Base-1 packet chocolate digestive biscuits60g butter (melted) Filling-250ml fresh cream1 tub Lancewood plain cream cheese1 teaspoon gelatin powder2 tablespoon cold water1 can evaporated milk20 marshmallows1 slab 70% dark chocolate½ of 180g bottle Nutella Garnish-Remainder NutellaMilk as neededFerrero Rocher chocolates
1. Crush biscuits and mix with butter. 2. Pat down into serving dish/ springform pan/ cups.3. Warm evaporated milk on stove, add marshmallows and chocolates and melt till smooth. Leave aside to cool.4. Bloom gelatin in water.5. Whip fresh cream till stiff peaks form.6. Whip cream cheese till smooth.7. Mix cream cheese and gelatin into chocolate mixture.8. Fold whipped cream into chocolate mixture.9. Pour into serving dish or spoon into individual dessert cups. 10. Leave to set in fridge till firm on top.11. Warm remainder Nutella in microwave.12. Add dash of milk (as needed) to make a smooth pouring ganache.13. Pour over filling, spread out evenly.14. Place over Ferreros.15. Place back in fridge till needed.