Ferrero Rocher Trifle
This Ferrero Rocher Trifle is a showstopper! Consisting of 6 layers of pure decadence, this trifle is beautiful, impressive and totally Instagrammable.
You are probably thinking I’ve gone mad!
After all, trifles are supposed to be easy, like something you throw together last minute, usually involving already made ingredients.
This is not that kind of trifle.
You will have to turn on the stove. You will use several bowls, and tools, and spatulas. You will also have to spend some money, since Ferrero Rocher is a premium ingredient. You might curse me. Several times.
But in the end, when you are all stuffed, face covered with mousse, giving out the recipe to your guests, I hope you remember to come back here to let me know how epic this was.
Because there is no word that describes this as well as EPIC!
Ingredients for Ferrero Rocher Trifle
Layer 1: Hazelnut Crumbs
- Toasted hazelnuts, peeled
- Maria cookies
Layer 2: Nutella Mousse
- Milk
- Sugar
- Eggs
- Cornstarch
- Nutella
- Whipped Cream
Layer 3: Ferrero Rocher
- 20 Ferrero Rocher chocolates
Layer 4: Hazelnut Mousse
- Milk
- Sugar
- Eggs
- Cornstarch
- Hazelnut butter
- Whipped Cream
Layer 5: Whipped Cream
- Heavy cream
- Confectioner’s Sugar
Layer 6: Ferrero Rocher
- More Ferrero Rocher chocolates to decorate.
How to toast and peel hazelnuts
Since we are going to use toasted hazelnuts for both the hazelnut crumbs layer and the hazelnut butter, let’s start by learning how to toast and peel them.
I highly recommend you get them whole and unblanched, as my experience with the packaged stuff hasn’t been great.
I once made this huge trifle and had to toss the whole thing because the nuts tasted old and spoiled. So I can’t stress enough that you get good quality hazelnuts, as they are the main flavor in here! (I get mine from the bulk section at Whole Foods, where I can taste one to see if they are fresh.)
To roast the hazelnuts:
- Preheat your oven to 350 degrees F and set a rack in the middle.
- Arrange the hazelnuts in one layer on a baking sheet.
- Roast for 10 to 15 minutes or until they are fragrant and their skin begins to crack.
Removing the skin:
- Wrap the hot hazelnuts in a kitchen towel and let them steam for 1 minute.
- Rub the nuts vigorously with the towel to remove the skins. Don’t worry if some of the skins simply won’t come off.
- Cool completely and then separate the clean hazelnuts from the skins.
You can do this a couple days in advance and keep the hazelnuts in an airtight container. However, if not using within 2-3 days, they are best kept in the freezer to stay fresh!
How to Make Hazelnut Crumbs
So we have our toasted and peeled hazelnuts, now what?
Well, now all you gotta do is get 1 1/2 cups of them and combine them with Maria cookies in the food processor. Then pulse until the mixture is crumbly.
What are Maria cookies?
Maria cookies, known as galletas MarÃa in Spanish, are a type of thin, dry, round cookie. They are very popular in Latin America and often used in Brazil to make layered desserts, as they are not overly sweet and don’t overpower the other flavors.
You will probably find them at the ethnic aisle of your supermarket. If you don’t find them there, you can order them online. Or you can substitute for another cookie of your choice!
How to make Hazelnut Butter
Hazelnut butter is made of hazelnuts, a food processor and lots of patience.
Place the toasted, peeled hazelnuts in the food processor and pulse, stopping every now and then to scrape down the sides with a spatula, until smooth and creamy.
You don’t need anything else here, since we are going to use it in a dessert that is already sweet enough. However, if I’m making hazelnut butter to enjoy as is, I often add brown sugar and a pinch of cinnamon. So good!
Assembling the Ferrero Rocher trifle
Step 1: Choose the dish where you’ll serve the trifle. I usually use a large glass trifle dish. If you don’t own one, you can get creative with what you have. You can even serve the trifle in individual glasses! Just make sure the opening at the top is large enough so people can spoon out all the goodness.
