30 Days of Christmas Cooking Day 23: Homemade Ferrero Rocher Style Chocolates
Ingredients:
375 g melting chocolate
1 tbsp copha
1 jar hazelnut spread
Hazelnuts
Crushed nuts
1 cup Rice Bubbles
Mini paper or foil chocolate cups
Method:
Melt chocolate with copha over low heat. Add Rice Bubbles and mix gently. Put a little of the mixture in the bottom of each chocolate cup. Place half a teaspoon of hazelnut spread on top. Drop a whole hazelnut on top of spread. Cover with melted chocolate mixture to top of cup. Sprinkle with crushed nuts before freezing for at least an hour.
375 g melting chocolate
1 tbsp copha
1 jar hazelnut spread
Hazelnuts
Crushed nuts
1 cup Rice Bubbles
Mini paper or foil chocolate cups
Method:
Melt chocolate with copha over low heat. Add Rice Bubbles and mix gently. Put a little of the mixture in the bottom of each chocolate cup. Place half a teaspoon of hazelnut spread on top. Drop a whole hazelnut on top of spread. Cover with melted chocolate mixture to top of cup. Sprinkle with crushed nuts before freezing for at least an hour.
Platinum members can login for full access to the Recipe File
Not a Platinum Cheapskates Club Member?
Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre.
Click here to upgrade your Cheapskates Club membership today
Not a Platinum Cheapskates Club Member?
Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre.
Click here to upgrade your Cheapskates Club membership today