Step 1

Place the chocolate melts and cream in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally, until the mixture is smooth. Set aside until the mixture has thickened slightly.

Step 2

Meanwhile, prepare the cupcake mixture following packet directions (but do not bake).

Step 3

Place 2 tablespoonfuls of cupcake mixture in each hole of the pie maker. Place a Ferrero Rocher in the centre of the mixture. Cover each with 1 tablespoonful of cupcake mixture. Turn the pie maker on and cook for 8 minutes or until the cake springs back when lightly touched. Transfer to a plate and keep warm. Repeat with the remaining mixture and Ferrero Rochers.

Step 4

Drizzle the chocolate mixture over the bombs and sprinkle with hazelnuts. Serve warm with cream or ice-cream, if using.