Step 2: Add the hazelnut crumbs. Spread evenly along the bottom of your dish.
Step 3: Nutella mousse. Next, add the Nutella mousse, being careful not to mix the two layers together. I like to use a spatula and do a “crumb coat” first, like I’d do with a cake. I add a few dollops of the mousse and carefully spread to form a thin layer. Then I add the remaining mousse to complete the layer.
Step 4: Add halved Ferrero Rocher chocolates. When you cut them, some halves will inevitably look better than others. Use those to be the ones people see against the glass.
Step 5: Hazelnut Mousse.
Step 6: Finish with whipped cream and decorate with Ferrero Rocher chocolates. Also, the crumbles that resulted from cutting the Ferrero Rocher? Don’t toss them! Sprinkle them on top of the whipped cream for an extra crunch.
Ferrero Rocher Trifle
This Ferrero Rocher Trifle is a showstopper! Consisting of 6 layers of pure decadence, this trifle is beautiful, impressive and totally Instagrammable.
Ingredients
Hazelnut Crumbs
- 1 1/2 cups hazelnuts, toasted and peeled
- 15 Maria cookies
Pastry Cream
- 4 1/2 cups milk, divided
- 1 cup sugar
- 1/4 cup cornstarch
- 6 egg yolks
Hazelnut Mousse
- 1 1/2 cups hazelnuts, toasted and peeled
- 1/4 of the whipped cream
Nutella Mousse
- 1 1/2 cups Nutella
- 1/4 of the whipped cream
Whipped Cream
- 1 quart (4 cups) heavy cream, cold
- 3/4 cup confectioner's sugar
For assembly
- 20 Ferrero Rocher chocolates, halved
- 5 to 10 Ferrero Rocher chocolates, to decorate
Instructions
To make the Hazelnut Crumbs:
- Combine the hazelnuts and Maria cookies in the jar of a food processor. Pulse until crumbly and resembling dry sand. Reserve.
To make the Pastry Cream:
- Combine 4 cups of milk and the sugar in a large saucepan. Cook, over medium heat, until the sugar has dissolved and the milk begins to steam, about 5 minutes.
- While the milk is on the stove, whisk the remaining milk with the cornstarch and the yolks. When the milk is hot, add a ladleful to the yolk mixture, whisking constantly, to temper.
- Return the tempered yolks to the saucepan and cook, over medium low heat, stirring constantly, until thickened.
- Remove from the stove and divide in two bowls. Reserve to cool.
To make the Hazelnut Mousse:
- Start by making hazelnut butter in a food processor. Just add the hazelnuts and pulse, stopping every now and then to scrape down the sides with a spatula, until smooth and creamy.
- Once the pastry cream has cooled, mix the hazelnut butter in one of the pastry cream bowls. Cover with plastic, making sure the plastic touches the cream to prevent it from hardening, and refrigerate overnight (or for at least 4 hours).
- Before assembling, carefully fold 1/4 of the whipped cream into the hazelnut cream, creating a mousse.
To make the Nutella Mousse:
- When the pastry cream is cool, mix the Nutella in one of the bowls. Cover with plastic, making sure the plastic touches the cream to prevent it from hardening, and refrigerate overnight (or for at least 4 hours).
- Before assembling, carefully fold 1/4 of the whipped cream into the Nutella cream, creating a mousse.
Making Whipped Cream:
- Using a hand mixer, beat the heavy cream and sugar at medium or high speed, until stiff peaks form, about 1 minute.
- Divide into 4 parts - one for the hazelnut mousse, one for the Nutella mousse and the remaining to top the trifle. Reserve.
Assembling the trifle:
- Spread the hazelnut crumbs evenly along the bottom of a large trifle glass dish.
- Add the Nutella mousse, being careful not to mix the two layers together.
- Add halved Ferrero Rocher chocolates. You can add some cut side against the glass and others upside down on top of the Nutella mousse.
- Carefully add the Hazelnut Mousse on top of the halved chocolates.
- Finish with whipped cream and decorate with Ferrero Rocher chocolates.
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