**Preparation**: 25 minutes
– **Cooking**: 5 minutes
– **Freezing**: 5 hours
– **Quantity**: 6 cups
– **Portion size**: 1 cup (approx. 300 g / ⅔ lb
Ingredients (for 6 cups)
– 300 g (⅔ lb) chocolate ice cream (glace au chocolat), slightly softened
– 500 ml (2 cups) whipping cream (35% or Cool Whip type), thawed if frozen
– 1 can (300 ml) sweetened condensed milk
– 5 ml (1 tsp) vanilla extract
– 6 Ferrero Rocher chocolates (whole)
– 6 small plastic containers or pudding cups (125 ml / ½ cup capacity each)
Instructions:
**1.** In a bowl, place the chocolate ice cream. Microwave in 30-second intervals until it softens slightly (do not melt completely).
**2.** Using a fine sieve, press the softened ice cream through to make it smooth. Set aside.
**3.** Place the 6 containers on a tray.
**4.** In a large bowl, combine the whipping cream, sweetened condensed milk, and vanilla. Whip with an electric mixer until the mixture thickens and reaches soft peaks (about 15–20 minutes in the recipe, but usually much faster with a stand mixer).
**5.** Pour 45 ml (3 tbsp) of the cream mixture into the bottom of each cup to create a base.
**6.** Insert one whole Ferrero Rocher chocolate into the center of each cup, pressing it gently into the cream.
**7.** Cover the Ferrero Rocher completely with the remaining cream mixture, filling the cups to the top. Smooth the surface.
**8.** Place the cups in the freezer for at least 2 hours.
**9.** Meanwhile, melt the reserved chocolate (from the original chocolate ice cream or extra chocolate) in the microwave.
**10.** At serving time, remove the cups from the freezer 3–4 minutes before serving. Quickly run under hot water or dip briefly to unmold if desired, then drizzle with the melted chocolate and serve immediately.
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