Ingredients
Base
- 250 grams Milk arrowroot biscuits
- 125 grams Butter
- 220 grams Cadbury Hazelnut chocolate block
- 200 grams condensed milk
Topping
- 200 grams milk chocolate
- 30 grams Copha
- 12 pieces Ferrero Rocher
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Put biscuits into TMX bowl and crush 8 seconds, speed 8. Should ressemble fine breadcrumbs. Pour into bowl and set to the side.
2. Add chocolate, condensed milk and butter into TMX bowl and heat for 4 minutes, 50*, speed 2. Once melted, add back in the biscuit crumbs and mix together 10 seconds, speed 8.
3.Pour into a 20 x 30 cm lined baking tin, and smooth out to all corners. Put into fridge to cool.
4. Place chocolate and copha into cleaned TMX bowl and grate for 7 seconds, speed 8. Then melt for 4 minutes, 50*, speed 3. Pour over biscuit base and smooth with spatular. While chocolate still soft place the Ferrero Roche on lines so it will set into the topping.
5. Refridgerate overnight. To cut into slices remove from fridge for 15 minutes prior to cutting to allow the chocolate to slightly soften and avoid splintering.
Serve and enjoy
Method
Tip
Allow to sit outside fridge for 15 minutes prior to cutting to allow chocolate to soften and prevent cracking, splintering.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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