Ferrero Rocher Chocolate Mousse Dessert Bowls Recipe
Indulge in the luxurious Ferrero Rocher Chocolate Mousse Dessert Bowls, a decadent treat featuring crisp edible chocolate bowls filled with silky, airy chocolate mousse infused with hazelnut flavors. This recipe layers the richness of dark or milk chocolate, Nutella, whipped cream, and meringue, finished with the iconic Ferrero Rocher chocolates and crunchy hazelnuts for a stunning and irresistible dessert presentation.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 dessert bowls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: European
- Diet: Gluten Free
Ingredients
Scale
For the Edible Chocolate Bowls
- 200g quality dark chocolate, melted
- 1 cup chopped roasted hazelnuts
- Small balloons (teacup-sized) for molding
For the Chocolate Mousse
- 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
For Garnish
- 6 Ferrero Rocher chocolates
- Extra chopped roasted hazelnuts, for sprinkling
- Chocolate shavings (optional)
- Chocolate sauce (optional, for drizzling)
Instructions
- Create the Edible Chocolate Bowls: Begin by melting the dark chocolate carefully using a double boiler or in short bursts in the microwave to avoid scorching. Inflate small balloons to about teacup size and dip each one into the melted chocolate, swirling to coat evenly. Immediately sprinkle chopped hazelnuts over the wet chocolate to embed them in the coating. Place the coated balloons on a parchment-lined tray and refrigerate until the chocolate hardens completely. Once set, gently pop the balloons or remove them carefully to retain the beautiful chocolate bowls.
- Prepare the Dreamy Chocolate Mousse: Melt the chocolate along with Nutella (if using) and allow it to cool slightly. In a clean mixing bowl, whip the egg whites with sugar until glossy, stiff peaks form, which adds the mousse’s characteristic light texture. Separately, whip the heavy cream with vanilla extract to soft, billowy peaks. Stir the egg yolks into the cooled chocolate mixture, then carefully fold in the whipped cream, followed by the whipped egg whites, ensuring the mousse remains light and fluffy.
- Assemble Your Dessert Bowls: Spoon or pipe the prepared chocolate mousse into the chilled chocolate-hazelnut bowls, filling them but leaving a little space at the top. Place the filled bowls back in the refrigerator and chill for at least 2 hours to firm up the mousse and meld flavors.
- The Grand Finale—Garnish and Serve: Just before serving, crown each mousse-filled bowl with a Ferrero Rocher chocolate. Sprinkle additional chopped hazelnuts or a scattering of chocolate shavings over the top, and if desired, drizzle with chocolate sauce for an elegant, festive touch.
Notes
- Use good-quality chocolate for the bowls and mousse to ensure a smooth texture and deep flavor.
- The balloons must be small and uniform in size to create consistent bowl shapes.
- Handle the chocolate bowls gently as they are delicate and can easily crack.
- Whip egg whites and cream separately to achieve maximum volume and lightness in the mousse.
- Chill the mousse thoroughly before serving to achieve the best texture.
- Optional Nutella enhances the hazelnut flavor but can be omitted if unavailable.
- For a richer mousse, opt for dark chocolate; use milk chocolate for a creamier, sweeter flavor.
Keywords: Ferrero Rocher, Chocolate Mousse, Edible Bowls, Hazelnut Dessert, Nutella, No Bake Dessert, Elegant Dessert
