Eggless Ferrero Rocher Mini Cheesecakes

Be it Valentine’s Day or Galentine’s Day, a little chocolate indulgence is a must. I was inspired by one of my favorite chocolate’s growing up – Ferrero Rocher , to create these mini cheesecakes, which by the way are eggless as well. Talk about shortage of eggs, and coming out with a kickass recipe! 🙂

Story of Ferrero Rocher

Ferrero Rocher was introduced in 1979 in Italy and in other parts of Europe in 1982. Michele Ferrero, the credited inventor, named the chocolate after a grotto in the Roman Catholic shrine of Lourdes, Rocher de Massabielle. Rocher comes from French and means ‘rock’ or ‘boulder’.

The chocolate consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts. Information from Wikipedia.

I would be enamored by this gold wrapped  “delicacy” and would indulge in savoring the chocolate, layer by layer, starting with the milk chocolate covered hazelnuts, then the thin wafer, leading to the milk chocolate and finally the whole hazelnut. My grandma who lives in the UK, would visit us in the 1980’s and bring a boxful of these chocolates for us. My brother and I would fight over who gets how much!

The taste of the Ferrero Rocher Mini Cheesecakes

Opening the Ferrero Rocher is a multi-sensory experience, right from the packaging to eating the chocolate, and getting all the different textures and flavors burst in your mouth. From the crunch of the thin wafer and hazelnuts, to the creaminess and silky milk chocolate – it is absolutely delicious!

The mini cheesecake does exactly that, you have to get it all in ONE bite with a fork, and you will get the crunch, creaminess from the whipped cream and cream cheese layer and chocolatey flavor from the chocolate crunch layer and the chocolate base – all in one bite.

My version of Ferrero Rocher – The Ferrero Rocher Mini Cheesecakes

My version of the Ferrero Rocher takes the form of a mini cheesecake, with the following layers:

• Chocolate base:

• Graham crackers: graham crackers are crushed into a fine powder in a high speed blender, along with cocoa, sugar and salt
• Dutch processed cocoa: for that lovely chocolatey base
• Granulated sugar
• Salt
• Melted unsalted butter to bind it all together
• Cream cheese layer:

• Cream cheese: key ingredient of any cheesecake
• Greek yogurt: this is an eggless recipe and Greek yogurt gives it the tang, lightness and creaminess.
• Granulated sugar
• Cornstarch: to bind it all since it is eggless
• Vanilla extract
• Hazelnut praline paste: the paste is made with whole toasted hazelnuts and a warm amber colored melted sugar to form the most delicious hazelnut praline paste. This mimics the whole hazelnut flavor in the center.
• Heavy whipping cream
• Chocolate crunch layer (which mimics the outer layers):

• Semi-sweet chocolate (you could even use milk chocolate). I prefer semi-sweet.
• Finely chopped hazelnuts to mimic the outer layer
• Cornflakes, that are crushed by hand to mimic the thin wafer layer
• Chocolate Whipped Cream (this layer makes the minis look pretty and also provides a fluffy texture):

• Heavy whipping cream
• Dutch processed cocoa
• Powdered sugar
• Vanilla extract
• Finally the Ferrero Rocher garnish, along with the edible gold leaf and a touch of freeze dried raspberry – cause Valentine’s day!

Hazelnut Praline Paste

The hazelnut praline paste is the MOST EASIEST and versatile ingredient that you can have in your pantry. The praline paste sounds difficult but it is as easy as it can get. Give it 15 minutes, and you will have a delicious paste ready to be used for cakes, pastries, cookies and more.

The paste starts off with whole toasted hazelnuts, with their skin removed. Then we start melting the sugar in a saucepan on medium heat, which may again seem intimidating. But you simply let the sugar melt in the saucepan for a couple of minutes, without stirring it. Once you stir it a bit, you will see that the sugar starts melting around the rim and will slowly change color.

You want to mix the sugar at this point and the color will change very quickly within a few seconds from a light brown to a deep amber color. You want to stop the cooking process here. Add the hazelnuts and stir them around in the sugar to coat it. Pour into a baking sheet with parchment paper and cool completely.

