Ferrero Rocher chocolate crepe roll

Ingredients

• 330 g all-purpose flour
• 4 eggs
• Pinch of salt
• 30 g sugar
• 600 ml milk
• 50 g cocoa powder
• Liquid vanilla, to taste
• 70 g melted butter
• For the cream: 150 g cream cheese
• 2 tbsp powdered sugar
• 1 tbsp cocoa powder
• 50 ml heavy cream (33%)
• Melting chocolate + a little oil, for the shell
• Ferrero Rocher, to decorate

Instructions

1. Whisk the flour, sugar, eggs, vanilla and salt, then add the milk slowly, the melted butter, the cocoa powder and the remaining milk until smooth.
2. Cook thin chocolate crepes in a hot nonstick pan and let them cool.
3. Beat the cream cheese with the powdered sugar, cocoa and heavy cream until thick and spreadable.
4. Lay the crepes overlapping in a line as shown in the video, spread with the cream, fold the edges and roll into a tight log. Chill.
5. Melt the chocolate with a little oil and pour it over the roll to coat.
6. Refrigerate at least 20 minutes — ideally 3 hours — then top with Ferrero Rocher and slice.