No bake eggless ferrero rocher mousse cake
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4.83 from 28 votes

No bake eggless ferrero rocher mousse cake

Impress your loved ones with this easy no bake ferrero rocher cake . It's so rich and decadent that you will love it. Eggless and gelatin free.
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: cakes, Dessert
Cuisine: American
Servings: 12 servings
Author: Khushboo


  • For the bottom layer
  • 147 grams standard size Oreos with cream inside – 10 pieces
  • 20 grams hazelnuts* optional
  • 3 tablespoons melted butter
  • For the middle layer
  • 350 ml / 1.5 cups chilled heavy whipping cream
  • 150 grams / ½ cup Nutella
  • 6 oz / 205 grams / 1 cup approx. semi - sweet Baking/cooking chocolate chopped
  • 75 ml / 1/4 cup cream more for melting chocolate
  • 1 teaspoon corn flour / cornstarch
  • For the top layer
  • 4 oz/113 grams / 3/ 4cups approx. semi – sweet cooking/ baking chocolate / chocolate chips
  • 2.5 oz / 75 ml heavy cream
  • For decoration
  • flowers
  • Ferrero Rocher’s


  • Lightly grease a 6” spring form pan with butter/oil and dust it with flour, the way you prepare a pan for baking.
  • For the bottom layer
  • Crush the Oreos and hazelnuts in a food processor / mixer until sand like texture.
  • Take it out in a bowl.
  • Drizzle melted butter over it and coat it until butter is well mixed.
  • Put the mixture in the greased pan pressing it down firmly with a back of a spoon or base of a small bowl to level the mixture evenly .
  • Place the pan in the fridge for 20 minutes to chill and set.
  • For the middle layer
  • Mix the 75 ml cream and the chocolate in a microwave safe bowl and melt it in the microwave on 50 % power until smooth and without lumps. It takes around a minute . Stop and stir every 15 seconds.
  • Alternately you can melt the chocolate with cream by using double boiler method.
  • Once chocolate is melted and shinny keep aside to cool down a bit.
  • Now in another microwave safe bowl melt the Nutella for 30 seconds to soften it up a bit . This will help loosen it and mix well later.
  • Keep it aside to cool a bit.
  • Now in a big bowl whip the 1.5 cups chilled cream until it starts to thicken. Now add in sifted corn flour .
  • Continue whipping until a bit stiffer peaks. Be careful, do not overmix or it will turn into butter and become useless.
  • By this time chocolate should be cool to touch .
  • Now add a big spoonful of stiffened chilled cream to the chocolate bowl and fold in gently with a spoon until mixed well.
  • This is done so that the chocolate doesn’t get a shock when mixed with the rest of the cream.
  • Now add the cream mixed chocolate back to the chilled cream bowl.
  • Give the Nutella bowl a vigorous 10 seconds mix with a spoon to loosen . Now add the Nutella to the chilled stiffened cream too .
  • Gently fold the chocolate and Nutella in by a spoon / spatula using cut and fold method . We want the mousse to be fluffy and airy.
  • Now take out the spring form pan from the fridge and gently spoon the mousse in it.
  • You may lick the leftovers .
  • Gently tap the pan on the kitchen counter to get rid of any air bubbles.
  • Level the mousse with the back of the spoon or an offset spatula.
  • Cover the pan with a cling wrap or a foil on the top .
  • Place it back in the fridge to chill for atleast 6 hours or overninght .
  • For top layer.
  • For chocolate ganache, place the chocolate in a bowl.
  • In another microwave safe bowl heat the cream until a simmer , not boiling . You may heat up the cream in a saucepan on stovetop too .
  • Now pour the hot cream over the chocolate.
  • Let it sit undisturbed for 10 seconds.
  • Now slowly start stirring it until chocolate is melted and shinny.
  • If chocolate is not completely melted you may re warm the mixture for few seconds.
  • Let it be cool to touch.
  • Now pour it over the set mousse and spread evenly.
  • Place it back in the fridge for 30 minutes to an hour and your ganache will be set.
  • Now remove the pan from the fridge .
  • With a sharp knife just loosen the edges of the pan in a circular motion, remember not to cut through the cake.
  • Gently open up the springform pan by pulling the tab and unlocking it.
  • Give the ring a wiggle and try to pull it up gently.
  • You may garnish and serve right away or refrigerate covered for upto 5 days.
  • For clean cake slices use a sharp knife to cut through the top layer, the mousse and the oreo layer.
  • Insert a spatula under the oreo layer to pull it out.


If hazelnut is unavailable use 2 more oreos , in total -12 pieces 176 grams .
The method might look elaborate but it is really very simplified .
Use non dairy cream like troplite or riche if you reside in India
Compound chocolate works well
Any chocolate with 56% or more cocoa will give rich results.
This recipe can be doubled or halved depending on your pan size .
Make sure your spring form pan is locked before you start the process.
You may use a cake board before placing the oreo layer to start with if you are carrying this cake out of the house.
If you do not have a mixer , you may crush the oreos putting it into a ziplock bag and with a rolling pin.
You may use a non electrical hand held balloon whisk to thicken the cream.
If I have missed anything, please drop me a query down in the comments if any.