Ferrero Rocher Mousse

ferrero rocher mousse1

How many of you love these small little monster “Ferrero Rocher” chocolate balls?

I love it! Everytime seeing these exquisite advertisement on Ferrero Rocher, it has just drawn me closer to my own little fantasy lane “making it”.

My aim is to make into a bigger version of Ferrero Rocher Mousse balls. Bigger the better, what do you think?

If you are interested, let’s have a look of my version?

 

ferrero rocher mousse 2

Components you need:

  • Chocolate wafer
  • Milk chocolate cremeux
  • Chocolate cream chantilly
  • Chocolate ganache
  • Edible gold spray

 

ferrero rocher mousse 4

 

 

 

Chocolate wafer:

  • 23g rice pop
  • 90g  Cadbury baking milk chocolate( or any baking  chocolate)

1)Melt the chocolate in microwave on high heat, bring out and stir well every 10 seconds until completely melted.

2)Pour in the rice pop into melted chocolate and mix well.

3)Pour into 4 x 7cm diameter of hemisphere silicon moulds. Spread the mixture around the mould to form a thin layer around the hemisphere.(Remember to leave small gap for other fillings)

4)Chill in freezer until completely harden.

ferrero rocher mousse step 1

 

Milk Chocolate Cremeux:

  • 50g Cadbury   baking milk chocolate button ( or any baking milk  chocolate )
  • 22ml Liddells Lactose free full cream milk ( or any milk)
  • 95g Bulla whipping cream ( or any dairy whipping cream )
  • 18g egg yolks
  • 9g castor sugar
  • 9g Western Star unsalted butter ( or any unsalted butter )

1)Put chocolate in a bowl.

2)Bring milk and cream to just boil.Off heat.

3)Beat yolks and sugar til light in colour with hand mixer.

4) Add in half of the hot cream into egg mixture, whisking till smooth. Pour in remaining hot cream mixture and keep whisking until all combined.Return over low heat, stir the mixture and cook till it coats the back of a spoon (or till 82C-84C) [Picture in step 4 ]

5)Switch off the heat. Strain over chocolate. Mix until smooth.

6)Add in butter, mix till smooth.

7)Spread into a shallow tray, cover with cling wrap, leave in fridge to semi-set for piping later. Pour into a piping bag with round nozzle.

Dark chocolate cremeux 1

 

Dark Chocolate cremeux 2

Assemble I:

1)Once the mixture become semi-set, pipe onto the rice pop mixture to fill up the gap. Arrange and lightly press in 2 whole  hazelnuts into the middle of  cremeux on 4 separated hemisphere. Leave to set in the freezer for 4 hours.

ferrero rocher mousse step 2

 

Chocolate Cream Chantilly:

  • 200g Bulla whipping cream (or any whipping cream)
  • 4 tsp Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 4 tsp castor sugar

1)Beat everything together to firm peaked. Pour into piping bag.

 

 

Assemble II:

1)Pipe around 4  x 8cm diameter hemisphere silicon moulds. By using a spoon, lightly spread the cream evenly with a spoon to ensure no gap was found otherwise you might see air trap inside the final mousse when peel off.

2)Take out the 7cm  hemiphere silicon moulds out from freezer. Remove each hardened mousse from moulds. Gentle press the hardened mousse into the chocolate cream chantilly. Remove excess cream chantilly and smoothed out. Keep in the freezer for at least 4 hours or overnight until hardened.

ferrero rocher mousse step 3

 

Chocolate Ganache:

  • 150ml Bulla whipping cream ( or any whipping or thickened cream)
  • 125g Cadbury baking milk chocolate ( or baking milk chocolate)
  • 13g Western Star unsalted butter ( or any unsalted butter)

1)Bring cream to boil. remove from heat.

2)Pour into chocolate. Mix well until chocolate is melted.

3)Stir in butter.Mix well.

4)Allow to cool until 30C.

ferrero rocher mousse step 4

 

Assemble III:

  • 80g hazelnut, chopped finely

1)Take out the hemisphere mousse from freezer, remove from the moulds.

2)Press the chopped hazelnuts all around the mousse.(You can let the mousse bring back to room temperature for few minutes, then press the hazelnuts around to it stick to the mousse)

3)Stack 2 hemisphere altogether into a sphere. Repeat this for making another sphere.

