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
- 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.
To prepare the cupcake mixture, you will need the ingredients stated on the packet (ingredients may vary between brands).
CALS 459 FAT 30g SAT FAT 15g PROTEIN 8g CARBS 39g
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