Giant Chocolate Candy Filled With Hazelnut Mousse And A Nutella Core
Chocolates make a great sweet treat any time of year. Popping a little ball of rich chocolate in your mouth and tasting the surprise filling inside is one of the simplest, yet greatest pleasures in the world. The only real problem we can see with chocolates is that they're so small that they're gone almost as soon as you bite into them. But all of that is about to change with this giant chocolate candy stuffed with a rich homemade hazelnut mousse and creamy Nutella core. Not only does this giant chocolate tick all of the right boxes for the chocolate lovers out there, it's designed to look like a giant piece of chocolate, wrapped up to perfection. From its taste down to its artistic presentation, this giant chocolate is the perfect dessert for all of those chocaholics in your life!
Prep Time: 150 minutes
Cooking Time: 5 minutes
Inactive Time: 17 hours
Difficulty Level: Advanced
For the chocolate exterior:
- 11 oz dark chocolate, tempered
For the white chocolate ganache & hazelnut mousse:
- 7 oz white chocolate, chopped
- 1⅔ cup milk
- 2 tbsp hazelnuts, roasted & chopped
- ¾ cup heavy cream, whipped
For the red chocolate wrapper:
- 5 oz white chocolate, tempered
- red food coloring
For the filling:
- 2 small spoons
- 2 bowls (2–3 inches in diameter)
- long spatula
- wide spatula
- granite cutting board (optional)
1. For the chocolate exterior, fill the 2 bowls with water, then place 1 small spoon in each bowl. Transfer the bowls to the freezer and freeze them for 12 hours.
2. Once the water has frozen, remove the bowls from the freezer and dip them in lukewarm water in order to remove the ice from the bowl. Temper the dark chocolate, then dip the ice in the tempered chocolate. Let the chocolate set, then carefully peel it away from the ice. Transfer the chocolate bowls to the refrigerator and chill for 20 minutes.
3. For the white chocolate ganache and hazelnut mousse, boil the milk in a saucepan, then add in the chopped white chocolate. Stir everything together well, then let the mixture cool down to room temperature. Divide the white chocolate mixture into 2 equal portions. For the white chocolate ganache, transfer ½ of the white chocolate mixture to the refrigerator and let it chill for at least 4 hours. For the hazelnut mousse, whip the heavy cream and combine the other ½ of the white chocolate mixture with the whipped cream and chopped hazelnuts, transfer it to the refrigerator, and chill for 30 minutes.
4. For the red chocolate wrapper, temper the white chocolate and stir in some red food coloring. Use a long spatula to spread a thin coat of the tempered red chocolate over the surface of a granite cutting board or a similar surface. Let the red chocolate set a bit, then use the wide spatula to push the chocolate up, creating natural folds and making the red chocolate resemble a wrapper. Repeat this process a second time, then transfer the red chocolate wrapper to the refrigerator and chill for 20 minutes. Set the leftover red chocolate aside for later.
5. Fill the first chocolate bowl with the hazelnut mousse and spoon a large dollop of Nutella into the center. Use a lighter to heat the bottom of plate and place the second chocolate bowl on top of it so that the edges melt slightly. Place the second bowl on top of the one filled with hazelnut mousse in order to make a ball out of the chocolate bowls.
6. Heat the remaining red chocolate, then dip the tips of the red chocolate wrappers into it. Secure 1 wrapper onto each side of the chocolate ball. Heat up the white chocolate ganache and pour it over the top of the stuffed chocolate candy.
If this giant chocolate candy doesn't impress all of the chocolate lovers out there, we don't know what will. From the delicious dark chocolate interior, all the way into the white chocolate, hazelnut, and Nutella core, this sweet treat is a showstopper of a dessert!
Get the recipe for the Creamy Ferrero Rocher Cheesecake featured in the bonus video.