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Ferrero Rocher Mousse cake

Ferrero Rocher Mousse cake with roasted hazelnuts and chocolate shavings  –  an indulgent dessert- fit for a celebration and  makes a stunning centerpiece.

Sunday was Pranav’s birthday and this is what I prepared to surprise him. Birthday on a Sunday is so much more fun. We had a great time and the cake was delicious –  Ferrero Rocher Mousse cake! Sounds impressive ha. But trust me, it’s easier than it looks to prepare such an amazing looking birthday cake at home.

Ferrero Rocher Mousse cake
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Whenever I goggle fancy desserts my heart along with my eyes sinks into my computer screen. I don’t know why; I am so damn fascinated with all these amazing looking desserts. One of my dream is to learn Patisserie for a good culinary school. Preferred place is Paris……  désir de coeur

Ferrero Rocher Mousse cake
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If in life I get to learn Patisserie from a French culinary school; I would be able to share amazing work on the blog. Any ways; so goggling about fancy cakes, I stumbled onto The Anna Olson mousse cake recipe. So the inspiration of the cake goes to Anna Olson but I changed quite a lot  – Added Nutella to the mousse which lifted the flavors and adding additional Ferrero Rocher on the top along with roasted hazelnuts and chocolate shavings, which made the cake more interesting. The cake has strong texture and the flavour of hazelnuts.

Best part Pranav and my kidos loved it. I remember last year I had prepared eggless chocolate cake on his birthday as there was Navratri puja at home. Hey –  in case you want to have a look here is the link.

CHOCOLATE CAKE

Chocolate Cake
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Moving forward let me talk about the luxuriousness and creaminess of the cake. Chocolate and little bit coffee combined in the cake batter makes it an insanely sinful and decadent cake. The mousse is firm enough to hold up and cut cleanly when it’s refrigerated, but as it comes to room temperature, it develops the most delicious silky, pillowy texture.

Ferrero Rocher Mousse cake
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Now, as usual, the points to read before you start with the recipe

1. Accurately measuring the ingredients is very important. And as it’s mousse cake, you will need extra time in hand for the cake to chill and set to shape. I started my cake a day before the birthday.

2. The cake recipe has eggs in the making, but feel free to use your own favorite egg less cake recipe and combine with mousse.

Mousse making is lusciously delicious work, you rather lick the leftover mousse on the spatula.   

3. Use a spring form cake pan or a cake ring to set the cake layers with mousse, don’t try setting the cake in a regular cake tin. It will be impossible for you to take clean cake out of the tin.

4. Once the cake is set and frozen in the freezer, use a hair dryer to blow some hot air on the sides of the cake ring. This loosens the edges and cake comes out clean.

5. In the mousse recipe I have used some gelatin powder, you can use agar agar as a substitute. Read the packet for the instructions on how to use. The amount used will be a little less than the gelatin.

6. The glace on the top of the cake is not only easy to make, but is a very versatile recipe. You can keep in the fridge and reuse it over and over again by heating a little.

Ferrero Rocher Mousse cake
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7. Lastly use good quality chocolate 🙂

Ferrero Rocher Mousse cake
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FONDANT RECIPE

Fondant recipe
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PETIT-FOURS-FRENCH-PATISSERIE

Petit Fours ; French Patisserie
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CARROT CAKE

Carrot Cake
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This Post Has 17 Comments

  1. 2blissofbaking

    HiYashika

    Thanks for writing in. The one difference is- Heavy Cream has more milk fat around 35% or more. So it produces a thicker whipped cream that holds its shape a little longer once whipped.
    Where as Whipping cream has slightly less milk fat (29%), yielding a lighter whipped cream.

    I mostly use Tropolite; which is dairy free cream. It whips out beautifully and is available at Aarif Mumbai.

  2. Yashika Sheth

    Hi Pooja.
    The cake looks delicious.

    Could you please give some information on what heavy cream is? What is the difference between heavy cream and whipped cream and also which brand of heavy cream are you using in this recipe?

    Thank you 🙂

    Look forward for new recipes. 🙂

  3. Yashika Sheth

    Hi Pooja
    The cake looks great! Could you throw some light on what heavy cream is? Where can I find it and which brand do you use?
    Thank you 🙂

  4. Yashika Sheth

    Hi Pooja
    The cake looks great! Could you throw some light on what heavy cream is? Where can I find it and which brand do you use?
    Thank you 🙂

  5. 2blissofbaking

    Thank you so much Punam 🙂 glad you liked

  6. Punam Gupta

    Wow!!!!ts awesome ???? thanks fr recipe..
    I’m loving it ????

  7. Amrita

    Thank you once again Pooja! Can’t wait to try it

  8. 2blissofbaking

    Hi Amrita 🙂
    For the Ganache 1/2 cup cream
    And for the folding 1 and 1/2 cup whipped cream.

  9. 2blissofbaking

    Hi Mittal
    Thank you so much for writing in.
    Glad you liked the post.
    Actually the quantity of coffee depends on individual likes.
    For me in this cake, I have used 2 teaspoons of coffee in 1/2 cup of hot water.
    Let me know if you have any more queries 🙂

  10. 2blissofbaking

    Thank you so much Tara 🙂 for kind words. Glad you like the photographs. The artist in me is so cute much alive, pushes me to post the good stuff. This appreciation means so much to me.
    Happy baking

  11. Tara Nair

    Hey Pooja! You do this everytime dear… my eyes get glued to the pictures of food you post and then I got to follow the recipe for a look-alike tryout. So thank you for keeping my spirits up on cooking 😀

  12. Mittal

    Hi. Sooo yummy ????. Pl tell me hw much coffee pwd and water.

  13. Saumy Nagayach

    Woah! This is so tempting and lip smacking. 🙂

  14. Amrita

    Thank you for your prompt reply Pooja☺️ What is the quantity of cream to be used for the ganache & for folding? The total quantity mentioned is 1 1/2cups.

  15. 2blissofbaking

    Hi Amrita 🙂 thanks for the kind words.
    So there are two cream involved in this mousse prep.
    1. One we have to heat, and pour over the chopped chocolate, to make Ganache.
    2. Is the cream, which is whipped to stiff peak and in the end you fold it to the prepared gelatin Ganache mix.
    Happy baking

  16. Amrita

    Hi Pooja! Love your blog❤️Keep up the great work. I had a query about the mousse prep. Do we heat the entire whipped cream or keep some aside to whip? Cos you mention in the end to fold in the whipped cream. Thank you!

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