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

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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!

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
*not sponsored

Otherwise just use semi sweet chocolate instead

For the wafers to roll the truffles you can use toasted hazelnuts instead

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.

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

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

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Yield: serves 12 ppl

Ferrero Rocher Mousse Cake

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Prep Time 4 hours

Cook Time 15 minutes

Total Time 4 hours

Ingredients

• 1 recipe Ferrero Rocher Truffles (recipe below)
• ½ Recipe Hazelnut Cake

For the Mousse:

• Vegan Gianduja Chocolate 5 ounces (140g) *see notes for success section
• Vegan Semi Sweet 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 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 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

Instructions

1. First prepare the 1/2 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, then set up your ring mold on a parchment lined sheet pan & set aside
2. While the cake is cooling, combine the slightly melted hazelnut butter with the cocoa powder and whisk smooth
3. Prepare the mousse by melting both chocolates together over a double boiler.
4. Add the chocolate hazelnut butter and whisk smooth
5. Add the hot plant milk to the chocolate mixture then whisk smooth
6. Open the cold cans of coconut milk and skim the fat from the tops (use coconut water that remains for another recipe)
7. Whip the coconut fat to stiff peaks then fold it into the chocolate mixture
8. Pour the mousse into the prepared ring mold with the cake inserted into the bottom.
9. Freeze the cake for at least 4 hours or until it is firm enough to unmold
10. Meanwhile prepare the Vegan Ferrero Rocher truffles
11. Melt the vegan chocolate in a medium bowl add the warm plant milk, nut butter, vanilla & salt and whisk smooth
    
12. Refrigerate to set to a scoopable consistency then using a 1 Tablespoon scoop place 1 toasted hazelnut inside each scooped ball of ganache
13. Round to a ball and set onto a parchment lined sheet pan
    Roll each ball in the crushed wafers or toasted crushed hazelnuts
14. 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.
15. Cool slightly then pour over the mousse cake and decorate with the truffles

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