Layers

#1 - Biscuit base

• 40g Bourbon biscuit crumbs. Layer at the base of box.

#2 - Nutella cream

• 100g cream, 25% fat
• 50g Nutella
• 50g cream cheese, whisked
• With an electric hand beater whip together the cream and Nutella until smooth, then whip in the cream cheese. Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe halve the cream over the biscuit base.

#3 Nutella Ganache

• 50g cream, 25% fat
• 15g 70% dark couverture chocolate
• 25g Nutella
• Heat the cream and add the chocolate into it. Stand for 5 minutes until the chocolate is soft. Add the Nutella and stir until smooth.
• Pour the ganache over the cream and place it in freezer for 10-15 minutes until firm. {Reserve 1 tbsp of the ganache to drizzle over the top if desired}

#4 - Top the Nutella ganache with 2 tbsp Bourbon biscuit crumbs.

#5 - Pipe the remaining Nutella cream over the crumb layer and level off.

To finish, edge the dessert shot with Bourbon biscuit crumbs.