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 Roche truffle completely vegan
But this Ferrero Roche 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
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 and I provide a recipe below the cake recipe, but you can use any nut butter you have in it’s place.
When making homemade nut butters, the oil is optional for a creamier spread and the sugar is also optional
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
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 (recipe below) 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)
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 Prepare the 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
For longer storage freeze wrapped well for up to 2 months
Homemade Hazelnut Butter Recipe
Hazelnuts 1 cup (6ounces) Sugar 2 tablespoons Coconut Oil 1-2 tablespoons
Toast the hazelnuts for 15 minutes at 300°F Immediately transfer the hot hazelnuts to a kitchen towel encasing them in the towel & rub them to get the skins off. (Don’t worry if you can’t get them all off) Transfer the nuts to a food processor and process to butter. This will take 5-7 minutes, stopping to scrape the sides a couple times to make an even paste. At this point you can add the optional sugar and if the paste seems too dry you can add the optional oil for a creamier spread
Homemade Ferrero Rocher Truffles
Vegan Milk Chocolate 5ounces Plant Milk 2 Tablespoons (30ml) Salt pinch Vanilla Extract 1 teaspoon Hazelnut Butter from above recipe 6 Tablespoons 12 Whole Roasted Hazelnuts 1 cup crushed wafers Or ½ cup chopped toasted hazelnuts for rolling
Combine the chocolate and plant milk together in a small sauce pot over medium heat stirring constantly to melt Add the pinch of salt and the vanilla extract and the hazelnut butter & whisk smooth Refrigerate to scoopable consistency Once the hazelnut ganache is firm enough to scoop, using a Tablespoon scoop press 1 roasted hazelnut into the center then roll the truffle encasing the nut inside. Dip the truffles in the wafers or chopped hazelnuts to coat them evenly, refrigerate until needed
Refrigerate for up to 1 month
The post Vegan Ferrero Rocher Mousse Cake appeared first on Gretchen’s Vegan Bakery.
