Ferrero Rocher Hazelnut Pie (No bake) 金沙朱古力榛子批(撻)

Ferrero Rocher Pie (9.5")
Serves 10-12

INGREDIENTS

Crust

• 28 chocolate wafer cookies, crushed – I used chocolate Oreos
• 3 1/2 tablespoons butter, melted

Pie Filling

• 3/4 cup hazelnut chocolate spread – I used Nutella
• 8 ounces Cool Whip (Or whipped 2 cups whipping cream+1/4 cup icing sugar+1/2 tsp vanilla extract)
• 8 ounces cream cheese, room temperature
• 1/4 cup confectioners sugar (I use 1/8 cup)
• 3 ounces 60% cacao dark chocolate, chopped very fine (Optional)
• 10 Ferrero Rocher chocolates, coarsely chopped

Final Touches

• 6 ounces Cool Whip (Or whipped 1/2 cup whipping cream+3 tbsp icing sugar)
• 1-2 Ferrero Rocher chocolates, coarsely chopped

INSTRUCTIONS

1. To begin, prepare your cookies and chocolate.  Using a food processor, crush the cookies into a fine crumble.  Set aside.  Using a small pairing knife, gently run the knife along the dark chocolate bar, creating small shavings (Optional).  This is a bit time consuming but completely worth it.  Large chunks will not work in this filling.  Set chocolate aside.  Do the same with the Ferrero Rocher chocolates and set aside.
2. Melt butter and combine with cookie until all the crumbs are saturated.
3. Using a 9.5-inch pie plate, press the crumbs into the bottom of the pie plate, covering the entire surface and forming the crust.  Make sure the cookie mixture is evenly distributed.  Place in the freezer.
4. With an electric hand or standing mixer, combine the cream cheese, shaved dark chocolate, sugar, and hazelnut chocolate spread.  In three to five minutes, the mixture should become light and fluffy.  Then, on a low setting, combine Cool Whip and 10 chopped Ferrero Rocher chocolates.  Combine well.
5. Remove the crust from the freezer.  Using a spatula, spread the filling mixture over the crust, covering completely and smoothly. Return to the freezer for 15 to 20 minutes to allow the filling to firm.
6. Once the filling has grown semi-firm, remove from freezer.  Cover the filling with Cool Whip.  Then, sprinkle with remaining one or two Ferrero Rocher chocolate pieces and some chocolate flakes.
7. Serve and enjoy!
8. It can be a make ahead dessert and it can be stored in Freezer. If you like firmer texture, serve it when semi-defrost stage.

1. Main ingredient: Ferrero Rocher
2. Oreo cookie crumbs butter crust
3. Coarsely chopped Ferrero Rocher
4. Base: Oreo Cookie crust
Middle: Ferrero Rocher Nutella cream cheese pie filling
Top: whipped cream with chocolate flakes and Chopped Ferrero Rocher

Recipe adapted from : http://flourandfancy.com/2013/12/24/ferrero-rocher-pie/

Ube (Purple Yam) Coconut Pudding 紫薯椰子布丁

INGREDIENTS (makes 20 x 2oz cup)

·               1 (16 oz) package frozen grated purple yam (Ube) (Pic 1), thawed 

·               2 cups coconut milk

·               1 can of condensed milk

·               1 cup whipped cream

·               1 tbsp gelatin plus 3 tbsp water

·               1 tsp vanilla extract (optional)

·               For Garnish: 1/2 cup of whipped cream plus some toasted grated coconut

INSTRUCTIONS

1.    In a pot, combine coconut milk, condensed milk, grated purple yam and vanilla, if using.(pic 2)

2.    Stirring constantly for 30 minutes or until mixture is thick and sticky. (Pic 3)

3.    Sprinkle gelatin to water. Microwave in half power for 30 seconds, repeat until all gelatin dissolved in water. Add it to the purple yam batter. Mix well. 

4.    Coola and set aside mixture. Whip whipping cream until soft peak. Add whipped cream to mixture and mix well (Pic 4).Then transfer mixture to serving cup and refrigerate until all set.

5.    Add whipped cream and sprinkle some toasted grated coconut for garnishing.

Recipe adapted from : http://salu-salo.com/filipino-purple-yam-dessert-halayang-ube/