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Ferrero Rocher in a Glass

  • Preparation time:

    30 minut
  • Complexity:

  • Number of integredients:


Desserts in a glass are a great choice for all occasions, from Sunday desserts to larger celebrations. We all love their simplicity and how they always look so perfect. The famous pralines are crispy, creamy and chocolatey. I made a mousse-type filling using BAM chocolate hazelnut spread; the base consists of crushed cookies, while the glasses are topped with a generous helping of milk chocolate and roasted hazelnuts.

If you are a fan of desserts in a glass, you can also impress with the White mousse with cherries dessert.

Makes: 5 glasses (250 ml each).

  • Ingredients for cookie base:

    • 120 g cereal cookies
    • 40 g BAM chopped roasted hazelnuts
    • 1/2 teaspoon BAM cacao powder
    • 50 g melted butter
  • Ingredients for filling

    • 200 g BAM chocolate hazelnut spread
    • 400 g whipping cream
    • 30 g powdered sugar
    • 2 pumps BAM vanilla paste
  • Ingredients for topping

    • 90 g whipping cream
    • 120 g BAM milk chocolate drops
    • BAM chopped roasted hazelnuts
    • Ferrero Rocher chocolates
  • Preparation

    • Finely crush the cookies, hazelnuts and cacao powder, then add cooled melted butter and mix. Divide the mix between glasses and lightly press with a spoon.
    • Whip 300 g whipping cream. Whisk the spread with powdered sugar, vanilla and 100 g whipping cream until well combined. In two stages, fold in whipped cream with a spatula. Pipe the filling into glasses and level the surface. Refrigerate while you prepare the topping.
    • Bring cream to a boil and pour over the chocolate. Wait one minute, then mix with a spatula until well combined. Cool until lukewarm and pour over the filling. Sprinkle with hazelnuts and refrigerate until the filling sets.
    • When cooled, decorate with the chocolates and serve.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier