Hazelnut Rocher Cheesecake (no Bake)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 200 g dark chocolate (melted)
• 1/4 cup chocolate hazelnut spread
• 1 1/4 cups rice bubbles
• 1/2 cup roasted hazelnuts (roasted and coarsly chopped)
• 500 g cream cheese (softened)
• 300 ml thickened cream
• 1/2 cup caster sugar
• 1/4 cup chocolate hazelnut spread
• 100 g dark chocolate (melted)
• 2 teaspoons gelatin (dissolved in 2 tablespoons boiling water)
• 2 egg whites
• 2 tablespoons dark chocolate (melted)
• 1/4 cup hazelnuts, halves (roasted)

Recipe

• 1 line a 24cm round springform tin.
• 2 for the base combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts.
• 3 press into the prepared tin and refridgerate till set.
• 4 for the cheesecake beat the cream cheese, cream, sugar and chocolate hazelnut spread until smooth.
• 5 beat in the melted chocolate and dissolved gelatine.
• 6 beat egg whites until soft peaks are formed and then fold into the cream cheese mix.
• 7 pour mix over chocolate base and chill for 1 to 2 hours or until set.
• 8 to serve remove from pan and drizzle with chocolate and sprinkle with extra hazelnuts, use a sharp knife to cut into wedges.