Rec credit : @thecookingandbakingcreations
250ml fresh cream2 tablespoon caramel treat1 tablespoon cocoa powder2 tablespoon Nutella chocolate spread4 ferrero chocolates, crushed1 tablespoon chopped hazelnuts
Ganache 155g nestle cream80g whole nut chocolate Melt the chocolate and stir in the nestle cream
Beat fresh cream until stiff abs set aside.In a separate bowl beat the caramel treat, Nutella and cocoa till smooth.Add the crushed ferrero chocolate and chopped hazelnuts, mix lightly.Fold this mixture gently into the fresh cream using a metal spoon (do not overmix)Pipe ganache at the bottom of the dessert bowls, top with the mousse. Decorate with some Nutella and a ferrero.