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Ferrero Rocher mousse cup
Surprise your guest this Christmas with this easy Ferrero Rocher dessert. Rich, creamy and worth every spoonful.
INGREDIENTS makes 5-6 u
- 200 g soft cheese
- 150 g Nutella or hazelnut homemade spread.
- 500 g double cream
- 50 g icing sugar
- 10 Ferrero Rocher
METHOD
- Place cheese and Nutella in the mixing bowl with butterfly attachment 1 min / speed 3.5. Transfer to a bowl and reserve.
- Clean and dry bowl. Place 250 g double cream with butterfly attachment and whip on speed 3.5 until just soft peak, don’t over do it. Remove butterfly and add a third of the Nutella mixture and fold with the spatula to combine. Add another third and repeat, folding until incorporated. Add the final third and fold to combine.
- Divide the mousse among 4 to 6 serving cups and chill for 30 minutes.
- Whip the remaining double cream with the icing sugar to soft peak and reserve.
- Top each mousse with Ferrero cut in two. Top with the whipped cream and sprinkle some hazelnuts on top. Drizzle with chocolate syrup.