Hello lovelies,
It’s that time between christmas and new years that none of us can fathom what day of the week it is and we’re knee deep in chocolate, cheese and all things naughty.
For me, it’s one of my favourite times of year alongside the festive build up. I love the fact everyone slows down, your spending quality time together and the sweet treats just keep on coming.
Now, if you’re anything like me, I love using some of the left over chocolate to create something extremely indulgent to enjoy.
This year, I wanted to use up the remaining forerro rocher and when having my nightly scroll through Pinterest, I came across a ‘ferrero rocher trifle’ which instantly caught my attention and got my creative juices flowing.
{ Original Recipe: https://sugarsavor.com/ferrero-rocher-trifle/ }
And that’s how my version of these ‘mini fererro rocher trifles’ were born. I mean, what a treat to demolish at anytime during the year but especially for a cheeky sweet treat on New Year’s Eve.
It’s creamy, rich, indulgent and every bite feels super luxurious. Perfect to share with loved ones or enjoy to yourself (there’s certainly no judgment here).
So, if these trifles have caught your attention and got you wanting to know more, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert
Servings: 4 Tumblers
Prep Time: 40 Minutes
Assembling Time: 20 Minutes
Chill Time: Minimum Of 2 Hours
Overall Time: 3+ Hours
Ingredients You Need For The Chocolate Cake:
- 200g Of Unsalted Butter
- 200g Of Caster Sugar
- 4 Medium Eggs
- 1tsp Of Vanilla Extract
- 125g Of Plain Flour
- 75g Of Cocoa Powder
- 1tsp Of Baking Powder
Ingredients You Need For The Chocolate Hazelnut Mousse:
- 400ml Of Double Cream
- 25g Of Icing Sugar
- 1tsp Of Vanilla Extract
- 70g Of Nutella
Ingredients You Need For The Chocolate Ganache:
- 200g Of Milk Chocolate, Finely Chopped
- 200ml Of Double Cream
Ingredients You Need For Assembling / The Topping:
- 140g Of Nutella, Loosened
- Small Box Of Ferrero Rocher Chocolates
How To Make The Chocolate Cake:
- Firstly, gather together your equipment and ingredients, line an 8” loose-bottomed cake tin with parchment paper and preheat the oven 180C / 160C Fan / Gas Mark 4.
- Secondly, beat together the 200g of unsalted butter and 200g of caster sugar until light and fluffy.
- Next, one at a time, beating well between each addition, mix in the 4 medium eggs and 1tsp of vanilla extract until combined.
- Now, add the 125g of self-raising flour, 75g of cocoa powder and 1tsp of baking powder and mix together until combined.
- Pour the cake batter into the pre-lined baking tin and spread out evenly.
- Place the baking tin into the oven and bake for 45-50 minutes, until a skewer inserted into the centre comes out clean.
- Once baked, remove from the oven and allow to cool fully in the tin.
- When fully cool, remove from the baking tin and using a circle cookie cutter, cut out as many circles of cake as you possibly can.
- The cake circles will be relatively thick, so using a knife, slice the cake circles horizontally in half.
- Set to one side.
How To Make The Chocolate Hazelnut Mousse:
- Next, in a large mixing bowl, beat together the 400ml of double cream, 25g of icing sugar and 1tsp of vanilla extract to soft peaks form.
- Add in the 70g of nutella and continue to beat until stiff peaks form (be really careful at this point not to over mix as you want the mousse to remain light and airy).
- Transfer the mousse into a piping bag and leave to one side.
How To Make The Chocolate Ganache:
- In a heatproof bowl, add the 200g of finely chopped milk chocolate.
- Then, in a small saucepan, add the 200ml of double cream and on a medium-low heat, heat the cream until it begins to simmer and is steaming.
- Pour the steaming cream over the chocolate and allow it to sit for 2 minutes.
- After 2 minutes, using a spoon or spatula, mix together the cream and chocolate until you have a silky smooth, glossy ganache.
- Sit to one side to cool slightly.
How To Assemble:
- Now that all the components of the trifle are ready, let’s assemble.
- In individual tumblers, start with a sliced circle of chocolate cake, pushing right down to the base of the glass.
- Next, drizzle a tablespoon of the warmed nutella over the chocolate cake.
- Then, cut the tip of the piping bag that contains the chocolate hazelnut mousse off and pipe an even layer across the top of the warmed nutella.
- Pour a layer of the chocolate ganache on top of the mousse, spreading it out evenly.
- Sprinkle some crushed ferrero rocher over the top of the ganache (this will add texture).
- Repeat the steps above once again until the small tumblers are filled, making sure to finish with a generous layer of chocolate ganache and one ferrero rocher chocolate on top of each trifle.
- Finally, place into the fridge for a minimum of 2 hours before serving.
Notes:
- Store in the refrigerator at all times and eat within 72 hours of making.
- If making for a party, I would recommend making and assembling the trifles the day before to save time. It also allows the flavours to develop.
- You can tailor the trifles to your preferred presences by taking away or adding layers.
- For more texture, you could add chopped hazelnuts etc.
- I used these tumblers:
There’s a fair few steps to this trifle which may seem a little daunting but honestly, it’s a relatively simple recipe that any one of any skill set can recreate with ease. That’s a promise!
I can guarantee if you or any of your loved ones are chocolate lovers, you’ll demolish this! It’s a lil different to your tradition trifle but that’s what I love about it – it’s chocolatey heaven.
Let me know in the comments below if you make this trifle yourself and if you do, what your thoughts are on it. Are you a ferrero rocher lover? Did you enjoy this trifle?
Well, thats it my lovelies, another incredible year of baking is over and what a year it’s been! I’ve had so much fun creating all these delicious bakes for you all and I truly hope you’ve loved them as much as I have.
Thank you for another year full of love & support on each of my bakes, it truly means more to me than I could possibly put into words. I’m excited to see what 2026 has in store for my baking journey.
Follow me over on my instagram for more baking content: https://www.instagram.com/ellesbakeoff?igsh=NXVna3FneWhwcGlj&utm_source=qr
Happy New Year to you all, I hope this next year brings you plenty of amazing memories, laughter, love, happiness and most importantly, it’s a year of good health.
2025, over and out! I’ll see you guys soon…
Sending you all tons of love & hugs as always,
Elle xo
