Components
For the base
• 300 gr. digestive type cookies
• 100 gr. melted butter
• 2 “Kinder Bueno” bars
For stuffing
• 600 gr. cream cheese at room temperature
• 200 gr. "Kinder chocolate", melted
• 150 gr. hazelnut praline
• 200 ml cream 35% fat, whipped
• 8 “Kinder Bueno” bars, finely chopped
For the chocolate ganache
• 50 gr. chocolate praline
• 100 gr. chocolate couverture
• 100 ml cream
Execution method
For the base
• Beat the cookies and chocolate in the food processor with the knives until they become powder.
• Add the melted butter and mix well to combine the mixture.
Spread the mixture on the bottom of the pan with the help of a glass and put it in the fridge for 30 minutes until the cookie sets.
For stuffing
• In the bucket of the mixer, pour the cream cheese and beat it with the whisk on medium to high speed until fluffy.
• Add the melted chocolate and mix well.
• Then, add the chopped chocolate and continue beating until the mixture is homogeneous.
• Finally, add the whipped cream and mix lightly with a plastic spatula.
For assembly
• Take the cookie out of the fridge
• Empty the filling and smooth the surface of our cake with a spatula.
• Return the dessert to the refrigerator and let it freeze well, for about 5 hours or overnight.
For the chocolate ganache
• In a saucepan, heat the cream over medium heat until it boils.
• Pour it over the chocolate and hazelnut praline that we have in a bowl.
• Leave for 1 minute without stirring to melt the chocolate.
Stir with a plastic spatula until the chocolate is completely melted and you have a smooth mixture.
• Let the ganache cool slightly and pour it over our dessert.
• Return the dessert to the refrigerator to freeze well.
Tip:
Put our dessert in the freezer for at least 30 minutes until it is firm before cutting it into pieces!
The Fella Twins