Ferrero Rocher candies are whole roasted hazelnuts encased with a creamy milk chocolate center, a wafer shell, and then more chocolate. Sadly, they are not vegan as is. However, you can enjoy all the same familiar flavors and textures in this mousse cake!

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Ferrero Rocher Mousse Cake [Vegan, Gluten-Free]

Calories

532

Serves

12

Ingredients

For the Hazelnut Butter:

  • 1 cup hazelnuts
  • 2 tablespoons sugar (optional)
  • 1-2 tablespoons oil (optional)

 For the Ferrero Rocher Truffles:

  • 5 ounces vegan milk chocolate
  • 2 tablespoons almond milk
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/4 cup and 2 tablespoons hazelnut butter (from above recipe)
  • 12 whole roasted hazelnuts
  • 1 cup crushed wafers or 1/2 cup chopped hazelnuts for rolling

For the Cake:

  • 1/2 recipe hazelnut cake, baked into an 8-inch cake pan
  • 5 ounces vegan gianduja or vegan Nutella
  • 4 ounces vegan semi-sweet chocolate
  • 1/2 cup almond milk
  • 1/2 cup hazelnut butter (homemade or store bought)
  • 2 tablespoons cocoa powder
  • 2 cans full-fat coconut milk, refrigerated overnight

For the Ganache:

  • 4 ounces vegan semi-sweet chocolate
  • 1/4 cup almond milk
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Preparation

To Make the Hazelnut Butter:

  1. Toast the hazelnuts for 15 minutes at 350°F for 15 minutes.
  2. Immediately transfer the hot hazelnuts to a kitchen towel and then, encasing them in the towel, rub them to get the skins off. Don't worry if you can't get them all off.
  3. 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.
  4. At this point you can add the optional sugar and if the paste seems too dry you can add the oil for a creamier spread.

To Make the Ferrero Rocher:

  1. Melt the vegan milk chocolate and heat the almond milk.
  2. Pour the warmed almond milk into the melted vegan milk chocolate whisking constantly to a smooth ganache.
  3. Add the pinch of salt and the vanilla extract and the hazelnut butter last. Whisk smooth and refrigerate overnight.
  4. Once the ganache is firm enough to handle, scoop and then flatten each ball and place 1 roasted hazelnut in the center, roll the truffle encasing the nut inside.
  5. Dip the truffles in chopped hazelnuts to coat them evenly, refrigerate until needed.

To Make the Cake:

  1. First prepare the hazelnut cake according to the directions.
  2. While the cake is cooling, combine the 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 warmed almond milk to the chocolate mixture then whisk smooth.
  6. Open the cold cans of coconut milk and skim the fat from the tops (discard the coconut water that remains or reserve it for another recipe). Whip the coconut fat to stiff peaks then fold it into the chocolate mixture.
  7. Pour the mousse into the prepared ring mold with the cake inserted into the bottom.
  8. Freeze the cake for at least 4 hours or until it is firm enough to unmold.
  9. Meanwhile prepare the vegan Ferrero Rocher truffles.
  10. Prepare the ganache by combining the 4 ounces of semi-sweet chocolate and 1/4 cup almond milk together in a small saucepot and whisk constantly to smooth and melted.
  11. Cool slightly then pour over the mousse cake and decorate with the truffles.

Nutritional Information

Per Serving: Calories: 532 | Carbs: 26 g | Fat: 45 g | Protein: 6 g | Sodium: 52 mg | Sugar: 17 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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