100g dark chocolate melts
2 tablespoons thickened cream
450g packet chocolate cupcake mix (see note)
8 Ferrero Rochers, unwrapped
30g (1/4 cup) hazelnuts, toasted, finely chopped
Double cream or vanilla ice-cream, to serve (optional)
- Place the chocolate melts and cream in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally until the mixture is smooth. Set aside until the mixture has thickened slightly.
- Meanwhile, prepare the cupcake mixture following packet directions (but do not bake).
- Place 2 tablespoonfuls of cupcake mixture in each hole of the pie maker. Place a Ferrero Rocher in the centre of the mixture. Cover each with 1 tablespoonful of cupcake mixture. Turn the pie maker on and cook for 8 minutes or until the cake springs back when lightly touched. Transfer to a plate and keep warm. Repeat with the remaining mixture and Ferrero Rochers.
- Drizzle the chocolate mixture over the bombs and sprinkle with hazelnuts. Serve warm with cream or ice-cream, if using.
To prepare the cupcake mix, you will also need the ingredients stated on the packet (ingredients may vary between brands).