Ferrero Rocher Mousse Cake

Ferrero Rocher Mousse Cake with Hazelnut Crunch

🍫 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🍫 

• Crust:

• 2 cups chocolate wafer crumbs
• ½ cup chopped hazelnuts
• ½ cup melted butter

• Ferrero Mousse:

• 1½ cups Nutella
• 1 cup heavy cream, whipped
• 12 Ferrero Rocher chocolates, chopped

🍫 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 🍫

Prepare the Crust:

Grease a 9-inch springform pan and set it aside.

In a medium bowl, combine the chocolate wafer crumbs, chopped hazelnuts, and melted butter. Stir until the mixture resembles damp sand.

Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to pack it down evenly.

Place the pan in the refrigerator for 10-15 minutes to allow the crust to set while you prepare the mousse.

Make the Ferrero Mousse:

In a large mixing bowl, gently fold together the Nutella and the whipped cream. Be careful not to deflate the whipped cream to keep the mousse light and airy.

Chop the Ferrero Rocher chocolates into small pieces and fold them into the Nutella mixture.

Assemble the Cake:

Remove the crust from the refrigerator and spread the Ferrero mousse evenly over the chilled crust.

Smooth the top with a spatula for an even layer.

Cover the pan with plastic wrap and refrigerate the cake for at least 4 hours, or overnight, to let the mousse firm up.

Serve:

Before serving, carefully remove the springform pan's outer ring. Optionally, garnish the top of the cake with more chopped Ferrero Rocher or drizzle with Nutella for an extra touch 🍫😋🍫