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!
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
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
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
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.