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Chop 50 grams of dark chocolate finely. Heat the cream until just boiling, then pour it over the chopped chocolate. Stir thoroughly until smooth and glossy. Let it cool slightly; if it's too hot, it will be too runny.
Pour or pipe the ganache over each cheesecake, covering the filling and smoothing the tops with the back of a spoon. Before the ganache sets, garnish each bite with a few chopped toasted hazelnuts and a Ferrero Rocher for an elegant finish.
Final Setting and Storage
Once assembled, refrigerate the cheesecake bites for at least 2 hours to allow the ganache to firm up. These treats can be stored in an airtight container in the fridge for up to 3 days. For longer storage, they can be frozen for up to 3 months; just thaw them in the fridge before serving.