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This Ferrero Rocher Trifle is meant for true chocolate lovers and always steals the spotlight at birthdays and holidays. Each spoonful hits that perfect balance of creamy and crunchy with a blend of hazelnuts, Nutella, and showstopper chocolates layered beautifully for maximum drama.
I first made this trifle for my niece’s birthday and she asked for it again at Christmas. It looks like you put in way more work than you actually do thanks to all those layers.
Ingredients
- Hazelnuts: toasted and peeled for deep nutty flavor, fresh nuts have the best results
- Maria cookies: mild crisp cookies hold up to layering, choose the freshest possible
- Milk: for silky pastry cream, whole milk makes the custard extra rich
- Sugar: sweetens and stabilizes both pastry cream and whipped cream, opt for white granulated
- Cornstarch: ensures pastry cream thickens smoothly, check that there are no lumps
- Egg yolks: give the custard creamy body and color, fresh eggs are best
- Nutella: chocolate hazelnut spread for a decadent mousse flavor, use the brand for consistency
- Heavy cream: cold to whip up light and fluffy cream, freshness really matters
- Confectioners sugar: sweetens the whipped cream, sift for smoothness
- Ferrero Rocher chocolates: the ultimate chocolate hazelnut treat for layers and topping, choose unopened for crunch
Instructions
- Make Hazelnut Crumbs:
- Add hazelnuts and Maria cookies into your food processor. Pulse until everything looks sandy and crumbly with no big chunks left. Set aside to cool if the processor warmed it up.
- Make Pastry Cream:
- Pour four cups of milk and the sugar into a large saucepan. Set over medium heat until the sugar dissolves and the milk just begins to steam which should take about five minutes. Meanwhile whisk your remaining half cup of milk with the cornstarch and egg yolks in a bowl. When the milk on the stove is hot carefully scoop a ladleful into the yolk mixture whisking constantly so you do not end up with scrambled eggs. Once tempered pour the yolk mix back into the steaming saucepan. Keep stirring over medium low heat as it thickens to a pudding consistency about three to five minutes. Remove from the stove and divide into two bowls. Let both cool completely.
- Make Hazelnut Mousse:
- Add toasted hazelnuts to the food processor and pulse stopping regularly to scrape down the sides. You want it smooth with a consistency like spreadable nut butter. Once the pastry cream bowl is fully cool blend your hazelnut butter into it. Cover with plastic touching the top of the cream to keep it from forming skin. Chill at least four hours or overnight for flavor. Before assembling gently fold in a quarter of the whipped cream into your hazelnut cream for a fluffy mousse texture.
- Make Nutella Mousse:
- Mix Nutella into your second pastry cream bowl when cool. Cover so plastic wrap touches the mixture and refrigerate at least four hours or overnight. Once ready fold in a quarter of the whipped cream gently until evenly combined.
- Make Whipped Cream:
- Beat heavy cream with confectioners sugar using a hand mixer at medium or high speed. Stop when stiff peaks stand up straight about one minute. Divide into four roughly equal parts so you can blend it into the two mousses and save the rest for the trifle topping.
- Assemble the Trifle:
- Start with hazelnut crumbs spread evenly at the bottom of your glass dish. Dollop the Nutella mousse on top careful not to mix with crumbs. Arrange halved Ferrero Rocher chocolates against the glass for looks and across the Nutella mousse for crunch. Layer hazelnut mousse on top using a spatula to smooth and keep it even. Finish with the remainder of the whipped cream covering every edge. Garnish with whole Ferrero Rocher chocolates to make it look truly special.
I always look forward to adding the halved Ferrero Rocher layer because the shiny chocolate against the glass makes every guest stop and stare. My brother once said it was the prettiest dessert he ever saw on our table.
Storage Tips
Keep your trifle covered in the refrigerator and enjoy it within three days for the best texture. The cookies soften over time but the flavors meld together beautifully. If you want the crumb layer extra crisp reserve some and sprinkle before serving.
Ingredient Substitutions
Swap Maria cookies for graham crackers or digestive biscuits if needed. Whipping cream substitutions are not recommended as full fat cream is crucial for the mousses to hold their shape. If Nutella is unavailable any chocolate hazelnut spread will work.
Serving Suggestions
This is a true statement dessert so serve straight from the fridge with a big serving spoon. For extra elegance top with a sprinkle of chopped toasted hazelnuts or a drizzle of extra Nutella. A trifle is perfect to finish a celebratory meal or as a birthday cake alternative.
Cultural Historical Context
Trifle traces back to British tradition but in Brazil the influence of European chocolate paired with Italian hazelnuts shaped this decadent version. Ferrero Rocher chocolates are a favorite holiday gift so it only makes sense to showcase them in a celebratory dessert.
Seasonal Adaptations
Toasted nuts always taste best in cold weather but you can swap hazelnuts for roasted almonds for a lighter spring flavor. Berry compote makes a fresh layer in summer when strawberries or raspberries are perfect. Add a touch of cinnamon or nutmeg to the hazelnut crumbs for a cozy autumn twist.
This is a dessert that truly wows at gatherings and is even more delicious than it looks. Your only challenge will be finding enough spoons for all the fans wanting a second helping.
Common Recipe Questions
- → What creates the crunchy layer in this trifle?
Toasted hazelnuts and Maria cookies are blended together for a nutty, crumbly crunch at the base.
- → How is the hazelnut mousse prepared?
Hazelnut butter is made from toasted hazelnuts, combined with pastry cream, and lightened with whipped cream.
- → Can the dessert be made ahead?
Yes, most steps can be prepped a day in advance, and chilling the layers enhances both flavor and structure.
- → What is the role of Ferrero Rocher chocolates?
The chocolates provide bursts of hazelnut-cocoa flavor and add visual appeal when layered and used as decoration.
- → How do you achieve smooth whipped cream?
Whip cold heavy cream with confectioner's sugar until stiff peaks form, being careful not to overbeat.
- → What dish is best for serving?
A clear trifle glass dish works well, showcasing the beautiful layers for dramatic presentation.