Not solely have I recreated the Ferrero Rocher truffle
However this Vegan Ferrero Rocher Mousse Cake is on one other stage!
Once I went vegan I assumed I used to be saying goodbye to my favourite chocolate
The Ferrero Rocher ~ complete roasted hazelnut encased with a creamy chocolate middle, wafer shell and extra chocolate coating.
A slice of hazelnut cake for the underside as a result of I’m completely further
However you may make it simpler and utterly No Bake with a cookie crust of your selection as a substitute
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Notes for Success:
Making a cake like this one requires a cake ring mould or a springform pan with the underside eliminated works nice and cheaper!
There are various specialty components on this cake however don’t fear should you can’t all the things I’m utilizing, you’ll be able to nonetheless make this recipe with some substitutions
As we speak I’m utilizing a particular type of chocolate referred to as “gianduja” which is mainly a hazelnut paste chocolate.
I discovered two firms that carry it, one right here within the USA from Lake Champlain Sweets in Vermont and the opposite one within the UK referred to as VeganTown.co.uk
*not sponsored
In any other case simply use semi candy chocolate as a substitute
For the wafers to roll the truffles you need to use toasted hazelnuts as a substitute
Hazelnut paste is simple sufficient to make however you need to use any nut butter that you just like or no matter you may have in it’s place.
Vegan whipped cream has come a good distance for the reason that creation of this recipe
If you don’t want to make use of the canned coconut milk whipped cream CLICK HERE for different choices!
You’ll need a complete of 1½ cups totally whipped cream to fold into the mousse
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
Yield: serves 12 ppl
Ferrero Rocher Mousse Cake
Prep Time
4 hours
Cook dinner Time
quarter-hour
Complete Time
4 hours
Substances
For the Mousse:
- Vegan Gianduja Chocolate 5 ounces (140g) *see notes for achievement part
- Vegan Semi Candy Chocolate 4 ounces (113g)
- Plant Milk ½ cup (118ml)
- ½ cup Hazelnut Butter *or any nut butter
- 2 Tablespoons Cocoa Powder (24g)
- 2 cans full fats coconut milk refrigerated in a single day
- OR 1½ cups vegan whipped cream *see notes for achievement part
For the Ganache:
- Vegan Semi Candy Chocolate 4 ounces (113g)
- Plant Milk ¼ cup (60ml)
For the Truffles:
- Vegan Gianduja Chocolate 6oz (177g)
- Plant Milk warmed 4 Tablespoons (60ml)
- Hazelnut Butter ½ cup
- Salt pinch
- Vanilla Extract 1 teaspoon (5ml)
- 12 Entire Roasted Hazelnuts
- Crushed Wafers 1 cup
- OR Extra toasted hazelnuts crushed approx ½ cup
Directions
- First put together the 1/2 hazelnut cake recipe for the bottom of this cake based on the instructions on that weblog publish, however you’ll bake the batter into an 8″ cake pan, then arrange your ring mould on a parchment lined sheet pan & put aside
- Whereas the cake is cooling, mix the marginally melted hazelnut butter with the cocoa powder and whisk easy
- Put together the mousse by melting each candies collectively over a double boiler.
- Add the chocolate hazelnut butter and whisk easy
- Add the new plant milk to the chocolate combination then whisk easy
- Open the chilly cans of coconut milk and skim the fats from the tops (use coconut water that is still for an additional recipe)
- Whip the coconut fats to stiff peaks then fold it into the chocolate combination
- Pour the mousse into the ready ring mould with the cake inserted into the underside.
- Freeze the cake for a minimum of 4 hours or till it’s agency sufficient to unmold
- In the meantime put together the Vegan Ferrero Rocher truffles
- Soften the vegan chocolate in a medium bowl add the nice and cozy plant milk, nut butter, vanilla & salt and whisk easy
- Refrigerate to set to a scoopable consistency then utilizing a 1 Tablespoon scoop place 1 toasted hazelnut inside every scooped ball of ganache
- Spherical to a ball and set onto a parchment lined sheet pan
Roll every ball within the crushed wafers or toasted crushed hazelnuts - Put together the icing ganache by combining the 4 ounces of semi candy chocolate and ¼ cup almond milk collectively in a small sauce pot and whisk continually to easy and melted.
- Cool barely then pour over the mousse cake and adorn with the truffles
Notes
Ferrero Rocher Mousse cake have to be stored refrigerated always and might be saved for as much as 1 week within the fridge.
For longer storage freeze wrapped properly for as much as 2 months
