Quick and always a winner with my family.
You will need:
1 tablespoon cocoa powder
250 ml double cream
250g dark chocolate
800g chopped Marie biscuits
100g finely chopped peanut brittle
1 cup castor sugar
12 Ferrero Rocher chocolate balls
½ cup melted butter
½ cup water
Add the cocoa powder, castor sugar and butter to a saucepan. Stir regularly until the sugar has melted and dissolved completely.
Add half a cup of water to the melted butter mixture.
Stir well. Add the Marie biscuit pieces to the butter mixture.
Stir in the peanut brittle and stir well.
Set aside to cool.
Line a loose base cake pan with baking paper. Pour the chocolate and biscuit mixture into the pan and leave in the fridge for six hours.
Melt the dark chocolate in a glass bowl over a saucepan filled with boiling water. Add the double cream and stir well until everything has melted and has a smooth appearance.
Break four of the Ferrero Rocher chocolate balls into the melted chocolate mixture. Stir well and pour the chocolate ganache on to the hard Marie biscuit layer.
Place the remaining Ferrero Rocher balls on top of the ganache in a circle pattern.
Leave in the fridge overnight to harden. Cut the tart into eight slices so that each person gets a Ferrero Rocher ball.