I thought I was bidding forever adieu to my favorite chocolate ever
The Ferrero Rocher ~ whole roasted hazelnut encased with a creamy chocolate center, wafer shell and more chocolate coating.
Not only have I recreated the Ferrero Rocher truffle completely vegan
But this Ferrero Rocher Mousse Cake is on another level!
Make it easier and completely No Bake with a cookie crust of your choice
But I used a slice of my hazelnut cake for the bottom because I’m totally extra
Notes for Success:
There are quite a lot of specialty ingredients in this cake but don’t worry if you can’t everything I am using, you can still make this recipe with some substitutions
Today I am using a special kind of chocolate called “gianduja” which is basically a hazelnut paste chocolate.
I found two companies that carry it, one here in the USA from Lake Champlain Chocolates in Vermont and the other one in the UK called VeganTown.co.uk
Otherwise just use semi sweet chocolate instead
For the wafers I used to roll the truffles you can use toasted hazelnuts
Hazelnut paste is easy enough to make but you can use any nut butter that you like or whatever you have in it’s place.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
For more recipes like this one click the links below!
Chocolate Mousse Almond Sponge Cake
Ferrero Rocher Mousse Cake
- 1 recipe Ferrero Rocher Truffles (recipe below)
- ½ Recipe Hazelnut Cake
For the Mousse:
- Vegan Gianduja Chocolate 5 ounces (140g)
- Vegan Semi Sweet Chocolate 4 ounces (113g)
- Plant Milk ½ cup (118ml)
- ½ cup Hazelnut Butter
- 2 Tablespoons Cocoa Powder (24g)
- 2 cans full fat coconut milk refrigerated overnight
For the Ganache:
- Vegan Semi Sweet 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 Whole Roasted Hazelnuts
- Crushed Wafers 1 cup
- OR More toasted hazelnuts crushed approx ½ cup
- First prepare the hazelnut cake recipe for the base of this cake according to the directions on that blog post, but you will bake the batter into an 8" cake pan
- While the cake is cooling, combine the hazelnut butter with the cocoa powder and whisk smooth
- Prepare the mousse by melting both chocolates together over a double boiler.
- Add the chocolate hazelnut butter and whisk smooth
- Add the hot plant milk to the chocolate mixture then whisk smooth
- Open the cold cans of coconut milk and skim the fat from the tops (use coconut water that remains for another recipe)
- 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 hazlenut inside each scooped ball of ganache
- Round to a ball and set onto a parchment lined sheet pan
Roll each ball in the crushed wafers or taosted 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
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
I found wafers in my city at both a greek grocery store and a polish grocery store. good for home-made kit kats too.
OMG! is right. That is INSANE!! But I do have 1 question. Can you get coconut milk that doesn’t taste like coconut? Like you can with coconut oil? Hubby hates coconut. Meh!
I have not seen a coconut fat that has no coconut taste, however I will say that once you mix it into all the other ingredients there was no coconut taste coming through the final cake 🙂 I hope you try it!
Holy bananas this sounds like my idea of Heaven!!!!
So, after 3 years of ogling this cake, I finally made it. It’s so fabulous! But I thought that for the hazelnut cake base 4 tablespoons of Follow your Heart egg replacer was way too much. I had to use much more water as it quickly turned into a lump. Should it have read 4 teaspoons? The end result of the cake was a bit ‘eggy’. But overall delicious and induced sugar coma pretty soon after eating.