Ferrero Cheesecake Magnums

The PERFECT bite.

2 hours cook

Serves 8-10

Chris Cahill

Ingredients

250gCream Cheese

150gNutella

100gIcing Sugar

150mlDouble Cream

500gMilk Chocolate

Extra Nutella for Dipping

Chopped Hazelnuts

Rich Tea Fingers

Chocolate hazelnut cheesecake cream sandwiched between two biscuits - first dipped in nutella, then dipped again in milk chocolate and covered with hazelnuts.

Method

In a bowl whip together cream cheese, nutella, icing sugar and double cream until thick. Then place in the fridge to chill.

Dip a stick into melted chocolate and stick to the inside of a Rich Tea Finger. Once set in place pipe over some of your cream and place another biscuit on top. Then freeze.

Next heat up nutella the microwave for easier dipping. Dip each pop into the jar, shaking of the excess, then place on backing paper. Chill until set.

Melt milk chocolate and pour into a tall glass, pip each magnum. Place each back on to the baking paper and cover with chopped hazelnuts. Chill for a final time.

Enjoy!