4)Pour the chocolate ganache all over the hemisphere mousse.Allow to drip off excess.

5)Spray edible gold spray all over the 2 spheres Ferrero Rocher mousse. Chill in fridge for an hour before serving.

6)Remember to share with few person.

ferrero rocher mousse step 5

ferrero rocher mousse 5

Note:

(a)If you do not have edible gold spray, you can remove from the recipe.

(b)If you preferred more hazelnuts, you can sprinkle more nuts onto the chocolate ganache as well.

(c)This is a crazy idea that I fantasized for awhile, so go crazy with any other ingredients you prefer.

 

ferrero rocher mousse 6

Thanks for visiting and welcome to drop by your comment. ^_^

 

 

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Love,

hellosweetdessert

Black Forest Mousse

 

black forest mousse 2.1

I wanted to make such a dessert for a long time. It has been in my mind for months till I watched this Australian Masterchef, one particular episode, candidates are tasked to make a BLACK FOREST GELATO from a complete recipe given. Since no ice cream maker, I compensated into mousse dessert. Since I wish I could have spray gun, to complete my final even chocolate coating, I replaced by dusting with cocoa powder, the most I can do as homemade. This dessert is done for my friend,a couple who went through tough time in life. Marriage is essential, because bring 2 souls become one mind. So, I bring 2 hemisphere into a complete sphere. This couple enjoys mousse dessert so much that I thought this piece can lift them up. I hope they enjoy it.

black forest mousse 1.1

 

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Few components you need:

  • Vanilla Mousse
  • Chocolate Mousse
  • Cherry Mousse
  • Chocolate Domes

This recipe produced 3 X 7cm in diameters of sphere mousse

Vanilla Mousse:

  • 33g / 2 egg yolks
  • 15g castor sugar
  • 200g Bulla whipping cream( or any dairy whipping cream )
  • 3 tsp castor sugar
  • 1 tsp vanilla paste
  1. Beat cream, 3 tsp sugar and vanilla paste  in a clean bowl to medium peak.Chill in fridge.
  2. Beat egg yolks in a bowl over simmering water(ensure no water touches the bottom of the pan),whisking constantly with hand whisk for about 1-2 minutes, then slowly add in sugar, continued whisking until becomes ribbon stage. Remove from heat.
  3. Fold in 1/2 of the whipped cream into yolk mixture until well combined. Fold in the rest of whipped cream until well incorporated.
  4. Pour into 3 separated hemisphere silicone  moulds (6cm in diameter) until full. Smooth the top to remove excess mousse.
  5. Let it chill in the freezer until completely hardened, usually up to 4 hours or more.

vanilla mousse-001________________________________________________________________________

Chocolate Mousse:

  • 100g Cadbury baking dark chocolate (or milk chocolate) button ( or any baking chocolate)
  • 1 egg yolk
  • 1 egg white
  • 2 tsp castor sugar
  • 100g Bulla whipping cream( or any whipping cream)
  1. Beat cream to soft peak forms, allow to freeze until hardened.
  2. Melt dark chocolate over simmering water (called bain marie) until completely melted.
  3. Fold in beaten egg yolk,stir to combine.
  4. Fold in 1/2 of whipped cream into dark chocolate mixture. Continue folding in the rest of chocolate mixture until well incorporated.
  5. Beat egg white(in a grease-free and clean bowl) till foamy or frothy, slowly add in sugar and continued beating until stiff/firm peak achieved.
  6. Fold in 1/2 of egg white mixture (also known as meringue) until fully incorporated.
  7. Pour mousse into a piping bag.
  8. Pipe in the chocolate mousse into 3 separated hemisphere silicone moulds (7cm in diameter) by swirling around the dome to leave a space to fit in the vanilla mousse later.
  9. Remove the vanilla mousse from the silicon moulds, gently pull it out then place into the chocolate mouse. Ensure to remove excess chocolate mousse and smooth the top with palette knife. Allow to chill in freezer until hardened.

chocolate mousse

chocolate mousse 2________________________________________________________________________

Cherry Mousse:

