Crush the 2 Kinder Bueno bars finely and press an even layer into the bottom of two 185 ml/¾-cup glasses.

Whip the heavy cream with the powdered sugar until soft peaks form, about 2 to 3 minutes.

Fold the cream cheese into the whipped cream until smooth, then stir in the 42 g melted Kinder chocolate to make a homogeneous filling.

For a quick melt: place the chocolate in a small resealable bag, submerge the bag in hot (not boiling) water for 1–2 minutes, snip a corner and pour.

Spoon the filling into the glasses, then spoon the melted chocolate (mixed with the teaspoon of oil) over the top.

Garnish each cup with a piece of Kinder Bueno and freeze upright for 2 hours, until set.

Store in the freezer for up to two weeks; transfer to the refrigerator for about 1 hour before serving.