ferrero rocher

Ferrero Rocher Mousse in een zelfgemaakt bakje van chocolade! Wat leuk is, is dat je het maakt met een ballon. 

Ferrero Rocher Mousse

300 gram pure chocolade

250 milliliter verse slagroom

mascarpone

Ferrero Rocher

eetlepels hazelnootpasta

handjes hazelnoten

If you thought chocolate brownies couldn't get any better, wait until you add Ferrero Rocher to the mix.

Ferrero Rocher brownies recipe

unsalted butter

cocoa powder

dark (70%) chocolate, chopped

(about 12) Ferrero Rocher chocolates, roughly chopped

grapeseed oil

tbs Frangelico

eggs

brown sugar

vanilla bean paste

plain flour

tsp baking powder

(110 grams) dulce de leche, warmed

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Indulge yourself without guilt with Shannon Harley's healthy sugar-free take on Ferrero Rocher chocolates which are packed full of protein.

Ferrero Rocher protein balls

Medjool dates, torn in half, pitted

(125 milliliters) hot espresso

(60 milliliters) coconut oil, melted

tsp vanilla extract

(250 grams) hazelnut meal

(220 grams) bukinis (roasted buckwheat from health food stores)

(60 grams) cacao nibs

(50 grams) cacao,

(35 grams) chocolate protein powder

hazelnuts

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The cake that's so good it should be illegal.

Dreams do come true: Jamie Oliver has made a Ferrero Rocher cake

(50 grams) cocoa, sifted

(200 grams) plain flour, sifted

tsp baking powder, sifted

sunflower oil

eggs, separated

tsp cream of tartar

Ferrero Rocher chocolates and edible gold leaf (optional), to decorate

(75 grams) caster sugar

tbs sunflower oil

dark chocolate (70%), chopped

cornflakes

eggwhites

caster sugar

softened unsalted butter, chopped

unsalted butter, chopped

tbs glucose syrup

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A sweet shortcrust pastry base, with a layer of Nutella, a chocolate ganache filling with Ferrero Rocher - a Delicious Ferrero Rocher &amp; Nutella Tart!

Ferrero Rocher Nutella Tart!

175 g Plain Flour

g Cold Unsalted Butter ((diced))

tbsp Icing Sugar

Egg Yolk

Nutella

g Dark Chocolate

g Milk Chocolate

300 ml Double Cream

g Unsalted Butter

12-16 Ferrero Rocher

g Chopped Hazelnuts

Sift the flour and icing sugar into a food processor.

Add the unsalted butter, egg yolk, and 1 tbsp of cold water into the food processor.

Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn&#039;t take too long at all!

Grease &amp; flour a 23cm tart tin - Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 coin(s).

Press the pastry into the tin and trim &amp; neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!

Preheat the oven to 200C/180CFan - Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry &#039;Blind&#039; for 15 minutes remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden! 

Leave to cool (keep the pastry in the tin for now as it will keep it sturdy whilst it is being filled.)

For the Base

Spread 400g of Nutella onto the cooled Pastry Base and leave for now. 

Add the dark chocolate, milk chocolate, double cream and unsalted butter to a large bowl.

Microwave the mixure in short bursts, stirring well each time, until smooth. Alternatively, add the bowl above a pan of simmering water to melt.

Pour this on top of the nutella. Press in the Ferrero Rocher around the edge and sprinkle on some chopped hazelnuts!

Leave to set in the fridge for 3-4 hours or longer if needed.&nbsp;

For the Filling

This Ferrero Rocher Trifle is a showstopper! Consisting of 6 layers of pure decadence, this trifle is beautiful, impressive and totally Instagrammable.

Ferrero Rocher Trifle

Ferrero Rocher chocolates, halved

(4 cups) heavy cream, cold

confectioner's sugar

whipped cream

milk, divided

sugar

cornstarch

Maria cookies

Combine the hazelnuts and Maria cookies in the...

Combine the hazelnuts and Maria cookies in the jar of a food processor. Pulse until crumbly and resembling dry sand. Reserve.

Combine 4 cups of milk and the sugar...

