Thanks to Sunbeam you could WIN a Pie Magic® Traditional Size 4 Up Pie Maker, simply by telling us about your favourite pie! Check out the recipe for Ferrero Rocher Bombs below.
Ferrero Rocher Bombs
Makes 8 Prep 15 mins Cook 20 mins
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- 100g dark chocolate melts
- 2 tbs thickened cream
- 450g packet chocolate cupcake mix (see tip)
- 8 Ferrero Rocher chocolate balls, unwrapped
- 30g (1/4 cup) hazelnuts, toasted, finely chopped
- Double cream or vanilla ice-cream, to serve (optional)
1 Place the chocolate melts and cream in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally, until the mixture is smooth. Set aside until thickened slightly.
2 Meanwhile, prepare the cupcake mixture following the packet directions (do not bake).
3 Place 2 tablespoonfuls of cupcake mixture in each hole of a pie maker. Place a chocolate bll in the centre of each. Cover with 1 tablespoon of cupcake mixture. Turn on the pie maker. Close the lid. Cook for 8 minutes or until the cakes spring back when lightly touched. Transfer to a plate and cover with a tea towel to keep warm. Repeat with remaining mixture and chocolate balls.
4 Drizzle the melted chocolate mixture over the bombs and sprinkle with hazelnuts. Serve warm with the cream or ice-cream, if using.
COOK'S TIP
To prepare the cupcake mixture, you will need the ingredients stated on the packet (ingredients may vary between brands).
NUTRITION (EACH)
CALS 459 FAT 30g SAT FAT 15g PROTEIN 8g CARBS 39g
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