If you love Ferrero Rocher desserts, chocolate mousse and classic tiramisu, this no-bake dessert is about to become your new obsession. Layers of coffee-soaked ladyfingers are topped with a rich, airy chocolate mousse before being finished with a silky hazelnut chocolate ganache. It has all the indulgence of a restaurant-quality dessert but is surprisingly simple to make at home. Whether you’re making it for a dinner party, special occasion or simply because you’re craving chocolate, this Ferrero Rocher Tiramisu Chocolate Mousse is guaranteed to impress.
Ingredients
Base
- 11 ladyfingers (savoiardi)
- 200ml strong coffee or espresso, cooled
Chocolate Mousse
- 80g whole milk
- 60g double cream
- 300g 60%-70% dark chocolate, finely chopped
- 38g egg yolks (approximately 3 large yolks)
- 265g egg whites (approximately 8 large egg whites)
- 100g caster sugar
Nutty Chocolate Ganache
- 170g double cream
- 135g 70% dark chocolate, finely chopped
- 4 tbsp golden syrup or honey
- 100g nuts- hazelnuts or peanuts
- Pinch salt
Instructions
Step 1: Prepare the tin
Line the base of an 8" x 3" cake tin with baking paper.
Step 2: Make the base
Dip each ladyfinger briefly into the cooled coffee, ensuring they are soaked but not soggy. Arrange them in a single layer over the base of the tin.
Step 3: Make the chocolate mousse
Heat the milk and cream together until just below boiling.
Pour over the chopped dark chocolate and leave for 1 minute before stirring until smooth.
Whisk in the egg yolks until fully combined.
Using a clean bowl, whisk the egg whites while gradually adding the caster sugar until they form a stable, fluffy meringue with medium-firm peaks.
Fold one-third of the meringue into the chocolate mixture to loosen it, then gently fold in the remaining egg whites until no white streaks remain.
Immediately pour the mousse over the soaked ladyfingers and smooth the surface.
Refrigerate for 4 hours.
Step 4: Make the ganache
Heat the cream until steaming.
Pour over the dark chocolate, golden syrup or honey.
Leave for 1 minute before stirring until smooth and glossy.
Add the chopped nuts.
Allow the ganache to cool until just warm before pouring over the chilled mousse.
Spread into an even layer and refrigerate overnight.
Step 5: Serve
Serve chilled with chopped Ferrero Rocher chocolates.
Why You'll Love This Recipe
- Rich, airy chocolate mousse with an indulgent texture.
- A delicious twist on classic tiramisu.
- No baking required.
- Perfect for dinner parties and celebrations.
- Made with simple ingredients but looks incredibly impressive.
Recipe Tips
- Only dip the ladyfingers into the coffee for 1–2 seconds to prevent them becoming soggy.
- Allow the ganache to cool slightly before pouring over the mousse so it doesn't melt the top.
- Chill overnight for the cleanest layers and best flavour.
- Use good-quality 70% dark chocolate for the richest chocolate flavour.