Combine 4 cups of milk and the sugar in a large saucepan. Cook, over medium heat, until the sugar has dissolved and the milk begins to steam, about 5 minutes.

While the milk is on the stove, whisk...

While the milk is on the stove, whisk the remaining milk with the cornstarch and the yolks. When the milk is hot, add a ladleful to the yolk mixture, whisking constantly, to temper.

Return the tempered yolks to the saucepan and...

Return the tempered yolks to the saucepan and cook, over medium low heat, stirring constantly, until thickened.

Remove from the stove and divide in two...

Remove from the stove and divide in two bowls. Reserve to cool.

Start by making hazelnut butter in a food...

Start by making hazelnut butter in a food processor. Just add the hazelnuts and pulse, stopping every now and then to scrape down the sides with a spatula, until smooth and creamy.

Once the pastry cream has cooled, mix the...

Once the pastry cream has cooled, mix the hazelnut butter in one of the pastry cream bowls. Cover with plastic, making sure the plastic touches the cream to prevent it from hardening, and refrigerate overnight (or for at least 4 hours).

Before assembling, carefully fold 1/4 of the whipped...

Before assembling, carefully fold 1/4 of the whipped cream into the hazelnut cream, creating a mousse.

When the pastry cream is cool, mix the...

When the pastry cream is cool, mix the Nutella in one of the bowls. Cover with plastic, making sure the plastic touches the cream to prevent it from hardening, and refrigerate overnight (or for at least 4 hours).

Before assembling, carefully fold 1/4 of the whipped cream into the Nutella cream, creating a mousse.

Using a hand mixer, beat the heavy cream...

Using a hand mixer, beat the heavy cream and sugar at medium or high speed, until stiff peaks form, about 1 minute.

Divide into 4 parts - one for the...

Divide into 4 parts - one for the hazelnut mousse, one for the Nutella mousse and the remaining to top the trifle. Reserve.

Spread the hazelnut crumbs evenly along the bottom...

Spread the hazelnut crumbs evenly along the bottom of a large trifle glass dish.

Add the Nutella mousse, being careful not to...

Add the Nutella mousse, being careful not to mix the two layers together.

Add halved Ferrero Rocher chocolates. You can add some...

Add halved Ferrero Rocher chocolates. You can add some cut side against the glass and others upside down on top of the Nutella mousse.

Carefully add the Hazelnut Mousse on top of...

Carefully add the Hazelnut Mousse on top of the halved chocolates.

Finish with whipped cream and decorate with Ferrero...

Finish with whipped cream and decorate with Ferrero Rocher chocolates.

A delicious Ferrero Rocher Drip cake with four layers, Nutella buttercream, chocolate ganache and more! 

Ferrero Rocher Drip Cake!

unsalted butter ((room temp))

265 g self-raising flour

dark chocolate

g milk chocolate

300 ml double cream

600 g icing sugar

g nutella

g chocolate

milk chocolate

ml double cream

gold food paint

Preheat your oven to 170C/150C Fan, and line two 6&quot; deep cake tins with parchment paper.

Add the unsalted butter and light brown sugar to a bowl, and beat until light and fluffy.

Add in the self raising flour, eggs, cocoa powder and vanilla extract and beat again until a lovely smooth cake mixture is formed.

Split evenly between the two tins and bake in the oven for 35-45 minutes (or until a skewer comes out clean!)

Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.

Cakes

Add the the dark chocolate and milk chocolate to a large bowl.

Add the cream to a pan and heat until just before boiling point. Pour over chocolate and leave to sit for 5 minutes. Once sat, mix until smooth (Add back to the pan if its not quite melted).

Leave the ganache in a bowl and stir every few minutes until it forms a peanut butter like consistency - you can do this in the fridge as well, just make sure to stir it so it doesn&#39;t set too quickly!

You can also whip the ganache with an electric whisk to make it lighter and more mousse like.

Ganache

Beat the unsalted butter on its own for a while in your mixer until its smooth and supple.

Add in your icing sugar a little at a time and beat fully until its light and fluffy.

Add the nutella and beat again until smooth.

