Name: Ferrero Rocher Chocolate Mousse Dessert Bowls Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 2 h 35 min
Cuisine: European
Ingredients: 200g quality dark chocolate, melted; 1 cup chopped roasted hazelnuts; Small balloons (teacup-sized) for molding; 150g dark or milk chocolate, chopped; 2 tablespoons Nutella (optional); 3 large eggs, separated; 1/4 cup granulated sugar; 1 cup heavy cream, chilled; 1 teaspoon vanilla extract; 6 Ferrero Rocher chocolates; Extra chopped roasted hazelnuts, for sprinkling; Chocolate shavings (optional); Chocolate sauce (optional, for drizzling)

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Introduction

These Ferrero Rocher Chocolate Mousse Dessert Bowls combine rich chocolate, crunchy hazelnuts, and airy mousse for an indulgent treat. Edible chocolate bowls filled with creamy mousse make for an elegant yet approachable dessert perfect for any special occasion.

A round dessert served in a dark chocolate cup with crushed nuts coating the top edge. Inside the cup is a smooth and creamy chocolate mousse layer topped with a swirl of thick, glossy dark chocolate cream in the center. On top of the cream swirl, there is a round chocolate truffle decorated with gold foil patches. Small pieces of nuts and gold flakes are scattered over the mousse around the cream swirl. The dessert sits on a white plate with a golden spoon placed beside it on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dark chocolate for bowls (enough to coat molds)
Chopped roasted hazelnuts (for coating bowls and garnish)
Dark or milk chocolate for mousse (about 6 oz)
Nutella (2 tablespoons, optional)
3 large eggs, separated
1/4 cup sugar
1 cup heavy cream, chilled
1 teaspoon vanilla extract
Ferrero Rocher chocolates (for garnish)
Chocolate shavings or extra chopped hazelnuts (optional, for garnish)

Instructions

Step 1: Melt the dark chocolate gently using a double boiler or short bursts in the microwave, stirring frequently to avoid scorching. Inflate small balloons to about teacup size to use as molds.
Step 2: Dip each balloon into the melted chocolate, swirling to coat evenly. Sprinkle chopped hazelnuts over the wet chocolate, then place on parchment paper and refrigerate until firm. Once set, carefully pop the balloons or remove them to reveal the chocolate bowls.
Step 3: For the mousse, melt the chocolate with Nutella (if using) and let cool slightly. In a separate bowl, whip egg whites with sugar until stiff and glossy peaks form.
Step 4: Whip the chilled heavy cream with vanilla extract until soft peaks form. Stir the egg yolks into the cooled chocolate mixture, then gently fold in the whipped cream followed by the egg whites to keep the mousse light and airy.
Step 5: Spoon or pipe the mousse into the prepared chocolate-hazelnut bowls without overfilling. Refrigerate the filled bowls for at least 2 hours to allow the mousse to set.
Step 6: Just before serving, top each dessert bowl with a Ferrero Rocher chocolate and sprinkle with additional chopped hazelnuts or chocolate shavings. Optionally, drizzle with chocolate sauce for an extra touch.

Tips & Variations

Use high-quality chocolate for both the bowls and mousse to ensure a smooth, rich flavor.
Replace Nutella with praline paste or hazelnut syrup for a different nutty twist.
For a caffeine kick, add a teaspoon of espresso powder to the melted chocolate before cooling.
Try garnishing with toasted coconut flakes or fresh raspberries for a fruity contrast.

Storage

Store the assembled mousse dessert bowls covered in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. Refrain from freezing as mousse texture may change upon thawing. Remove from fridge about 10 minutes before serving to soften slightly.

How to Serve

A small round dessert served in a glossy dark chocolate bowl with crushed nuts sticking to the outer rim. Inside, there is a soft, smooth milk chocolate mousse layer filling the bowl. On top, a thick swirl of dark chocolate cream is placed in the center. Sitting on the cream is a shiny chocolate ball decorated with crinkled gold foil. Small pieces of chopped nuts and gold flakes are scattered on the mousse around the cream. The bowl is set on a plain white plate with a gold spoon resting beside it, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chocolate bowls ahead of time?

Yes, the chocolate bowls can be made a day in advance. Keep them in an airtight container at room temperature to prevent condensation and melting.

Is it safe to use raw eggs in this mousse?

This recipe uses raw egg whites and yolks, so be sure to use the freshest eggs from a trusted source. Alternatively, you can use pasteurized eggs or substitute the egg whites with whipped aquafaba for a vegan option.