Keeping Historical Romance Fresh

Sasha Cottman

Giant Ferrero Rocher Cheesecake Ball

 

This tastes as good as it sounds…

Giant Ferrero Rocher Cheesecake Ball.

Cheesecake dates back to the ancients Greeks and was very popular during the Regency Period. This is a modern twist on the traditional no-bake cheesecake.

Ingredients

  • 500g cream cheese, chopped at room temperature
  • 1/3 cup Nutella
  • ¼ cup cocoa powder
  • 2 tablespoons pure icing sugar
  • 6 Ferrero Rocher chocolates unwrapped (plus extra to serve).
  • 2/3 cup whole hazelnuts (or chopped if you can find them in the baking aisle of the supermarket).
  • 150g milk chocolate melts
  • 1 ½ teaspoons of coconut oil or copha.

Method

  1. Use electric beaters to beat the cream cheese and Nutella together. Then add the cocoa powder and icing sugar and beat until combined.
  2. Place a double layer of plastic wrap on a work surface. Scrape the cream cheese mixture into a pile in the centre of the plastic. Flatten slightly to an 18cm disc. Place the 6 Ferrero Rochers in the middle and spread the mixture to cover. Then wrap the plastic wrap into the shape of a rough ball. Put the mixture into a round-based bowl (I used a small breakfast bowl). Place in the fridge for 6 hours or until firm.
  3. Meanwhile, preheat the oven to 180C/356F. Spread the whole hazelnuts onto a baking tray and bake for 7-10 minutes until they are golden. Tip the nuts onto a clean tea towel and gather the ends together. Rub to remove the skins (be careful as the nuts get very hot even through the towel). When the skin is removed, chop the nuts. (I cheated and used a rolling pin to bash them into pieces).
  4. When the cheesecake is ready, bring it out of the fridge.
  5. The original recipe said to melt the choc melts and coconut oil in a bowl over a pan of simmering water, but I put them into the microwave and melted them down in approx. 45 seconds. Stir until smooth.
  6. Turn the chilled ball out onto a serving plate and remove the plastic. Take small handfuls of the chopped nuts and press them firmly onto the surface of the ball until it is covered with nuts.
  7. Take a large pastry brush and dab the melted chocolate over the nuts.
  8. Place in the fridge for an hour.
  9. Serve with extra Ferrero Rochers if there are any left (not a chance in my house). Enjoy!