Ingredients
1/2 cup hazelnut spread (like Nutella)
1/4 cup heavy cream
1/2 tsp unflavored gelatin powder
1 tbsp cold water
1/4 cup crushed wafer cookies
8 oz cream cheese, softened
1/2 cup Greek yogurt, plain
1/4 cup cocoa powder, unsifted
1/3 cup powdered sugar
1/2 cup heavy cream, chilled
1 tsp vanilla bean paste
1/2 tsp hazelnut extract
1/2 cup graham cracker crumbs
2 tbsp unsalted butter, melted
1/4 cup raw walnut halves, toasted and finely crushed
1/2 tsp ground cinnamon
2 Kinder Bueno bars, cut into small segments
1/4 cup fresh pomegranate seeds
1 tsp hot honey, for drizzling
1/2 tsp edible gold luster dust
1/2 tsp dried edible cornflower petals
Directions
Bloom 1/2 teaspoon gelatin in 1 tablespoon cold water;
heat 1/4 cup heavy cream in a small saucepan until
simmering.
Stir the bloomed gelatin into the hot cream until
dissolved, then whisk in the hazelnut spread until smooth
; fold in the crushed wafer cookies.
Pour the hazelnut mixture into mini silicone sphere
molds and freeze for at least 4 hours until rock solid
"bueno" cores.
In a medium bowl, beat the softened cream cheese,
Greek yogurt, cocoa powder, powdered sugar, and
hazelnut extract until light and fluffy.
In a separate chilled bowl, whip the heavy cream to stiff
peaks and gently fold it into the chocolate cream cheese
base.
In a small bowl, combine the graham cracker crumbs,
melted butter, crushed walnuts, and cinnamon to create
the base crumble.
Fill large dome molds halfway with the chocolate
hazelnut mousse, press a frozen core into the center, and
top with a thin layer of the walnut-graham mixture.
Fill the remainder of the mold with mousse and freeze
the bombs for at least 8 hours to ensure a clean
unmolding.
To serve, unmold the frozen bombs onto a chilled platter
and let them sit at room temperature for 15 minutes to
allow the center to soften.
Garnish with Kinder Bueno segments, fresh pomegranate
seeds, gold luster dust, cornflower petals, and a delicate
hot honey drizzle before serving.
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