Vegan Ferrero Rocher Mousse Cake

Not only have I recreated the Ferrero Rocher truffle

But this Vegan Ferrero Rocher Mousse Cake is on another level!

When I went vegan I thought I was saying goodbye to my favorite chocolate

The Ferrero Rocher ~ whole roasted hazelnut encased with a creamy chocolate center, wafer shell and more chocolate coating.

A slice of  hazelnut cake for the bottom because I’m totally extra

But you can make it easier and completely No Bake with a cookie crust of your choice instead

This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you

Notes for Success:

Making a cake like this one requires a cake ring mold or a springform pan with the bottom removed works great and cheaper!
Acetate cake strips for a really clean final look and to help unmold the cake

Don’t worry about all the specialty ingredients I used to make this cake!

Sadly the ones I used to make this are not even available anymore!
But you can still make this recipe with some substitutions that I have listed in the recipe ingredients below

Originally I used a special kind of chocolate called “gianduja” which is basically a hazelnut paste chocolate.
Back in 2017 there were two companies that carried it one was Lake Champlain Chocolates and the other in the UK called VeganTown.co.uk
Both are no longer carrying this chocolate

Wafers for the truffles was definitely “extra” and not many of you are going to be able to find that either so just use toasted hazelnuts instead

Hazelnut paste is easy enough to make but you can use any nut butter that you in it’s place.

Vegan whipped cream has come a long way since the creation of this recipe
If you do not want to use the canned coconut milk whipped cream CLICK HERE for other options!
You will need a total of 1½ cups fully whipped cream to fold into the mousse

WATCH HOW TO MAKE FERRERO ROCHER THIS CAKE!

Ferrero Rocher Mousse Cake

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 15 minutes mins

Total Time 4 hours hrs

Ingredients

  

for the cake

• Hazelnut Flour ¾ cup 72g
• All Purpose Flour 1/3 cup 47g
• Confectioner's Sugar ½ cup 60g
• Flax Meal 1¼ Tablespoons 12g *see notes
• Warm Water 4.5 Tablespoons 67ml
• Baking Powder 2 teaspoons 10g
• Vegan Butter 3 Tablespoons 42g
• Granulated Sugar 3 Tablespoons 42g
• Vanilla Extract ½ Tablespoon 7ml

For the Mousse

• Vegan Semi Sweet Chocolate 9 ounces 253g
• Plant Milk ½ cup 118ml
• ½ cup Hazelnut Butter *or any nut butter
• 2 Tablespoons Cocoa Powder 24g
• 2 cans full fat coconut milk refrigerated overnight
• OR 1½ cups vegan whipped cream *see notes for success section

For the Ganache:

• Vegan Semi Sweet Chocolate 4 ounces 113g
• Plant Milk ¼ cup 60ml

For the Truffles:

• Vegan Chocolate 6oz 177g
• Plant Milk warmed 4 Tablespoons 60ml
• Hazelnut Butter ½ cup
• Salt pinch
• Vanilla Extract 1 teaspoon 5ml
• 12 Whole Roasted Hazelnuts
• Crushed Wafers 1 cup
• OR More toasted hazelnuts crushed approx ½ cup

Instructions

 

• First if you are using canned coconut milk for the whipped cream portion of the mousse you musty be sure it is refrigerated overnight
• Now prepare the hazelnut cake recipe for the base of this cake by first sifting the flour, confectioner's sugar, baking
  powder and hazelnut flour together (you will still add in the larger bits from the hazelnut flour that cannot get through the sieve)
• Combine the flax meal with the warm water, whisk smooth then add the vanilla extract
• With an electric mixer cream the slightly softened vegan butter with the granulated sugar on medium to high speed for about 3-5 minutes until fluffy
• Now Add the flax paste mixture and whip on high speed for another 30 seconds
• Add the sifted dry ingredients all at once and mix on medium to high speed to combine well.
• Bake the batter in an 8" cake pan in a 350F preheated oven for approximately 15-25 minutes
• When it is done baking and is semi cooled set up the ring mold on a parchment lined sheet pan with an acetate cake strip & set aside
• Now prepare the mousse by combining the slightly melted hazelnut butter with the cocoa powder and whisk smooth to a paste
• Melt both chocolates together and add the warm chocolate hazelnut butter and whisk smooth
• Now add the hot plant milk to the chocolate mixture & whisk smooth
• Open the cold cans of coconut milk and skim the fat from the tops (use coconut water that remains for another recipe or discard)
• Whip the coconut fat to stiff peaks then fold it into the chocolate mixture
• Pour the mousse into the prepared ring mold with the cake inserted into the bottom.
• Freeze the cake for at least 4 hours or until it is firm enough to unmold
• Meanwhile prepare the Vegan Ferrero Rocher truffles
• Melt the vegan chocolate in a medium bowl add the warm plant milk, nut butter, vanilla & salt and whisk smooth
  
• Refrigerate to set to a scoopable consistency then using a 1 Tablespoon scoop place 1 toasted hazelnut inside each scooped ball of ganache
• Round to a ball and set onto a parchment lined sheet pan and then re roll each ball in the crushed wafers or toasted crushed hazelnuts
• Prepare the icing ganache by combining the 4 ounces of semi sweet chocolate and ¼ cup almond milk together in a small sauce pot and whisk constantly to smooth and melted.
• Cool slightly then pour over the mousse cake and decorate with the truffles

Video

Notes

Ferrero Rocher Mousse cake must be kept refrigerated at all times and can be stored for up to 1 week in the refrigerator.

For longer storage freeze wrapped well for up to 2 months

Tried this recipe?Let us know how it was!