Mousse Dessert Ferrero Rocher Cups

Ferrero Rocher Mousse Dessert Cups Cupcake Savvy

Ferrero Rocher Mousse Dessert Cups! Dive into the ultimate indulgence. Made with a crunchy chocolate cookie base, a velvety smooth Ferrero mousse, and crowned with a swirl of rich chocolate whipped cream. Every spoonful is a delicious blend of textures and flavors.

Prep Time 35

Cook Time 2

Total Time 2 35

Servings Mini Cups

Calories 477kcal

Author Fay Khoury

INGREDIENTS

Crumb Base

135 g (4 ¾ oz) chocolate cookie crumbs
50 g (3 4/7 tablespoon) butter unsalted, melted

Ferrero Rocher Cheesecake Filling

6 (6) Ferrero Rocher chocolates
¼ cup (¼ cup) milk warm
250 g (1 cups) cream cheese
¾ cup (¾ cup) superfine sugar or powdered sugar
2 teaspoon (2 teaspoon) vanilla extract
400 ml (1 ⅔ cups) heavy cream

Chocolate Whipped Cream

1 cup (1 cup) heavy cream
1 tablespoon (1 tablespoon) powdered sugar
1 teaspoon (1 teaspoon) vanilla extract
1 tablespoon (1 tablespoon) chocolate sauce
6 (6) Ferrero Rocher chocolates

INSTRUCTIONS

Crumb Base

In a bowl, mix the chocolate cookie crumbs with melted butter until well combined.
Evenly divide the mixture among mini dessert cups. Gently tap, not too firmly, to ensure they are not packed too tight, allowing for easy consumption.

Ferrero Rocher Cheesecake Filling

Blend the Ferrero Rocher Chocolates with warm milk using a stick blender or a standard blender until smooth. The warm milk helps in releasing the flavors of the chocolates.
In a separate bowl, mix cream cheese, superfine sugar, and vanilla extract with a hand mixer until the texture is smooth and free of lumps.
Add the heavy cream and the blended Rocher milk mixture to the cream cheese mixture. Mix again until well blended and the mixture has thickened.
Fill an 18” piping bag with the mousse and pipe the filling onto the base in the dessert cups.
Refrigerate while you prepare the whipped cream topping.

Chocolate Whipped Cream

In a tall jug, combine heavy cream, powdered sugar, vanilla extract, and chocolate sauce. Whip the mixture with a stick blender (whisk attachment) or a hand mixer until it's well blended and forms soft peaks.
Fill an 18” piping bag fitted with a 2D piping tip with the chocolate whipped cream. Pipe a swirl on top of the mousse in each dessert cup. Note: You may need to prepare another batch of whipped chocolate cream if you are opting for tall swirls.
Garnish with a Ferrero Rocher chocolate on top of the whipped cream for an elegant finish and a hint of what’s inside.
Refrigerate the dessert cups for at least two hours before serving to ensure they are well chilled.

NOTES

Mousse Texture: For a lighter mousse, make sure the heavy cream is very cold before whipping it into the mixture. This helps in creating a fluffier texture.

Serving Temperature: Serve the dessert cups chilled. Taking them out of the refrigerator just before serving ensures the mousse and whipped cream hold their shape better.

NUTRITION