50 g butter
12 digestive biscuits
300 g of cream cheese
1.25 dl whipping cream
0.5 dl of crushed hazelnuts
1/2 jar Dulche de leche / caramelized milk à 397 grams
100 g melted chocolate
2 tablespoons canola oil
1. Melt the butter and crush the biscuits to a fine crumba. Mix together these two and set aside.
2. Whisk together cream cheese and whipped cream to a fluffy batter. Then add the crushed hazelnuts and fold gently with a spatula.
3. Melt the dark chocolate and mix in the canola oil. Allow to cool, but it still needs to be runny in consistensy when revving it in the glasses.
4. Take out two nice glasses to serve in and unwind with digestive biscuits, cream cheese filling, Dulche de leche and chocolate. Top with Ferrero Rocher, fresh strawberries and the Dulche de leche and chocolate that is left.