Ferrero Triple Chocolate Easter Pots

Recipes

Ferrero Triple Chocolate Easter Pots

Duration: Servings: Level:
25 Minutes
6 people
Medium

Ingredients

Dark chocolate300g
White chocolate150g
Chocolate Spread150g
Thickened cream400ml
Vanilla bean paste1 Tbs
Dark chocolate layer Amount
Dark chocolate cut/broken into pieces (plus extra for garnish shavings/curls)300g
Thickened cream175ml
White chocolate layer Amount
White chocolate cut/broken into pieces (plus extra for garnish shavings/curls)150g
Thickened cream150g
Vanilla bean paste 1tsp
Milk chocolate layer Amount
Chocolate spread150g
Thickened cream75g
Toppings Amount
Dark Ferrero golden eggs1 packet
Milk Ferrero golden eggs1 packet
White Ferrero golden eggs1 packet
Chocolate shavings/curls
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Ferrero Triple Chocolate Easter Pots

  1. Arrange 6 glasses (150ml) capacity on a tray that can easily fit in the fridge
  2. For the base layer – Dark Chocolate, place 175g of thickened cream in a microwave-proof bowl and heat for 15 to 20 seconds, stir and if still cool - heat for a further 15 to 20sec until hot but not boiling. Add 300g of dark chocolate, leave to stand for 3min and stir until smooth and pourable. (Reheat for 30sec intervals if needed) – evenly pour into the 6 glasses and place into the fridge for 30min or until set to set while you work on the next layer.
  3. For the middle layer – White Chocolate - Place 150g of white chocolate in a large microwave-proof bowl together with 3 tablespoons of thickened cream. Microwave in 15 to 20sec increments until melted, stirring in between until smooth. Allow to cool at room temperature - it should still be
    soft. Whip the rest of the cream with an electric hand mixer just until stiff peaks begin to form. Do not overwhip. Add the whipped cream to the melted white chocolate, plus the vanilla bean paste, mix and stir using a mixer, hand whisk, or spoon until well combined and smooth – this layer should be light and fluffy. Once the dark chocolate layer is set, add the white chocolate layer and chill for a further 30min or until set.
  4. Top layer – Milk Chocolate - In a bowl, beat 75g of cream until it is light and fluffy. Then add 150g of chocolate spread and continue to beat until thoroughly combined. Spread on top as the final layer.
  5. Arrange the eggs – 1 of each flavour of egg per pot, with a potato peeler create your chocolate curls
    and decorate on top and serve.
  6. Storage – These can be made the day before and stored in the fridge until serving.

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