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Ferrero Rocher mini cake on a white plate

Ferrero Rocher Mini Cake (No-Bake)

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This Ferrero Rocher Mini Cake is an easy no-bake dessert with a buttery biscuit base, creamy chocolate filling, and rich chocolate ganache topping. Finished with Ferrero Rocher chocolates, it is perfect for slicing into indulgent little squares.
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Prep Time 20 minutes
Chill Time 3 hours 20 minutes
Course: No Bake Cakes, No-Bake Dessert
Ingredients Method Notes

Ingredients
  

Base
  • 150 g biscuits cookies, crushed
  • 50 g butter melted
  • 3 tbsp milk
Filling
  • 100 g no-cook chocolate pudding powder
  • 300 ml milk cold
  • 250 ml heavy cream
Topping
  • 150 g chocolate chopped
  • 150 ml heavy cream
For Decorating
  • Ferrero Rocher for decorating

Method
 

  1. Mix the crushed biscuits with the melted butter and milk until combined. Press firmly into a lined 20×20 cm pan. Chill while preparing the filling.
  2. Beat the no-cook chocolate pudding powder with the cold milk until thickened.
  3. Add the heavy cream and beat until smooth and mousse-like.
  4. Spread the filling evenly over the base and refrigerate for 1 hour.
  5. Heat the heavy cream until steaming. Pour it over the chopped chocolate, let it sit for 1 minute, then stir until smooth.
  6. Pour the chocolate topping over the chilled filling.
  7. Decorate with Ferrero Rocher and chill until fully set, at least 2 more hours or overnight for best results.
  8. Slice into squares and serve.

Notes

  • For neat slices, chill the cake well and cut with a hot, dry knife.
  • Dark or semi-sweet chocolate gives a firmer ganache, while milk chocolate will set softer.

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