Ingredients

Method

• 300 g chocolate biscuits, crushed 
• 125 g butter, melted 
• Ferrero Rocher chocolates, to decorate 
For the filling: 
• 1 cup Nutella Nut Spread
• 1 cup cream
• 100 g dark chocolate, chopped 

Method

Ingredients

1. Preheat the oven to 180°C. Mix the biscuits and butter. Press the mixture into 4 x 12 cm tart tins and bake for 10 minutes.
2. If the bases puff up, press down with a spoon. Chill for 30 minutes.
3. Remove from the tins, spoon in the filling and decorate with the chocolates.
4. To make the filling, place all ingredients into a saucepan and over a gentle heat until the chocolate has melted, stirring often.

Find more chocolate recipes here.

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Photography: Jan Ras

Videography: Romy Wilson

Production: Abigail Donnelly

Food assistant: Cheri Kustner