1297. Ferrero Rocher Trifle

The world can't seem to get enough of the hazelnut fix in all its forms. This is a trifle maximizing on all things hazelnut. There is a biscuit-roasted hazelnut crumb, a hazelnut paste mousse, followed by a chocolate hazelnut mousse, all dotted by crumbed ferrero rocher hazelnut chocolates.
The components are layered classic trifle-style, and left overnight in the refrigerator not only to set but to meld and elevate the flavors together.

Ingredients:

For the Hazelnut Crumbs:
1 1/2 cups hazelnuts, toasted and peeled
200g plain biscuits

For the pastry cream:
4 1/2 cups milk, divided
1 cup sugar
1/4 cup cornstarch
6 egg yolks

Other ingredients:
1 cup hazelnut butter
1 1/2 cups Nutella
4 cups heavy cream, cold
3/4 cup powder sugar
20 Ferrero Rocher chocolates, halved
extra Ferrero Rocher, to decorate


Method:

To make the Hazelnut Crumbs: Combine the hazelnuts and tea biscuits in a food processor; pulse until crumbly and resembling dry sand. Reserve.
To make the Pastry Cream: Combine 4 cups milk and the sugar in a large saucepan. Cook, over medium heat, until the sugar has dissolved and the milk begins to steam, about 5 minutes.
While the milk is on the stove, whisk the remaining milk with the cornstarch and the yolks. When the milk is hot, add a ladleful to the yolk mixture, whisking constantly, to temper.
Return the tempered yolks to the saucepan and cook, over medium low heat, stirring constantly, until thickened. Remove from the stove and divide in two bowls. Reserve to cool.
To make the Hazelnut Mousse: Once the pastry cream has cooled, mix the hazelnut butter in one of the pastry cream bowls. Cover with plastic, making sure the plastic touches the cream to prevent it from hardening, and refrigerate overnight (or for at least 4 hours). Before assembling, carefully fold 1/4 of the whipped cream into the hazelnut cream, creating a mousse.
To make the Nutella Mousse: When the pastry cream is cool, mix the Nutella in one of the bowls. Cover with plastic, making sure the plastic touches the cream to prevent it from hardening, and refrigerate overnight (or for at least 4 hours). Before assembling, carefully fold 1/4 of the whipped cream into the Nutella cream, creating a mousse.
Making Whipped Cream: Using a hand mixer, beat the heavy cream and sugar at medium or high speed, until stiff peaks form, about 1 minute. Divide into 4 parts - one for the hazelnut mousse, one for the Nutella mousse and the remaining to top the trifle. Reserve.
Assembling the trifle: Spread half the hazelnut crumbs evenly along the bottom of a large trifle glass dish. Add half the Nutella mousse, being careful not to mix the two layers together. Add some halved Ferrero Rocher chocolates. You can add some cut side against the glass and others upside down on top of the Nutella mousse. Carefully add half the Hazelnut Mousse on top of the halved chocolates. Repeat. Finish with whipped cream and decorate with Ferrero Rocher chocolates.

صحة و عافية