Nutella mixture and fold with the spatula to combine. Add another third and repeat, folding until incorporated. Add the final third and fold to combine.
3. Divide the mousse among 4 to 6 serving cups and chill for 30 minutes.
4. Whip the remaining double cream with the icing sugar to soft peak and reserve.
5. Top each mousse with Ferrero cut in two. Top with the whipped cream and sprinkle some hazelnuts on top. Drizzle with chocolate syrup.