Ferrero Rocher trifle

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3465
Ferrero Rocher Trifle

Serves 12-14


For the base:

30 chocolate chip cookies

30g toasted hazelnuts


For the dark chocolate mousse:

340g dark chocolate (at least 80% cocoa solids)

480ml double cream

2 tbsp icing sugar

2 tsp vanilla extract


For the mascarpone layer:

150g mascarpone

2 tbsp icing sugar

2 tsp vanilla paste or extract


For the hazelnut mousse:

170g chocolate hazelnut spread 240ml double cream

1 tbsp icing sugar


To decorate:

200ml double cream

30 Ferrero Rochers

2 chocolate chip cookies, crushed

Chocolate, grated

Chocolate cigars

1 tub of Avonmore Freshly Whipped Cream

Digestives, crushed


  1. For the trifle base, place 15 cookies and the toasted hazelnuts in a food processor and whizz to a rough crumb. Press into the base of the trifle dish.
  2. For the dark chocolate mousse, place the chocolate in a bowl set over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Add 80ml of the cream and stir over a medium- low heat until melted and smooth. Remove from the heat and allow to cool to room temperature.
  3. In a bowl, beat the remaining cream until thickened. Add the icing sugar and vanilla and continue to beat until soft peaks form.
  4. Gradually fold the whipped cream into the chocolate mixture. Spoon half the mix over the hazelnut base and spread to an even layer. Refrigerate for 30 minutes.
  5. Using a sharp knife, slice 10 of the Ferrero Rochers in half. Remove the trifle dish from the fridge and place a layer of the halved Ferrero Rochers around the edge of the chocolate mousse, with the cut sides against the glass.
  6. Spoon the remaining half of the chocolate mousse on top and chill for 30 minutes.
  7. Layer the remaining cookies on top of the chocolate mousse layer.
  8. For the mascarpone layer, whisk together the mascarpone, icing sugar and vanilla until smooth. Spoon on top of the cookies.
  9. Using a sharp knife, slice 10 of the Ferrero Rochers in half. Place a layer of the halved Ferrero Rochers around the edge of the cream, cut sides out.
  10. For the hazelnut mousse, combine the hazelnut spread and 80ml of the cream in a saucepan and stir over a medium-low heat until melted and smooth. Remove from the heat and allow to cool to room temperature.
  11. In a bowl, beat the remaining cream until thickened. Add the icing sugar and continue to beat until soft peaks form.
  12. Gradually fold the whipped cream into the hazelnut spread mixture. Spoon on top of the Ferrero Rochers and spread to an even layer. Allow to chill for one hour.
  13. To decorate, whisk the cream to soft peaks and spoon over the top of the hazelnut mousse layer. Top with whole Ferrero Rochers, some crushed cookies, grated chocolate and chocolate cigars.

Per serving: 1118kcals, 84.1g fat (38.2g saturated), 80.4g carbs (50g sugars), 12.9g protein, 6.6g fibre, 0.19g sodium