Ferrero and Pirouline Chocolate Log
Okay, so I know it sounds dramatic… but this Ferrero and Pirouline chocolate log just smells like December afternoons to me. Like that soft cold outside, but everything inside is warm-smelling and rich and sweet. You get that deep, dark chocolate scent when you melt it, all velvety, like hot fudge at the bottom of a sundae glass. And then the Ferrero Rocher – they crumble a little weirdly when you chop them, but that crunchy hazelnut magic? Still there. It’s messy in the best kind of way. And those Pirouline cookies… buttery, crisp, just doing their own thing but fitting in so well. Trust me – this is not just a dessert. It’s kind of a mood.
Why You’ll Crave It
- It’s no-bake, but it sets up like a showstopper – beautiful and indulgent without turning on the oven
- The mix of creamy, crunchy, smooth and crispy textures makes every bite more interesting than the last
- Both Ferrero Rocher and Pirouline bring that nostalgic holiday market feel – elegant but playful
- It chills quickly so you can (almost) eat it right after making – perfect if your patience runs thin like mine often does
- Easy to slice cleanly, and impossibly pretty on a plate without much fuss
The first time I made this, I wasn’t even planning to. It just happened after a long day when I found leftover chocolates in the pantry and needed something – anything – comforting and a little bit fancy.
What You’ll Need
- 200g dark chocolate: rich, full-bodied chocolate – at least 60% cocoa, chopped finely so it melts smoothly
- 200g heavy cream: thick and cold, this is your creamy backbone
- 100g Ferrero Rocher chocolates: roughly chopped – don’t overthink it, just crumble and crush
- 100g Pirouline wafers: crushed into small, inconsistent bits – those uneven edges are actually a good thing
- 50g unsalted butter: softened, not melted – it needs to hug everything together
Easy How-To
Crush the Piroulines
Lay them on a tea towel or just toss them into a zip-top bag and go at them with a rolling pin. You want small chunks, nothing powdery. Think rustically crumbled, if that makes sense.
Melt with Calm
Place the chocolate in a heatproof bowl and gently melt it over simmering water. Or the microwave, if you’re brave — in 20-second bursts. Stir until it’s glossy and smooth, then mix in the butter until silky. It should almost look like ganache, but friendlier.
Make the Base
Add the crushed cookies into that warm chocolate-butter mixture. Stir it gently (so you don’t mash the texture out of everything) until it all looks like thick, chocolatey gravel. It sounds weird, but it’ll come together.
Shape Your Log
Scoop the mixture onto a large sheet of cling film or parchment and shape it into something log-ish. It doesn’t have to be perfect — just firm and compact. Wrap tightly and chill it for at least an hour while you make the filling.
Whip the Cream
Pour the cold cream into a chilled bowl and whip till soft peaks. Stir in the crushed Ferrero Rocher carefully, so the little crunchy pieces stay intact. The mixture should look almost mousse-like but with flecks and swirls.
Assembly Time
Unwrap your chocolate base (almost firm now) and gently slice through the center, like you’re butterflying bread. Be careful and slow. Spread the cream inside like you’re frosting a cake, then fold or roll it back into shape gently. No pressure for perfection.
Decide on Drama
Melt a little more chocolate and coat the outside with a spoon or a spatula – it doesn’t have to be even. Sprinkle with more Ferrero pieces or cookie crumble. Even cocoa powder or shaved chocolate. Go with your instincts here.
Chill Again
Pop it back into the fridge for 30 minutes so everything sets, and the outside firms up a bit more.
Slice, Admire, Serve
Use a warm, thin knife. Clean slices look lovely, but honestly, even the messy ones are magic.
Good to Know
- If you’re out of Piroulines, basic chocolate wafer rolls (yes, even the store-brand ones) work in a pinch
- Whip the cream by hand if you’re feeling patient – it’s oddly therapeutic, though your arm might complain
- Don’t skip the chocolate coating at the end unless you’re okay with slightly less oohs and ahhs
Serving Ideas
- Lovely with barely-sweetened whipped cream or a scoop of vanilla bean ice cream if you’re going full celebration
Top Tricks
- Chill your bowl and beaters before whipping cream – makes a strange difference you’ll only notice once you try it both ways
Frequently Asked Questions
Can I use milk chocolate instead of dark?
Sure, but it’ll be sweeter – that’s not a bad thing, but you might want to ease up on the butter or adjust the ratio just a bit. Taste as you go.
How far ahead can I make it?
A full day ahead is actually perfect. It gives the log time to settle, and the flavors mellow together. Just keep it wrapped in the fridge.
What if I can’t find Ferrero Rocher?
Any hazelnut-based chocolate candy will do. I’ve used chopped Kinder Bueno and even Nutella with chopped nuts folded in – just as good, honestly.
Do I have to whip the cream by hand?
Absolutely not. A hand mixer is your friend here (and mine, most days). But if you’re feeling traditional, hand-whipped cream does have a softer texture.
Conclusion
This Ferrero and Pirouline chocolate log… it’s decadent, yes, but not heavy. Just the right amount of richness tucked inside velvet cream and crisp-roasted edges. It holds together beautifully, but melts as soon as you bite in. I’ve made fancy plated desserts and textbook tiramisùs… but this one? It’s comfort and elegance all in one little spiral. And it never lasts long on the table.
More recipes suggestions and combination
Chocolate Hazelnut Mousse
Soft, airy, and full of Nutella-like notes… it’s what chocolate dreams are made of.
Ferrero Rocher Cupcakes
A bit over-the-top in the best way – and they disappear faster than you’d think.
Pirouline Ice Cream Sandwiches
Cold and crunchy – ideal when you want dessert but not a whole project.
Nutella Panna Cotta
Silky, simple, with just enough luxury to make it feel special.
Chocolate Hazelnut Tart
That crisp base, smooth filling… and plenty of room for creativity on top.
