This one started as “I need something sweet in the fridge tonight.” I went with a biscuit base, an easy chocolate filling using instant pudding, and a quick ganache poured over the top. Once it’s chilled, it slices neatly, and the Ferrero Rocher on top makes it look like way more effort than it actually is.

This is the kind of dessert I keep in my back pocket because it’s reliable. If you follow the chilling times, it slices neatly and doesn’t turn into a messy spoon-dessert (unless you want it to — then just chill it a little less and call it “cake cups”).

What this cake tastes like (so you know what you’re making)

Base: buttery biscuit layer, slightly soft (thanks to the milk) but still firm enough to cut.
Filling: chocolate pudding-meets-mousse vibe — creamy, light, and smooth.
Topping: rich chocolate ganache that sets into a glossy layer.
Finish: Ferrero Rocher adds crunch and that hazelnut-chocolate flavor everyone recognizes.

If you want more “Ferrero flavor” inside the cake (not just on top), I’ll share a few easy tweaks in the tips section.

Ingredients (with quick notes so nothing surprises you)

This recipe is written for a 20×20 cm pan.

Base

150 g biscuits (cookies)
Plain tea biscuits, digestive-style cookies, or any neutral cookie works.
50 g butter (melted)
Unsalted is ideal, but salted is fine — it adds a tiny contrast.
3 tbsp milk
This helps the base press in smoothly and keeps it from being too dry.

Filling

100 g no-cook chocolate pudding powder
Make sure it’s the instant/no-cook kind. Cooked pudding won’t work the same here.
300 ml milk
Cold milk helps the pudding set properly.
250 ml heavy cream (sweet whipping cream)
Use a cream that whips well (usually 30–36% fat).

Topping

150 g chocolate (chopped or broken into pieces)
Dark or semi-sweet gives the cleanest finish. Milk chocolate works too but sets softer.
150 ml heavy cream (sweet whipping cream)
This turns the chocolate into ganache.
Ferrero Rocher
As many as you like. I usually do 9–16 depending on how I want it to look.

Equipment you’ll need

20×20 cm pan (or similar)
Baking paper (recommended for easy lifting)
Food processor or rolling pin + zip bag (for crushing biscuits)
Mixing bowl + hand mixer or stand mixer
Small saucepan (for heating cream)

Ingredient breakdown (why each part matters)

The biscuit base

The base is doing two jobs: holding the filling and giving you a clean slice. Butter is the binder, biscuits are the structure, and milk makes it easier to press and prevents a hard, overly crumbly layer.

If your base ends up too crumbly: it usually needs a little more butter or a better press into the pan.

The filling

Instant pudding powder sets with milk, and the heavy cream gives it a softer, more whipped texture. The result is stable enough to slice, but still creamy.

Important detail: beat until it’s fully smooth. Any dry pudding pockets will show up later.

The ganache topping

This is the simplest topping that still looks “finished.” Hot cream melts chocolate, and once it chills, it sets into that neat layer you can cut through without the whole cake squishing.

Step-by-step instructions (exactly how I make it)

1) Make the base

Crush the biscuits until they look like fine crumbs.
- Food processor: fastest.
- No processor: put biscuits in a zip bag and crush with a rolling pin.
Mix crumbs with melted butter and milk.
Stir until the crumbs look evenly damp and hold together when you pinch them.
Press into the pan.
Line the pan with baking paper if you want easy removal. Tip in the biscuit mixture and press firmly into an even layer. I use the bottom of a glass to compact it.

Chill the base in the fridge while you make the filling (at least 15–20 minutes).

2) Make the filling

In a mixing bowl, add no-cook chocolate pudding powder and 300 ml cold milk.

Beat until it thickens (usually 1–2 minutes, depending on brand).
Add the 250 ml heavy cream and keep beating until the mixture is smooth and looks like a soft mousse.

You want it thick enough to spread, but not overbeaten.
Pour over the chilled base and level it with a spoon or spatula.

Refrigerate for 1 hour so the filling firms up before the ganache goes on.

3) Make the topping (ganache)

Chop or break the 150 g chocolate into a bowl.
Heat 150 ml heavy cream until it’s hot (steaming, but not aggressively boiling).
Pour the hot cream over the chocolate. Let it sit for 1 minute.
Stir gently until completely smooth and glossy.
Pour over the chilled filling and tilt the pan to spread it evenly.

4) Decorate and chill

Add Ferrero Rocher on top.
You can place them whole, halve them, or do a mix.
Chill again until the top sets.
I usually give it at least 2 hours, but overnight is even better for clean slices.

Tips that actually help (from making it more than once)

For clean slices

Chill properly (especially after the ganache).
Use a sharp knife dipped in hot water, then wiped dry between cuts.

If your ganache looks dull or streaky

The cream may not have been hot enough, or the chocolate pieces were too big.
Next time: chop finer and let the cream sit on the chocolate for a minute before stirring.

Want more Ferrero Rocher flavor inside?

Easy options that don’t change the structure:

Chop 4–6 Ferrero Rocher and fold into the filling right at the end (quickly, by hand).
Add 2–3 tbsp hazelnut spread into the filling while mixing (this makes it slightly softer, but still sliceable if chilled well).

Biscuit choice matters

Plain biscuits = clean chocolate flavor.
Cocoa cookies = deeper chocolate but can taste a bit heavier.
Digestive-style biscuits = a slightly “toasty” base that works really well with hazelnut.

Don’t rush the 1-hour chill before topping

If the filling is still loose, the ganache can sink slightly and you’ll lose the clean layers. It still tastes good, but the look changes.

Storage and make-ahead

Fridge: Keeps well for 3–4 days in a covered container.
Freezer: You can freeze slices for up to 1 month. Thaw overnight in the fridge.
Make-ahead: This is better the next day, honestly. The layers settle and it cuts like a proper cake.