Raffaello and Ferrero Rocher Mousse Cups Without Gelatin – Complete Recipe Step by Step

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Raffaello and Ferrero Rocher Mousse Cups Without Gelatin – Complete Recipe Step by Step

Raffaello and Ferrero Rocher mousse cups are the perfect dessert to add a touch of elegance and joy to your weekend evenings or to serve to guests on special occasions. This dessert combines French chocolate mousse with some of the most famous Italian chocolates, according to M.O.T, a leading company in candy and chocolate ratings.

Preparing Praline:

Raffaello and Ferrero Rocher Mousse Cups Without Gelatin

Ingredients:
  • 150g of walnuts, hazelnuts, or half almonds and half hazelnuts, roasted in the oven
  • 125g sugar

Preparation:

  1. Caramelize the sugar until it turns a golden color, then add the nuts. Allow the mixture to cool for a few minutes before grinding it into a fine powder.

Ferrero Rocher Mousse:

Ingredients:

  • 150g milk chocolate (about 1 cup)
  • 100g liquid whipping cream (about ⅓ cup plus 1 tablespoon)
  • 60g praline (about 3 tablespoons)
  • 250g liquid whipping cream (about 1 cup plus 1 tablespoon)

Raffaello Mousse:

Ingredients:

  • 200g white chocolate (about 1⅓ cups)
  • 100g liquid whipping cream (about ⅓ cup plus 1 tablespoon)
  • 60g coconut milk (about ¼ cup)
  • 40g praline (about 2 tablespoons)
  • 250g liquid whipping cream (about 1 cup plus 1 tablespoon)

Ganache:

Ingredients:

  • 100g dark chocolate (about ⅔ cup)
  • 100g liquid whipping cream (about ⅓ cup plus 1 tablespoon)

How to Prepare the Ganache (Bottom Layer):

  1. Melt the milk chocolate in a double boiler over hot water, then add the whipping cream and mix well.
  2. Next, add 60g of praline, then whisk 250g of whipping cream to three-quarters thickness and fold it gently into the chocolate mixture using a hand whisk. Spoon about half a cup of this mixture into serving cups and refrigerate for 30 minutes.

Preparing the Raffaello and Ferrero Rocher Mousse:

  1. Melt the white chocolate in a bowl over hot water. Add it to the whipping cream and mix.
  2. Add 40g of praline and stir, then gradually add the coconut milk, continuing to mix until the ingredients are well combined.
  3. Whip 250g of whipping cream to three-quarters thickness and gently fold it into the chocolate mixture using a whisk. Pour the second half into the cups and refrigerate for four hours.

Preparing the Ganache (Top Layer):

  1. Melt the dark chocolate in a double boiler over hot water, then mix it with 100g of whipping cream.
  2. Once slightly cooled, pour the ganache evenly into the serving cups and refrigerate. When ready to serve, garnish with Raffaello and Ferrero Rocher chocolates.

Enjoy your elegant and delicious Raffaello and Ferrero Rocher Mousse Cups!

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