Ferrero Rocher Garden Recipe
Layers of hazelnut mousse, chocolate cremeux, hazelnut brownie and hazelnut praline
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Ingredients
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Hazelnut Mousse
Chocolate Cremeux
Hazelnut Brownie
Hazelnut Praline
Method
Hazelnut Mousse
- 1
Prepare the Hazelnuts
Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking tray and roast for about 10 minutes until golden. Allow to cool, then chop finely.
- 2
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
- 3
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 4
Beat Egg Whites
In another bowl, beat the egg whites with granulated sugar until stiff peaks form.
- 5
Combine Ingredients
Gently fold the melted chocolate into the whipped cream, then fold in the hazelnuts. Finally, incorporate the beaten egg whites until no streaks remain.
- 6
Chill
Transfer the mousse to a piping bag and refrigerate for at least 2 hours.
Chocolate Cremeux
- 7
Heat Cream and Milk
In a saucepan, heat the heavy cream and milk until just below boiling.
- 8
Whisk Egg Yolks
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 9
- 10
Melt Chocolate
Remove from heat and pour over the chopped dark chocolate. Stir until fully melted and smooth.
- 11
Chill
Transfer to a bowl and let cool to room temperature, then refrigerate until set.
Hazelnut Brownie
- 12
- 13
Mix Ingredients
Remove from heat and stir in the granulated sugar. Then add the eggs one at a time, mixing well after each addition. Stir in the flour and chopped hazelnuts.
- 14
Bake Brownies
Pour the brownie batter into a greased baking dish and bake for 20-25 minutes. Let cool before cutting into squares.
Hazelnut Praline
- 15
Make Sugar Syrup
In a saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar dissolves and turns golden brown.
- 16
Add Hazelnuts
Stir in the hazelnuts and cook for another minute until well coated. Pour onto a baking sheet lined with parchment paper and let cool completely.
- 17
Chop Praline
Once cooled, chop the praline into small pieces for garnish.
