Easy Ferrero Rocher cookie cups recipe

Vegan, quick + easy.

A chocolate + hazelnut cookie cup, filled with chocolate ganache, a whole hazelnut, topped with a hazelnut cream swirl & chopped nuts.

Quick + easy to make & DELICIOUS!!

– Rich

– Decedent

– Chewy

– Perfectly sweet

The cookie is crisp on the outside with a chewy middle. The addition of the hazelnut cream topping and chocolate ganache take this dessert from yummy to ‘out of this world’ delicious.

These cookie cups are great to serve at social events, parties or special occasions. 

Even get your kids involved, they’re really fun to make!

Happy baking!

Preparation- 10 minutes

Baking time- 10 minutes 

Makes- 9 

Level- Easy

…

Ingredients for the cookie cup

-200g of golden caster sugar

-2 teaspoons of vanilla extract

-160g of butter (melted)

-300g of plain flour

-2 tablespoons of cocoa powder

-20g of crushed hazelnuts

Ingredients for the chocolate ganache filling

-1 can of coconut milk (cream only)

-200g of dairy-free chocolate

-Whole hazelnuts 

Ingredients for the cream topping

-120g of vegan butter 

-350g of icing sugar

-10g of chopped hazelnuts

-1 teaspoon of dairy-free milk (if needed)

…

To make the cookie cups

Step 1- Preheat your oven to 180 degrees c, and grease a mini muffin tin with coconut oil or melted butter.

Step 2- Place the sugar, vanilla and melted butter into a bowl and mix until combined.

Step 3- Add in the flour, cocoa powder and mix until combined.

Step 4- Fold in the chopped hazelnuts.

Step 5- Press the cookie mixture into the greased tins and pop into the oven and bake for 9-10 minutes or until golden brown.

Step 6- Place onto a cooling rack and with a spoon, reinforce the hole you made into the cookie cups before baking.

Allow to cool before filling.

To make the chocolate ganache

Step 1- Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.

Step 2- Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.

Step 3- Place the dairy-free chocolate into a heatproof bowl and pour over the hot cream.

Allow to sit for a few minutes then stir together.

The cream will melt the chocolate.

Step 4- When the cookie cups have cooled, fill each cup with ganache.

Place a hazelnut in the middle of the ganache (optional).

Place the cookie cups into the freezer to set, for 10 minutes.

To make the cream topping

Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and hazelnuts.

Whizz together until fluffy & fully combined.

Add a splash of dairy-milk if the buttercream is too thick.

Step 3- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

Step 4- Pipe a swirl of buttercream onto each cookie cup.

To decorate, drizzle over some more of the chocolate ganache and add on some chopped hazelnuts.

Serve these cookie cups fresh or store in a sealed container in the fridge.

Store in an airtight container in the fridge and enjoy within 3 days!

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