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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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