No Bake Ferrero Rocher Dessert
Prep Time
30 minutes
Porties
Serveert 8
Niveau
Easy
Looking for an easy, no-bake dessert that’s guaranteed to impress? These hazelnut treats are your answer! With layers of crispy ladyfingers, creamy mascarpone-chocolate filling, and a crunchy hazelnut coating, this indulgent dessert is as simple to make as it is delicious. Perfect for birthdays, coffee breaks, or satisfying a sweet craving, these treats come together in no time—no oven needed!
Whether you’re a dessert pro or just dipping your toes into the kitchen, this recipe is foolproof. And the combination of chocolate and hazelnuts? Absolutely irresistible!
Ingrediënten
Make sure the mascarpone and chocolate spread are at room temperature. This makes mixing easier and ensures the smoothness of the cream.
Let the chocolate mixture cool completely. If it’s too warm, the ladyfingers may become soggy and fall apart.
Use a piping bag with a star-shaped nozzle for a decorative dollop on top.
Optionally, add a piece of chocolate or a whole hazelnut on top of the cream dollop.
As an alternative, you can use chocolate shavings or sprinkles alongside or instead of the hazelnuts.
Serve the pastries in small cupcake liners or on a decorative plate.
These pastries are perfect to make a few hours in advance. Store them in the fridge to keep them firm.
Looking for an easy, no-bake dessert that’s guaranteed to impress? These hazelnut treats are your answer! With layers of crispy ladyfingers, creamy mascarpone-chocolate filling, and a crunchy hazelnut coating, this indulgent dessert is as simple to make as it is delicious. Perfect for birthdays, coffee breaks, or satisfying a sweet craving, these treats come together in no time—no oven needed!
Whether you’re a dessert pro or just dipping your toes into the kitchen, this recipe is foolproof. And the combination of chocolate and hazelnuts? Absolutely irresistible!
Stappenplan
1 Mix the mascarpone and chocolate spread until smooth. Set aside 40 g of the cream mixture and place the rest in a piping bag. |
2 Heat the milk in a pan until it boils. Turn off the heat and add the chocolate spread. Stir until smooth and let it cool to room temperature. |
3 Take a ladyfinger and pipe a dollop of cream on it. Place another ladyfinger on top and press firmly. |
4 Spread the sides with the reserved cream mixture. |
5 Briefly dip in the chocolate mixture. Then coat the sides with the finely chopped hazelnuts. |
6 Place the hazelnut pastry on a small paper liner. |
7 Pipe a dollop of cream on top for the finishing touch. |
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