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Sharing our food heritage with you

Ferrero Rocher Chocolate Mousse

Ferrero Rocher Chocolate Mousse

Everybody loves Ferrero Rocher Chocolate. We decided to take it one step further and enjoy it as a mousse.

Today we are sharing our recipe for Ferrero Rocher Chocolate mousse. High chances it will leave you wanting for more.

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Ferrero Rocher Chocolate Mousse

September 29, 2020
: 8
: 50 min
: Medium

Special Equipment Requirement: Double boiler (A double boiler is a specialized piece of kitchen equipment consisting of two fitted saucepans. The larger saucepan is partially filled with water brought to a simmer or boil. The inner saucepan uses this indirect heat to melt chocolate, cook custards and sauces)

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Recipe pictures 4
Ingredients
  • Packet 16 Ferrero Rocher (8 has to be crushed)
  • 2 X 100 gm packets Lindt Roasted Hazelnut Dark Chocolate
  • 900 ml Tub Paul’s Double Thick Rich Chocolate Custard
  • 2 x 300 ml Gippsland Dairy Pure Double Cream
  • 4 Large Tablespoons Nutella
  • 50 gm Finely crushed toasted Hazel-Nuts (Optional)
Directions
  • Step 1 Place the Crushed Ferrero Rocher, chocolate custard & Nutella in a double boiler over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool.
  • Step 2 Use an electric beater or kitchen aid with whisk attachment to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently fold until just combined.
  • Step 3 Spoon or pour evenly among 8 x 200 ml-capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 – 2 hours or until set. Topped with 1 Unwrapped Ferrero Rocher.


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