The Ferrero Rocher was a symbol of decadence during our childhood.
Visitors coming round would always (joyfully) prompt the mother to produce the Ferrero Rocher. There was however a bit of an unspoken understanding that family members were only permitted one – ONE goddammit. Even if no one else was taking them and the beautiful golden spheres were just languishing there on the coffee table uneaten. With these Ferrero Rocher she was most definitely NOT spoiling us.
Now, at last, all these years later we can satisfy our greed.
Giant Ferrero Rochers
Makes 5 four inch Ferrero Rochers
Ingredients:
For the Chocolate Spheres
900g chocolate
4oz hazelnuts, toasted and chopped
Small balloons (or 4 inch spherical moulds)
For the filling
250g chocolate (a mixture of dark and milk work well)
3/4 cup cream
1 cup Nutella
Pinch salt
1 packet (2½ tsp) unflavoured powdered gelatin
3 tbsp water
1 1/4 cup cream
1/2 cup hazelnuts, toasted and chopped
2 pre-made sponges
Directions:
1. Melt chocolate in a heatproof bowl over simmering water or in the microwave.
2. Wash and pat dry the balloons and inflate to approximately four inches.
3. Make 10 chocolate half spheres by dipping the balloons into the chocolate. Do two layers of chocolate per mould (allowing the first layer to set before dipping a second time) to create a slightly thicker, sturdier mould. When the second layer is tacky but not quite set, dip into the chopped hazelnuts and place in the fridge to allow to set fully.
4. To make the filling, place the chocolate, 3/4 cup of cream and Nutella in a pot and heat gently over a medium heat to melt the chocolate and combine fully. Pour into a separate bowl and allow to cool to room temperature.
5. Whisk together the gelatine and the cold water in a small bowl, and set it aside to let the gelatine absorb the water.
6. Gently remove the balloons from the chocolate spherical moulds, by popping the balloons. Balance the spheres on a muffin tray or glasses to keep them steady for filling.
7. When the chocolate is at room temperature, microwave the bowl of gelatine for 15 seconds, until it is melted. Whisk the melted gelatine and chocolate together.
8. Whip the remaining 1¼ cups of cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Add the hazelnuts and fold them in last. Use immediately as the gelatine will set.
9. Cut a circle of sponge that will fit in the bottom of one of the chocolate half-spheres. Gently press it into the sphere, then top it with a layer of hazelnut mousse and smooth out the top of the mousse. Cut another circle of cake that will fit on top of the mousse – this one will be a larger size. Press the circle of cake on top of the mousse, and if necessary, trim the top so that it’s level with the top of the shell.
10. In a second chocolate shell, reverse the order: spoon some mousse into the bottom of the shell, and top it with a cake round. Place more mousse on top of that round, and smooth it so that it’s flush with the top of this chocolate shell. Now, when the shells are fitted together, they will have three layers of mousse and three layers of cake in alternating order. Use the remaining chocolate from making the spheres (re-melt if necessary) to join the half spheres together by brushing a thin layer around the edges of the spheres to seal them together.
To serve, wrap each cake individually in gold foil, and set in a paper baking cup. These keep very well, because the chocolate coating prevents the cake from getting stale, and the mousse keeps things moist. Well-wrapped, they will keep for up to a week in the refrigerator.
Adapted from Sugar Hero
