This is the cake of choice when you want to impress just about anyone!
Vegan Ferrero Rocher Mousse Cake is easier to make than you would think!
A simple 5 ingredient mousse on top of a no bake cookie crust!
The Copy Cat Ferrero Rocher Truffles are optional but worth the extra time!
Whole roasted hazelnut encased with a creamy chocolate center and rolled in wafers
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!
In fact 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
So I have reworked the recipe to use regular semi sweet chocoalte and hazelnut butter
Hazelnut paste is easy enough to make but you can use any nut butter that you in it’s place.
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
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
Homemade Ferrero Rocher Truffles for garnish are completely optional but once you see how easy it so you will definitely not pass it up!
Ingredients
For the Crust
- 1½ cups Your favorite cookie crushed
- 5 Tbs Melted Vegan Butter
- 2 Tbs Sugar
For the Mousse
- 10 ounces Vegan Semi Sweet Chocolate 280g
- ½ cup Plant Milk 118ml
- ½ cup Nut Butter
- 1½ cup Vegan Whipped Cream
For the Truffles:
- 6 ounces Vegan Chocolate 177g
- 4 Tbs Plant Milk 60ml
- ½ cup Hazelnut Butter
- 1 teaspoon Vanilla Extract 5ml
- 12 Whole Roasted Hazelnuts
- 1 cup Crushed Wafers or more hazelnuts
Instructions
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First make the crust by crushing the cookies in a food processor to fine crumbs add the sugar & melted vegan butter pulse to the consistency of wet sand
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Press this mixture into the bottom of a 7″ spring form pan lined with an acetate cake strip * see notesFreeze until needed
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Now prepare the mousse by combining the warmed & melted hazelnut butter with melted chocolate & whisk smooth
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Add the hot plant milk to the chocolate mixture & whisk smooth
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Wait until the mousse base is no hotter than 80℉ or you will melt your whipped cream, once the base is at proper temperature fold in the vegan whipped cream
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Pour into the prepared pan on top of the crust & freeze the cake for at least 2 hours or until it is firm enough to unmold
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Meanwhile prepare the Vegan Ferrero Rocher truffles
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Melt the vegan chocolate in a medium bowl add the warm plant milk, nut butter, vanilla & whisk smooth
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Refrigerate to set to a scoopable consistency then using a 1 Tablespoon scoop place 1 toasted hazelnut inside each scooped ball of ganache
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Dip each one in the crushed wafers or toasted crushed hazelnuts
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Prepare the ganache for icing according to the instructions on that recipe post
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Cool slightly then pour over the mousse cake & decorate with the truffles
Video
Notes
Storage 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
