No bake eggless ferrero rocher mousse cake

• Condiments

  • 150 g Nutella

• Baking & Spices

  • 6 oz Baking/cooking chocolate, semi - sweet
  • 4 oz Cooking/ baking chocolate / chocolate chips, semi - sweet
  • 1 tsp Corn flour / cornstarch

• Nuts & Seeds

  • 20 g Hazelnuts* (optional

• Dairy

  • 10 pieces 147 grams standard size oreos with cream inside
  • 3 tbsp Butter
  • 75 ml Cream more
  • 2 1/2 oz Heavy cream
  • 350 ml Heavy whipping cream

• Other

  • Ferrero Rocher’s
  • flowers

Found on carveyourcraving.com

Description

Ingredients

• For the bottom layer
• 147 grams standard size Oreos with cream inside – 10 pieces
• 20 grams hazelnuts* (optional)
• 3 tablespoons melted butter
• For the middle layer
• 350 ml / 1.5 cups chilled heavy whipping cream
• 150 grams / ½ cup Nutella
• 6 oz / 205 grams / 1 cup approx. semi - sweet Baking/cooking chocolate chopped
• 75 ml / ¼ cup cream more for melting chocolate
• 1 teaspoon corn flour / cornstarch
• For the top layer
• 4 oz/113 grams / 3/ 4cups approx. semi – sweet cooking/ baking chocolate / chocolate chips
• 2.5 oz / 75 ml heavy cream
• For decoration
• flowers
• Ferrero Rocher’s

Directions

• Lightly grease a 6” spring form pan with butter/oil and dust it with flour, the way you prepare a pan for baking.
• For the bottom layer
• Crush the Oreos and hazelnuts in a food processor / mixer until sand like texture.
• Take it out in a bowl.
• Drizzle melted butter over it and coat it until butter is well mixed.
• Put the mixture in the greased pan pressing it down firmly with a back of a spoon or base of a small bowl to level the mixture evenly .
• Place the pan in the fridge for 20 minutes to chill and set.
• For the middle layer
• Mix the 75 ml cream and the chocolate in a microwave safe bowl and melt it in the microwave on 50 % power until smooth and without lumps. It takes around a minute . Stop and stir every 15 seconds.
• Alternately you can melt the chocolate with cream by using double boiler method.
• Once chocolate is melted and shinny keep aside to cool down a bit.
• Now in another microwave safe bowl melt the Nutella for 30 seconds to soften it up a bit . This will help loosen it and mix well later.
• Keep it aside to cool a bit.
• Now in a big bowl whip the 1.5 cups chilled cream until it starts to thicken. Now add in sifted corn flour .
• Continue whipping until a bit stiffer peaks. Be careful, do not overmix or it will turn into butter and become useless.
• By this time chocolate should be cool to touch .
• Now add a big spoonful of stiffened chilled cream to the chocolate bowl and fold in gently with a spoon until mixed well.
• This is done so that the chocolate doesn’t get a shock when mixed with the rest of the cream.
• Now add the cream mixed chocolate back to the chilled cream bowl.
• Give the Nutella bowl a vigorous 10 seconds mix with a spoon to loosen . Now add the Nutella to the chilled stiffened cream too .
• Gently fold the chocolate and Nutella in by a spoon / spatula using cut and fold method . We want the mousse to be fluffy and airy.
• Now take out the spring form pan from the fridge and gently spoon the mousse in it.
• You may lick the leftovers .
• Gently tap the pan on the kitchen counter to get rid of any air bubbles.
• Level the mousse with the back of the spoon or an offset spatula.
• Cover the pan with a cling wrap or a foil on the top .
• Place it back in the fridge to chill for atleast 6 hours or overninght .
• For top layer.
• For chocolate ganache, place the chocolate in a bowl.
• In another microwave safe bowl heat the cream until a simmer , not boiling . You may heat up the cream in a saucepan on stovetop too .
• Now pour the hot cream over the chocolate.
• Let it sit undisturbed for 10 seconds.
• Now slowly start stirring it until chocolate is melted and shinny.
• If chocolate is not completely melted you may re warm the mixture for few seconds.
• Let it be cool to touch.
• Now pour it over the set mousse and spread evenly.
• Place it back in the fridge for 30 minutes to an hour and your ganache will be set.
• Now remove the pan from the fridge .
• With a sharp knife just loosen the edges of the pan in a circular motion, remember not to cut through the cake.
• Gently open up the springform pan by pulling the tab and unlocking it.
• Give the ring a wiggle and try to pull it up gently.
• You may garnish and serve right away or refrigerate covered for upto 5 days.
• For clean cake slices use a sharp knife to cut through the top layer, the mousse and the oreo layer.
• Insert a spatula under the oreo layer to pull it out.