1 cup of cold heavy cream
1 jar nutella 400gr
1 pound / 500 grams petit beurre biscuits
Some ferrero rocher truffles
Melt nutella in the microwave or in double boiler. Whisk the heavy cream until soft picks form and combine the two.
Break the biscuits and waffers into small pieces and mix them in the chocolate mixture untill they are full covered with chocolate.
Line your loaf pan with the clean plastic sheet. Fill the pan over the plastic and pack the mixture down as tightly as you can with the back of the spoon. Place your ferrero rocher truffles or any other decoration of your choice and close the edges of the plastic over the top.
Place the loaf pan in the freezer for 3-4 hours.
When the cake is set, unwrap the plastic and serve!