1/4cuptoasted chopped hazelnutsAvailable in baking aisles at supermarkets
Cheese filling
4tbspCream cheese
2tbspNutella
1tbspicing sugar sieved
Biscuit base
4digestives or ginger nut biscuits
1 1/2tbsptoasted hazelnuts
1tbspbutter melted
Instructions
Cups
Put 15 cup cake cases on a tray.
Chop up your chocolate into small chunks. Place into a microwave proof bowl on a low setting. Heat for one minute and stir. Then blast for ten seconds at a time until done.
Cheese filling
Combine all the ingredients for the filling and mix thoroughly.
Biscuit layer
Put the digestives in a ziplock bag and bash with a rolling pin or put them into the bowl of a food processor.
Add the hazelnuts and butter to the biscuits and combine until it sticks together.
Assemble
Add 1 tbsp milk chocolate to the cup cake case ensuring it goes to the edges and pop in the freezer for 2 - 3 minutes.
Add 1 tsp of the biscuit layer and spread to the edges. Put in the freezer for 5 minutes.
Remove the tray from the freezer and add 2 tsp of the cheese layer ensuring it is spread across the biscuit base. Put in the freezer for 2 minutes.
Top with 1 - 2tsp melted chocolate and some hazelnuts and put in the freezer for 5 - 10 minutes till set.