Next is processing the hazelnut praline into a paste in the food processor. It will first become a fine powder form. Keep the processor going, until the powder converts into a smooth paste. This takes a bit of patience but you have to wait for the hazelnut to release the oils for it to become a smooth paste.

You can use this paste to make cakes, cookies, hazelnut praline mousse – be creative and you can come up with endless creations!

Ferrero Rocher base and cream cheese layers

The base is made with graham crackers and cocoa, including sugar, vanilla extract and butter. You could make it with chocolate cookies but those are harder to find. The base is again just ground up dry ingredients and then mixed with the butter to form a cohesive mixture.

The mixture is put into the 12 cavities of the mini cheesecake pan, and baked for upto 10 minutes and cooled.

The cream cheese mixture is eggless. It starts off with creaming the cream cheese to make it pliable. Add the remaining ingredients such as the Greek yogurt, sugar, vanilla extract, cornstarch for sturdiness and hazelnut praline paste. Finally the whipped cream is added to get a cohesive mixture. Be sure to scrap the bowl after every addition so that it all blends well together.

The cream cheese mixture is divided between the 12 cavities. Tap the baking pan a few times to level out the mixture, before baking in the oven for about 20 minutes, or until the tops are risen and lightly brown in color.

You have to let them cool completely, and then cool in the fridge before the next layer.

Chocolate crunch layer and decoration

This layer mimics the outer two layers – the thin wafer and the hazelnut milk chocolate layer. I wanted to make my own feuilletine but realized that for readers it is easier to use cornflakes which have almost the same essential crunch and texture. The layer adds another dimension.

Finally we decorate with silky chocolate whipped cream, half a Rocher, gold leaf and some freeze dried raspberries — because it is V-day!

What cheesecake pan did you use to make the mini cheesecakes?

My mini cheesecake pan is from Chicago Metallic, and it is not available on Amazon. I found a similar one (also it is a great price point for 2 baking pans!) that seems good to me and has good reviews. Here is the link to the mini cheesecake pan.

Can these mini cheesecakes be made in a day?

These mini cheesecakes can be made in a day. It may seem like a lot of steps, but truly it does not take time with each step. The high speed blenders/food processors do most of the work for you.

Also the ingredients are all fridge-staple and pantry staple ingredients, so you are not shopping specifically to make these cuties.

How long can these be stored?

They can be stored in an airtight container in the fridge for upto one week. Leave it out for a few minutes before eating them.

Other recipes that are perfect for Valentine’s day!

The other recipes that are great for V-day are:

• Blood Orange and Black Sesame Cake
• Chocolate Cookie Sandwich with Strawberry-Hibiscus Marshmallow filling
• Blood Orange and Cardamom Custard Cups
• Chocolate Cake with Strawberry-Pink Peppercorn Frosting

Happy Valentine’s Day everyone!

XO
Amisha

Eggless Ferrero Rocher Mini Cheesecakes

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• Amisha Gurbani

These Eggless Ferrero Rocher Mini Cheesecakes are a delight to make for a Galentines Day/ Valentines day or just because! Even though there are 5 layers, they are easy to make, and come together fairly quickly with minimal effort. Leftovers can be stored in the fridge for upto a week.

Makes 12

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Ingredients:

Hazelnut Praline

• ⅓ cup (65 grams) granulated sugar
• ⅓ cup toasted hazelnuts, skin removed

Chocolate Base

• 7 ½ pieces (100 grams) graham crackers
• 2 tablespoons dutch processed cocoa
• 2 tablespoons granulated sugar
• A pinch of salt
• ¼ cup (58 grams) unsalted butter, melted

Cream cheese mixture

• 12 oz cream cheese, at room temperature
• ⅓ cup + 1 tablespoon (83 grams) granulated sugar
• ¼ cup (57 grams) Greek yogurt
• 1 tablespoon cornstarch

Hazelnut Praline Paste

• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream

Chocolate Crunch Layer

• ½ cup heaped semi-sweet chocolate, coarsely chopped
• 1 tablespoon toasted hazelnuts, finely chopped
• 1 tablespoon, hard crushed cornflakes
• 2 teaspoons coconut oil

Chocolate Whipped Cream

• ½ cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1 tablespoon dutch processed cocoa
• 1 teaspoon vanilla extract