  • 4g gelatine leaves (soaked in cold water until soften )
  • 80g Bulla whipping cream ( or any dairy whipping cream)
  • 150g cherry puree ( I used cherry in canned )
  • 1 tsp castor sugar
  • cherry essence/paste (if you have, add in 1/4 tsp)
  1. Remove cherry from the canned.Remove the juice. Pureed the cherry in blender.
  2. Soak gelatine in cold water till soften.
  3. Beat cream until medium peak. Allow to chill.
  4. Bring cherry puree and sugar to boil, stir constantly to reduce the volume to remove the extra juice. Off the heat. (The cherry puree will be slightly pasty, but not watery)
  5. Fold in soften gelatine after remove excess water. Stir to dissolve.
  6. Allow to cool a little. Fold in 1/2 of whipped cream and cherry essence(if you have) into cherry mixture to well combined. Fold in the rest of cream into cherry mixture.
  7. Pour into 3 hemisphere silicone moulds. ( 6cm in diameter)
  8. Chill in freezer till hardened, roughly above 4 hours or more.

cherry mousse

Chocolate Dome:

  • 120g Cadbury baking dark or milk chocolate, chopped( or any baking dark or milk chocolate)
  1. Melt chocolate in a bowl over simmering water (Without water touches bottom of bowl containing chocolate, also known as bain marie) until completely melted and reached 45C. Remove chocolate from heat , bring down the temperature of chocolate to 27C.
  2. Bring the chocolate back to simmering water, bring the temperature up to 35C.
  3. Pour melted chocolate into 3 separated hemisphere silicon moulds ( 7cm in diameter ). Ensure to roll melted chocolate around to evenly and completely coat the moulds with thin layer of chocolate.
  4. Place moulds on the bench for 1 minute, then repeat rolling process, ensure to bring any excess chocolate right up to the rim.
  5. Bring moulds face down in another bowl, allow excess chocolate runs out into bowl. Then bring to chill for 1-2 minutes in refrigerator until lightly set .
  6. Remove rim of chocolate dome with palette knife.
  7. Allow to chill in fridge for 1 minutes or until completely hardened.
  8. Gently pull mould away and release the  chocolate dome. ( Be gentle as chocolate is fragile and easily crack)
  9. Using a blowtorch, heat the edge of a round cookie cutter holding it with a pair of tongs to avoid burning yourself.
  10. Use a small 2.5cm in diameter of round cutter, cut out 4 randomly placed holes from the dome. If the cookie cutter is not piercing through, tap gently so that the chocolate disc falls in leaving a perfect hole. Chill if needed.

Assemble:

1.Remove the chocolate-vanilla mousse from silicone moulds, gently pull and release from the mould.

2.Remove cherry mousse from silicone moulds, gently pull and release from mould.

3.Place the chocolate mousse on the plate, place the smaller cherry mousse on top of the flat area of the chocolate-vanilla mousse.

4.Dust the chocolate domes with generous of cocoa powder all over the dome.

5.Slowly and gently using a palette knife, go through the two holes and lifting up slowly and let it sit on top of the mousse to become a completely sphere ball.

black forest

The journey of creating this dessert has taken me 3 days  to complete, as my very first attempt by observing, reading and experimenting.

black forest mousse 3.1

exexprimentin.

Note:

  • The dusting chocolate is so homemade, since I only can dream of the spray gun. Spray gun definitely do all the magic trick, coating the entire cake included the chocolate dome with evenly coated chocolate is what I should be aiming for. Sadly I only can compensate with this method. If you want to remove the dusting cocoa powder, do it whatever to suit you.
  • For this as homemade, without the cherry paste and cherry essence is little tricky to create the strong flavour of cherry mousse. Do add some cherry essence if you have.
  • This cake supposed to be ice cream, since I do not have a  ice cream maker, I modified into mousse texture.
  • For the chocolate dome, you can create it by using milk chocolate for slightly sweeter in taste if you personally do not like the bitterness of dark chocolate.
  • I recommend to keep these mousse into freezer to preserve the shape if you are not going to eat .Otherwise defroze in fridge for few hours before eating it.
  • It should be slightly colder than normal mousse cake temperature, and definitely not consuming in rock hard condition.

Forgive me if this might not up to your taste, this purely based on my long time desire in trying it out. My lovely husband enjoyed the taste, and hope you like it too.

HAPPY TRYING ^_^

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