Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, edible ferrero rocher cup with mousse chocolate drizzle and ferrero in middle. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Edible Ferrero Rocher Cup With Mousse Chocolate Drizzle And Ferrero In Middle is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Edible Ferrero Rocher Cup With Mousse Chocolate Drizzle And Ferrero In Middle is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook edible ferrero rocher cup with mousse chocolate drizzle and ferrero in middle using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Edible Ferrero Rocher Cup With Mousse Chocolate Drizzle And Ferrero In Middle:
- Prepare 300 g Milk Chocolate
- Make ready 3 balloons pump them small not BIG
- Prepare Peanuts Crushed
- Get Mousse Method
- Prepare 300ml Whipping Cream
- Get 5 tablespoon Any Chocolate Spread
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Instructions to make Edible Ferrero Rocher Cup With Mousse Chocolate Drizzle And Ferrero In Middle:
- Method - - Get a saucepan (Patila) fill with water let it boil put a mixing bowl on top of Saucepan and add the 300g chocolate and let it melt. - Once melted remove mixing bowl from saucepan and let it come to room temperature.
- Pump Your baloons small. In the meantime get a baking tray and put foil on it. With a spoon take some melted chocolate and put 3 blob on the foil leave space around the 3. Now get your baloons and dip it in the melted chocolate so you can see a bowl shape.
- Hold the baloons from were you tied it sprinkle crushed peanuts around the chocolate and quickly put each baloon on each blob of melted chocolate then put in freezer for 30min. After 30min take it out where you see the chocolate and the baloon go all around to loosen edge of chocolate from baloon then get a needle and Pop the baloon then remove baloon from the Base if it's hard put it back in the freezer and repeat till baloon is removed.
- Mix hipping cream and any chocolate spread. I stopped using Nutella so used another brand of chocolate spread. - Use a beater and mix till its a Mousse.
- Add the mousse in edible cups and drizzle with chocolate and put one Ferrero Roche in the middle :) put it in the freezer for 1 hour to set.. then transfer in the fridge if after the fridge your mousse becomes a little runny place back in freezer for a little while then remove and serve
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