Garnish

• 6 Ferrero Rocher chocolates, sliced into half with a serrated knife
• Edible gold leaf (optional)
• 2 freeze dried raspberries (optional)

Equipment

• 12 mini cheesecake pan with removable bottoms

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Method:

Hazelnut Praline

1. Place a quarter baking sheet with parchment paper on the side.
2. In a medium saucepan, on medium heat, add the granulated sugar. Do not stir the sugar. The sugar will start melting in 2 minutes. Using a rubber spatula, move the sugar around slightly and let it melt naturally. After a minute, stir the sugar around. The color will change quickly from light brown to a golden amber, so you will need to watch the process entirely within a minute or so. Add the hazelnuts at this point and stir to cover the hazelnuts with the hot sugar syrup. Switch off the stove.
3. Immediately pour the mixture onto the baking sheet and spread it with the spatula. Cool completely.
4. Break the praline into 2 to 3 parts, add it to a food processor and grind the mixture until it turns into a powder form.
5. Next keep grinding for another 2 to 3 minutes. You will see that the powder becomes a smooth paste, as the nuts release its oils. Switch off the processor once you get a smooth paste. Remove into a small bowl and set it aside.

Chocolate Base

1. Preheat the oven to 350 degrees.
2. Add the graham crackers, cocoa, sugar and salt into a high speed blender and blend until it is a fine powder.
3. Remove into a medium bowl. Add the melted butter and mix until well combined.
4. Using a tablespoon scoop add the mixture into each of the cavities of the mini cheesecake pan with the removable bottoms. Using a pestle or the bottom of a thin glass (that can fit into the cavity), press the mixture to level it.
5. Place the pan into the lower middle rack of the oven and bake for about 9 minutes.
6. Remove the pan and cool completely.

Cream cheese mixture

1. In the bowl of a stand mixture, with a paddle attachment, add the cream cheese and whip for a minute, until it softens. Add the granulated sugar and whip again for 30 seconds. Using a rubber spatula, scrap the batter off the sides of the bowl into the center.
2. Add the Greek yogurt, cornstarch, hazelnut praline paste, and vanilla extract into the cream cheese, and whip again for a minute. Using a rubber spatula, scrap the batter off the sides of the bowl into the center. Finally add the whipped cream and whip for 30 seconds until well incorporated.
3. Distribute the mixture evenly amongst all the 12 cavities of the cheesecake pan, using a 2 tablespoon scoop. Tap it gently for the mixture to even out and to get rid of any air bubbles.
4. Place into the oven 350 degrees for roughly about 18 to 20 minutes. You will see that the cheesecake rises up to form a slight dome and it will start browning on the top at the edge.  Do not bake for longer, as the cheesecake will crack and not be soft when ready to eat. It should be slightly jiggly in the center.
5. Remove from the oven and let cool completely.
6. Place the cheesecake pan into the fridge for 2 hours for it to set further and get cold.

Chocolate Crunch Layer

1. Prepare this mixture once these cheesecake pan is out of the fridge.
2. In a medium bowl, add the chocolate and coconut oil and place in the microwave to melt the mixture, for about 2 minutes, in 30 second intervals.
3. Using a rubber spatula mix the chocolate to form a smooth texture.
4. Add the hazelnuts and cornflakes and mix to combine.
5. Add about ½ a tablespoon on top of the cheesecake in each of the cavities and smoothen the layer.
6. Place in the fridge to set for 5 to 10 minutes.

Chocolate Whipped Cream

1. Place all the ingredients into the bowl of a stand mixture with a whip attachment, and mix for about 1 minute to 1 ½ minutes, until light, fluffy and sturdy.

Assembly

1. Release the cheesecake by lightly running a sharp knife around each cavity. Remove them gently from the bottom of the cheesecake pan, such as not to break the mini cheesecakes. Place them on a plate.
2. Add the whipped cream into a 12 inch piping bag with a 1M tip or a round tip, and pipe dollops of whipped cream on each of the mini cheesecakes.
3. Garnish with half a Ferroro Rocher, some edible gold leaf and drizzle of crushed freeze dried raspberries for color.