As a child of the 1980s, I always considered Ferrero Rocher chocolates the height of sophistication. The adverts declared them worthy of an ambassador’s black tie soirée, and I bought into the fantasy. My no-bake rochers are a cross between cheesecake and a choc-ice (Klondike Bar), another childhood favorite. The frozen cheesecake is coated in a milk chocolate shell that hardens almost immediately, a fun textural element that is reminiscent of those gold-wrapped chocolates.
Ingredients
Serves 12–15
For the crust:
For the cheesecake:
For the shell:
Preparation
Step 1
Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
Step 2
Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
Step 3
For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
Step 4
Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
Step 5
Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
Step 6
For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
Step 7
To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.
If kept frozen in a sealed container, the rochers will keep for about 2 weeks.
Leave a Review
Reviews (23)
Back to TopI think you can substitute vegetable shortening for the coconut oil.
Anonymous
5/24/2023
Same question posed by another person - what can be used in place of coconut oil?
Tracy
Canada
5/23/2023
Might try these for the holidays. Great suggestions below, particularly about making 2x the dip, cutting them smaller and inserting sticks. This is definitely a once-a-year indulgence! These things sound RICH!!!
Beth K
Dallas
10/23/2022
What would you suggest as a substitution for the coconut oil? I have a SEVERE allergy to coconut.
Erin
Menifee, CA
6/1/2022
I haven't made them yet so no rating made. Just a question. Has anyone considered adding a popsicle stick to make them easier to handle? Dipping them would be much easier as would eating them. Something to think about.
EMCG55
Mountain West
6/1/2022
Absolutely delicious. Visiting family always requests a cheesecake for the holidays, and this was the choice for Christmas. I also had difficulty with the chocolate coating, it hardened too fast, being too thick and not fully covering the squares. They are so good, I will find a solution and plan to serve them often when I need a special dessert (or I need to treat myself).
Glenda
North Carolina
1/21/2022
So a bit of work & very rich BUT I have a suggestion if you're serving these to guests -- turn them into a mini baked Alaskas by covering them w/a cooked meringue. It wasn't that much more work and made a wonderful presentation.
Rosemary
Central California
11/17/2021
These are a little messy, but still great. I agree, cut them small! I would double the chocolate topping if I made them again. I just did the layer of chocolate on top instead of dipping. You need to work quickly as the chocolate hardens quickly as soon as you pour it on the bars. Also, I would score them before I put them back in the freezer so the chocolate stays in nice squares instead of breaking off in pieces.
SZeigler
Atlanta, GA
11/7/2021
Good but very rich. I cut into 24 pieces if I were making it again would probably cut into smaller pieces still - a bar of this is almost too much, a bite would be better. I ended up needing to double the chocolate because my hazelnuts were too big so my coating was thick. The chocolate coating part was surprisingly time consuming.
Kate
Seattle, WA
10/21/2021
LOOKS DELICIOUS BUT TOO DIFFICULT TO MAKE FOR A SIMPLE TREAST
Anonymous
CLEVEAND OHIO
10/20/2021
The "save button" has moved to the left and runs vertically down the side of the recipe...I was very frustrated as well until I figired it out.
Anonymous
CT
10/18/2021
Where's the "save recipe" button on these recent recipes?????
Anonymous
Lexington, KY
10/18/2021
Easy to make and beautiful creamy texture. These are perfect for a milk chocolate lover - I made them for nephew and he loved them. I recommend and if you are a chocolate lover do with dark chocolate. The crust is stellar.
Lynn McCarthy
Washington DC
10/17/2021
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