Ferrero Rocher Mousse Cake

Talking about blogger perspective, do you know what I love about Chocolate? That it is not seasonal. When you are a blogger you tend to keep track of what is seasonal, what your readers come to you for, what is trending on Pinterest and so on. Basically the bottom line is that I am completely in denial of the fact that we have left summer behind.


When I walk into the fruit market I am not too happy with the sight of berries, plums, peaches and nectarines being replaced with Persimmons, Guavas and Pomegranates. I like them too but nothing like berries and stone fruits. In fact the last of the summer fruits are still available but naturally at a higher price. So till I begin to take interest in autumnal produce I am finding comfort in the safe and faithful hands of chocolate. If you are on the other side of the world, I know you are smiling as you read this…in anticipation of what lies ahead of you (the glory of spring and summer) in the forthcoming months. Lucky you! But you are certainly not deserting me because I have a few summery recipes reserved for you in my folders. See what I mean by blogger perspective!


Back to the cake, it is an easy eggless cake to put together. Chocolate, cream and the star in the recipe. The base is a plain chocolate cookie crust. The swirls as you can see are dark chocolate ganache topped with a Ferrero Rocher. There are crushed Ferrero Rocher chocolates inside the mousse which is the only difficulty I had to deal with. I filled up a plastic bag with the chocolates and smashed them with a rolling-pin. The teeny bit of liquid chocolate inside the candies made it sticky inside the plastic bag and I had to do a few folds with the mouse mixture to distribute them. Which spoiled the textural element I was after (look wise). But the taste is yet amazing with crunchy bits of Ferrero Rocher hiding within creamy chocolate mousse. It is a rich cake so small portions are good enough.

I wanted a taller cake so I used a 19 cm springform pan. A larger pan can be used but the resulting cake will be lower in height.



Ferrero Rocher Mousse Cake
Serves 10-12

For the Mousse Cake
220g plain chocolate cookies
75g butter, melted
3 teaspoons gelatine powder
600 ml thickened or heavy cream
300 g dark chocolate
100 g milk chocolate
10 Ferrero Rocher chocolates, crushed in a plastic bag with a rolling-pin
6 Ferrero Rocher chocolates, to decorate
cocoa, to dust

For the whipped chocolate Ganache
150 g dark chocolate
1/2 cup thickened or heavy cream

Grease a 19 cm round Springform pan. Line the base and sides with baking paper. Place the cookies in a food processor. Process until fine crumbs. Add melted butter and mix to combine. Using your fingertips, press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes or until firm.

Place both the chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until melted then cool to room temperature. Meanwhile,  bring 1/4 cup cream to a simmer in a saucepan over medium heat. Remove from heat. Soak gelatine in 2 tbsp. cold water for 3-4 minutes or until soft. Add to hot cream and stir until dissolved. Cool to room temperature. Using an electric mixer, whisk remaining cream to stiff peaks. Working quickly, add chocolate and gelatine mixture to cream and whisk for 1-2 seconds or until chocolate is 1/2 incorporated. Using a spatula, gently finish folding in. Add the crushed Ferrero Rocher chocolates and gradually fold into the mousse.

Spoon over the base of the cookie mixture. Smooth out the surface with a palette knife or the back of a spoon. Cover. Refrigerate for 4 hours or until set. Lightly dust with cocoa powder. Fill up a piping bag with a large star nozzle and pipe ganache around the cake. Top with Ferrero Rocher Chocolates.

To make the whipped ganache: Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil.  Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow the ganache to cool completely and whip to a stiff consistency.




  1. says

    Oh my GOSH. Sonali, that is one impressive cake! I love the fact that you’ve made an eggless mousse cake… as I do like chocolate mousse, but the raw egg definitely puts me off. Definitely echo your happiness that chocolate is a perpetual treat! Over here in Western Australia, the summer fruits are gradually dwindling… but happily, I love apple pies and persimmons, so the transition isn’t entirely bad. Plus, I am looking forward to roasts and slow braises that I can eat without sweating! Gorgeous post. I will definitely try this xx

  2. Elana says

    Hi There. This cake looks incredible and so beautiful. I’d love to make it- however, the weights are in metric (grams). I am in the US. Can you give me the American equivalents in grams for the cookies, chocolate and butter? That would help. Thanks so much.

    • Sugar et al says

      Hi Elana, thanks so much and glad you liked it. If you are looking for the weights in ounces, the equivalents would be approximately 8oz Cookies, 11oz dark chocolate, 4oz Milk Chocolate and 2.50z butter. Hope this helps.

  3. Lauren says

    This cake looks amazing!! I am a little confused about the gelatin that you use. When you say that you soak the gelatin in cold water and then squeeze out the excess water, are you using gelatin sheets or powdered? I live in the US and our gelatin is sold as a powder so I would not be able to squeeze out any water. Can I just skip the step where you add it to water and add it directly to the hot cream?

    • Sugar et al says

      Hi Lauren, glad you liked the cake. There was a small error that has been corrected. Thanks for pointing out. The recipe also uses powdered gelatine and therefore needs to be soaked/bloomed before adding to hot cream. However, no need for squeezing out water. Hope this helps.

  4. says

    Beautiful clicks and your ferrero-rocher-mousse cake is drool worthy…. What a nice way to incorporate these wonderful ferrero-rocher… When it comes to anything related to chocolate I am very selfish!

  5. says

    Beautiful cake, Sonali! Ferraro Rocher are quite a favourite of mine so this cake would go down a treat. Yes, I’m looking forward to our summer fruit :) But I do enjoy fall fruit too, but there is something luscious about sweet berries and stone fruit.

  6. says

    What an elegant cake…like the mousse and the ferrero rocher in it…
    Love the pictures Sonali…hope you are having a wonderful week 😀

  7. Sara Vildis says

    Can you use Certo (powder used to thicken homemade jam) instead of the gelatin powder? I can’t find plain gelatin powder anywhere.

    Thanks! Sara

  8. Kate Schwinof says

    Hi, I am wondering what do you mean by plain chocolate cookies-are talking about wafers, or is it more like teddy grams (graham cracker consistency) ?

Leave a Reply

Your email address will not be published. Required fields are marked *