Ferrero Rocher and Nutella mousse cheesecake
This over-the-top chocolate cheesecake recipe is courtesy of Operations Manager George, who modified his mum's original handwritten recipe from when she was at school using Chocolate Tiny Teddy biscuits and Oreo Cookies for the base to make this cake that bit more decadent. Chocolate lovers, this one's for you.
1 x 200g box Chocolate Tiny Teddy biscuits
1 x 133g packet Oreo Cookies
125g unsalted butter, melted
2 x 250g blocks cream cheese, at room temperature
1 x 395g can sweetened condensed milk
Nutella, like heaps of it
500ml (2 cups) thickened cream
6 tsp gelatine powder
14 Ferrero Rocher chocolates
2 tsp vanilla extract
Shaved dark chocolate and roasted hazelnuts, to decorate
Grease the base and side of an 8cm-deep, 22cm springform pan. To make the biscuit base layer, process the Tiny Teddy biscuits and Oreo Cookies in a food processor until finely crushed. Add the butter and process until well combined.
Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the mixture over the base of the pan. Place in the fridge for 30 minutes to chill.
To make the chocolate layer, process half the cream cheese, one-quarter of the condensed milk and a few generous spoonfuls of Nutella until smooth. Add half the cream and process until combined.
Dissolve half the gelatine in ¼ cup boiling water. With the food processor on low speed, pour gelatine mixture through a strainer and process until combined. Add 6 Ferrero Rochers and process until roughly chopped.
Pour chocolate layer over biscuit base and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
Meanwhile, to make the vanilla layer, clean the bowl of the food processor, then process the remaining cream cheese, condensed milk and vanilla until smooth. Add remaining cream and process until combined.
Dissolve remaining gelatine in ¼ cup boiling water. With the food processor on low speed, pour gelatine mixture through a strainer and process until combined.
Pour vanilla layer over chocolate later, then cover cheesecake with cling wrap. Refrigerate overnight to set.
Transfer cheesecake to a serving plate. Decorate with remaining Ferrero Rochers, shaved chocolate and hazelnuts to serve.
Ferrero Rocher and Nutella mousse cheesecake
You'll need to start this recipe a day ahead.1 x 200g box Chocolate Tiny Teddy biscuits
1 x 133g packet Oreo Cookies
125g unsalted butter, melted
2 x 250g blocks cream cheese, at room temperature
1 x 395g can sweetened condensed milk
Nutella, like heaps of it
500ml (2 cups) thickened cream
6 tsp gelatine powder
14 Ferrero Rocher chocolates
2 tsp vanilla extract
Shaved dark chocolate and roasted hazelnuts, to decorate
Grease the base and side of an 8cm-deep, 22cm springform pan. To make the biscuit base layer, process the Tiny Teddy biscuits and Oreo Cookies in a food processor until finely crushed. Add the butter and process until well combined.
Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the mixture over the base of the pan. Place in the fridge for 30 minutes to chill.
To make the chocolate layer, process half the cream cheese, one-quarter of the condensed milk and a few generous spoonfuls of Nutella until smooth. Add half the cream and process until combined.
Dissolve half the gelatine in ¼ cup boiling water. With the food processor on low speed, pour gelatine mixture through a strainer and process until combined. Add 6 Ferrero Rochers and process until roughly chopped.
Pour chocolate layer over biscuit base and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
Meanwhile, to make the vanilla layer, clean the bowl of the food processor, then process the remaining cream cheese, condensed milk and vanilla until smooth. Add remaining cream and process until combined.
Dissolve remaining gelatine in ¼ cup boiling water. With the food processor on low speed, pour gelatine mixture through a strainer and process until combined.
Pour vanilla layer over chocolate later, then cover cheesecake with cling wrap. Refrigerate overnight to set.
Transfer cheesecake to a serving plate. Decorate with remaining Ferrero Rochers, shaved chocolate and hazelnuts to serve.
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