Hershey's and Ferrero Rocher Chocolate Mousse

Name: Hershey's and Ferrero Rocher Chocolate Mousse
Prep time: 2400 min
Yield: 10
Cuisine: Internacional
Ingredients: 3 egg yolks; 2 eggs, whole; 500 milliliters whipping cream; 120 grams sugar; 1 1/2 teaspoons unflavored gelatin powder; chocolates, Ferrero Rocher, as needed; 250 grams semisweet chocolate, Hershey's; liquid chocolate, Hershey's; ready to use crust pie, chocolate flavor (optional)

Lau Del Valle Cobo

This delicious mousse recipe includes pieces of that delicious and irresistible chocolate with hazelnut cream.

Reviewed by Editorial Team of Kiwilimón

Published: 15-04-2013

Preparation

40h

Medium

In a pan, heat the sugar moistened with water (not too much, just enough for all the sugar to be damp). While the sugar comes to a boil, whisk the egg yolks along with the whole eggs in the mixer until they double in size and add the boiling sugar in a thin stream, whisking until well incorporated and fluffy. Break the Ferrero chocolates into small pieces and set aside. In another bowl, combine half of the cream (not too cold) and add the melted chocolate, whisking quickly until fully incorporated (it's important to whisk well and fast so the chocolate doesn't harden). Add the mixture made with the sugar and eggs and fold gently so it doesn't deflate. Add the other half of the cream and the gelatin (previously soaked and heated) in a thin stream. Continue folding until completely incorporated. Pour into molds, like cups, which can be decorated before adding the mousse with the liquid chocolate. It can also be layered on a chocolate cookie base. Once we pour the mousse into the molds or cups, add the pieces of Ferrero chocolate in the center and you can stir a little with a spoon or a stick. Refrigerate preferably covered with plastic wrap so they do not absorb the flavor of other foods in the refrigerator.