If you think trifles are supposed to be quick, last-minute desserts with pre-made ingredients, think again. This Ferrero Rocher Trifle is anything but simple—but trust me, it’s worth every minute of effort.
You’ll use multiple bowls, spatulas, and a stovetop. You’ll need premium ingredients (yes, those iconic Ferrero Rocher chocolates). And yes, you might curse me a little along the way.
But when you serve this layered masterpiece—Nutella mousse, hazelnut cream, golden crumbs, and Ferrero Rocher—you’ll see why this trifle earns the title EPIC. Your guests won’t stop asking for seconds.
Ingredients
Hazelnut Crumbs
- 1 ½ cups toasted and peeled hazelnuts
- 15 Maria cookies (or substitute your favorite crisp cookie)
Pastry Cream
- 4 ½ cups milk, divided
- 1 cup sugar
- ¼ cup cornstarch
- 6 egg yolks
Hazelnut Mousse
- 1 ½ cups toasted and peeled hazelnuts
- ¼ of the whipped cream
Nutella Mousse
- 1 ½ cups Nutella
- ¼ of the whipped cream
Whipped Cream
- 1 quart (4 cups) cold heavy cream
- ¾ cup confectioner’s sugar
Assembly
- 20 Ferrero Rocher chocolates, halved
- 5–10 Ferrero Rocher chocolates, for decorating
How to Toast and Peel Hazelnuts
- Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a baking sheet.
- Roast for 10–15 minutes until fragrant and skins begin to crack.
- Wrap hot hazelnuts in a kitchen towel for 1 minute, then rub to remove skins. Some skins may remain—no worries.
- Cool completely. Store in an airtight container for 2–3 days, or freeze for longer storage.
Hazelnut Crumbs
Combine 1 ½ cups of toasted hazelnuts and Maria cookies in a food processor. Pulse until crumbly. Set aside.
Tip: Maria cookies are thin, slightly sweet, and perfect for layered desserts. If unavailable, use your favorite crisp cookie.
Hazelnut Butter
Place the toasted, peeled hazelnuts in a food processor and pulse until smooth and creamy. This will be the base of your hazelnut mousse.
Pastry Cream
- Heat 4 cups milk with sugar in a saucepan over medium heat until steaming.
- Whisk the remaining ½ cup milk with cornstarch and egg yolks. Temper the yolks by adding a ladle of hot milk, whisking constantly.
- Return the yolk mixture to the saucepan and cook over medium-low heat until thickened.
- Divide into two bowls and let cool.
Hazelnut Mousse
- Mix the hazelnut butter into one bowl of cooled pastry cream.
- Cover with plastic wrap, ensuring it touches the cream, and refrigerate for at least 4 hours or overnight.
- Before assembling, fold ¼ of the whipped cream into the hazelnut cream.
Nutella Mousse
- Mix Nutella into the second bowl of cooled pastry cream.
- Cover and refrigerate for at least 4 hours or overnight.
- Fold in ¼ of the whipped cream before layering.
Whipped Cream
- Beat cold heavy cream and sugar with a hand mixer until stiff peaks form.
- Reserve ¼ for the hazelnut mousse, ¼ for the Nutella mousse, and the rest for topping the trifle.
Assembling the Trifle
- Spread hazelnut crumbs evenly at the bottom of a large glass trifle dish.
- Layer Nutella mousse on top, carefully smoothing without mixing layers.
- Add halved Ferrero Rocher chocolates—some cut sides facing the glass for visual appeal.
- Carefully add hazelnut mousse over the chocolates.
- Top with whipped cream and decorate with whole Ferrero Rocher chocolates and any leftover crumbles for extra crunch.
Tips for Success
- Use high-quality hazelnuts—they are the star flavor.
- Prepare hazelnuts and pastry cream a day in advance to save time.
- Individual servings in glasses work beautifully for parties.
Yield: 10–12 servings
Prep Time: 15 min
Cook Time: 10 min
Chill Time: 4 hrs
Total Time: 4 hrs 25 min
This Ferrero Rocher Trifle is decadent, beautiful, and perfect for impressing guests. Each bite is a heavenly mix of Nutella, hazelnuts, cream, and chocolate—truly EPIC!