★★★★★ | Ferrero Rocher Love Cake - #Recipes of Lisa

★★★★★ | Ferrero Rocher Love Cake

★★★★★ | Ferrero Rocher Love Cake
★★★★★ | Ferrero Rocher Love Cake

★★★★★ | Ferrero Rocher Love Cake
By Let's Cooking
^^ CLICK TO SEE FULL RECIPES ^^ Suprise your sweety with raspberry mousse and Ferrero Rocher-filled chocolate hearts. | #let'scooking

SERVINGS: serving time8 little heart-molded cakes


  • For the chocolate reflect coat: 
  • 3/4 cup water, isolated 
  • 1 tablespoon in addition to 2 teaspoons gelatin powder 
  • 1 cup corn syrup 
  • 3/4 cup sugar 
  • 1/2 cup dense milk 
  • 1 cup dim chocolate chips 
  • Dark nourishment shading, discretionary 
  • For the raspberry mousse: 
  • 3 tablespoons squeezed orange 
  • 2 1/4 teaspoons powdered gelatin 
  • 5 cups crisp raspberries (to make 1 cup puree) 
  • 2/3 cup sugar, isolated 
  • 2 cups substantial whipping cream, cold 
  • To gather: 
  • 8 Ferrero Rocher chocolates 
  • Eatable gold or pink residue 


  1. To make the dull chocolate reflect coat: In a little bowl, mix 1/2 cup of water into the gelatin; let it sit for 5 minutes to sprout. 
  2. In a little pot, warm the corn syrup, sugar and remaining water until simply broke up. Mix in the dense milk and sprouted gelatin. Ensure the gelatin is totally softened, at that point pour over the chocolate chips, blending delicately until blend arrives at a plush consistency. Include a couple of drops of dark nourishment shading for progressively exceptional shading whenever wanted. 
  3. To make the mousse: In a little bowl, mix in the gelatin with squeezed orange; let it blossom for 5 minutes. 
  4. Puree the raspberries, at that point push them through a fine strainer until you get a sum of 1 cup. Dispose of any solids. 
  5. In a little pan, cook the raspberry puree with half of the sugar until stewing. Mix in the blossomed gelatin, ensuring it is totally broken up. Spot in the ice chest to cool. 
  6. In enormous bowl, whisk together the overwhelming cream and the other portion of the sugar until blend frames firm pinnacles. Crease in the chilled raspberry blend. 
  7. Fill the affection form 3/4 of the route with raspberry mousse. Push a Ferrero Rocher sweet into each middle, at that point add more mousse to cover the top. Smooth the surface with a balance spatula. Freeze for 4 hours or medium-term. 
  8. Pour reflect glaze* over the top, and trimming with eatable gold or pink residue. 
  9. *Note: The best temperature for the coating to pour over the cake is somewhere in the range of 93 and 99 degrees F. While heating up or chilling off the coating, make certain to mix continually to forestall any skin shaping.


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