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ferrero rocher bombs

Ferrero Rocher bombs

Using a chocolate cupcake packet mix, these muffins are stuffed with whole Ferrero Rochers for the ultimate easy-yet-indulgent dessert.


- 12 Ferrero Rocher chocolates

- 1/4 cup olive oil

- Salt and pepper, to taste

- 1 tsp dried oregano

- 1 tsp dried thyme

- 1 tsp garlic powder


1. Preheat your oven to 375°F (190°C).

2. In a small bowl, mix together the olive oil, salt, pepper, dried oregano, dried thyme, and garlic powder. This will be the seasoning for the Ferrero Rocher bombs.

3. Unwrap the 12 Ferrero Rocher chocolates and place them on a baking sheet lined with parchment paper.

4. Using a brush or your fingers, coat each chocolate evenly with the seasoned olive oil mixture.

5. Place the baking sheet in the oven and bake for 5-7 minutes, or until the chocolate starts to melt.

6. Using a spoon or spatula, gently press down on the melted chocolate to create a flat surface.

7. Put the baking sheet back in the oven and bake for an additional 3-5 minutes, until the chocolate is completely melted and smooth.

8. Take the baking sheet out of the oven and let the chocolates cool for a few minutes.

9. Using a small knife, carefully loosen the chocolates from the parchment paper and transfer them to a serving plate.

10. Serve the Ferrero Rocher bombs warm as a delicious and indulgent dessert or snack. Enjoy!

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