Buttercream

Level the cakes off if necessary. Split the two cakes into two so you have four layers in total

Add your first cake to a cake board or flat serving plate and secure with a small amount of buttercream.

Spread some buttercream onto the first layer, sprinkle on some chopped hazelnuts and add the second sponge. Repeat until you reach the top layer of cake.

Spread some buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.

Once refrigerated and the ganache is ready, using an angled spatula, slather over the chocolate ganache and then smooth around using a large metal scraper.

Once the ganache is on, refrigerate the cakes for another 30 minutes.

Once set, flick some gold food paint onto the sides of the cake.

Add the the dark chocolate, milk chocolate and double cream to a jug and melt until smooth.

Using a small piping bag or spoon, drip this down the sides of the cake. Top the cake with the Ferrero Rocher and rest of the chopped hazelnuts.

Decoration

These homemade vegan Ferrero Rocher truffles are truly a delight! With a crunchy chocolate shell on the outside and a smooth and creamy chocolate hazelnut cream on the inside, they are a delicious treat - and perfect to give away to a loved one as a homemade, edible gift. Best stored in the fridge. 

Vegan Ferrero Rocher

hazelnut butter (90 g)

dairy-free cream (85 ml)

milk

maple syrup (30 ml)

tsp sea salt

hazelnuts (extra for chopping)

Create the creamy chocolate filling: Roughly chop the vegan milk chocolate and place it into a heat-resistant bowl. In a separate saucepan, carefully bring the dairy-free cream to a light simmer. Pour the hot cream over the vegan chocolate and set it aside for roughly 5 minutes to allow for the chocolate to melt in the hot liquid. After a few minutes give the mixture a stir and your vegan chocolate ganache is ready to go! To create the vegan Ferrero Rocher filling, stir in the hazelnut butter, maple syrup, and sea salt until smooth. Then set the bowl aside in the fridge for 20 minutes.

Piping into silicone pan: Transfer the creamy chocolate filling into a sphere mold silicone pan. This is easiest to do with a piping bag, but you can also use a spoon. The mix should be enough to create about 20 Ferrero Rocher.  Place a blanched hazelnut into the center of each chocolate sphere. Then transfer the silicone pan into the freezer for 4 hours or overnight.

Shape the Ferrero Rocher: Remove from your freezer. Your Ferrero Rocher filling should now be firm enough to carefully shape it with your hands. Remove the chocolate balls one by one and gently roll them between your hands to create a smooth round shape. Try to work quickly to avoid the chocolate melting between your fingers. Transfer the chocolate back into the freezer for another hour after this until they are solidly frozen.

Coating your Vegan Ferrero Rocher: Melt the rest of the chocolate over a double boiler - if you&#39;re looking to temper your chocolate, please read the notes above. Roughly chop the remaining hazelnuts and place them into a small bowl. Carefully remove the chocolate balls from the silicone pan and gently press them into the roughly chopped nuts. Transfer the chocolate hazelnut ball into the melted chocolate, and carefully lift with a slotted spoon or fork and place on a nonstick surface. Repeat until all chocolate balls are coated and transfer to the fridge for the chocolate to fully set.

Storage: For best results, store these vegan Ferrero Rocher in an airtight container in the fridge. If you would like to store your Ferrero Rocher at room temperature without the chocolate coating melting, you can temper your melted chocolate before creating the coating (please see notes above).

Top 8 ferrero rocher recipes from across the web

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Top Tags

Ferrero Rocher Mousse

Ferrero Rocher brownies recipe

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Dreams do come true: Jamie Oliver h...

Ferrero Rocher Nutella Tart!

Ferrero Rocher Trifle

Ferrero Rocher Drip Cake!

Vegan Ferrero Rocher

Top 8 ferrero rocher recipes from across the web

The most viewed ferrero rocher recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ferrero Rocher Mousse

Ferrero Rocher brownies recipe

Ferrero Rocher protein balls

Dreams do come true: Jamie Oliver h...

Ferrero Rocher Nutella Tart!

Ferrero Rocher Trifle

Ferrero Rocher Drip Cake!

Vegan Ferrero Rocher

The most viewed ferrero rocher recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine