Ferrero Rocher Trifle in 40 Minutes

Instructions:

1. Toast the chopped hazelnuts in a skillet over medium heat until fragrant and mahogany-colored.
2. In a mixing bowl, combine toasted hazelnuts, crushed cookies, cocoa powder, and melted butter; press firmly into the bottom of a glass trifle bowl.
3. Beat the first cup of heavy cream and 2 tbsp powdered sugar until soft peaks form.
4. In a separate bowl, whisk together strained Greek yogurt, hazelnut cocoa spread, and vanilla extract until smooth.
5. Gently fold the whipped cream into the hazelnut-yogurt mixture using a silicone spatula to maintain aeration.
6. Spread half of the hazelnut mousse over the cookie base.
7. Arrange halved Ferrero Rocher chocolates against the glass walls to create a decorative border.
8. Layer the remaining mousse on top of the chocolates.
9. Whip the remaining cup of heavy cream with 2 tbsp powdered sugar and pipe it over the top layer.
10. Garnish with whole Ferrero Rocher candies and toasted hazelnut slivers.
11. Refrigerate for 4 hours to set before serving.