Homemade Ferrero Rocher Truffles

Homemade Ferrero Rocher are just like your favorite chocolate hazelnut balls but homemade! Only a handful of ingredients and you can make your own candy.
Homemade Fererro Rocher Chocolates

I remember once my dad bought my mom (or maybe it was my mom who bought my dad) some Ferrero Rocher chocolates for a birthday or some other occasion when I was a kid. For some crazy reason, whoever received the chocolates thought they were too sweet and didn’t eat them. I, on the other hand, thought they were one of the best things I had ever tasted. The texture alone was heavenly. Now as an adult I can see why someone might think them too sweet, but I still love them. I especially love this recipe for a homemade version because you can control the sweetness (especially if you use homemade Nutella). Plus making homemade versions of candy will always be an impressive gift.

Recipe Rundown
Taste: The flavor combination of chocolate and hazelnuts is pure magic.
Texture: Crispy and crunchy and luscious.
Ease: There’s no baking involved but rolling the balls and dipping them into chocolate is a bit tedious and time-consuming.
Appearance: I think these truffles look pretty bite-able.
Pros: Fun way to make the homemade version of a favorite chocolate candy.
Cons: A little messy but making these might be a fun activity to do with kids.
Would I make this again? Yes, these would make great gifts.

Thanks to Oh! Nuts for supplying the hazelnuts used in this recipe!

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Homemade Ferrero Rocher Truffles

Yield: About 100 truffles (can be easily halved)

Prep Time: 30 minutes

Total Time: 1 hour

Ingredients:

For the filling:
3 cups crushed hazelnut wafer cookies (I used Pepperidge Farm’s Pirouettes)
3 cups finely chopped toasted hazelnuts
1 1/4 cups (10 ounces) Nutella

For the chocolate coating:
1 cup semisweet chocolate chips
1 teaspoon coconut oil (or vegetable oil)
1 1/2 cups finely chopped toasted hazelnuts

Directions:

For the filling:

Line a baking sheet with a nonstick baking mat or parchment paper. In a large bowl combine the crushed hazelnut wafer cookies, hazelnuts, and Nutella until well combined. Mixture will be sticky. Chill the mixture in the refrigerator until firm enough to shape, about 30 minutes. Shape into 1/2-ounce balls about the size of a teaspoon. Place balls on prepared baking sheet then chill in the freezer until they are hardened, about 15 minutes.

For the chocolate coating:

Meanwhile, combine the chocolate and oil in a medium microwave-safe bowl and microwave in 30 second bursts, stirring between each burst, until the mixture is melted and smooth. Stir in the chopped hazelnuts. Let the mixture cool slightly.

To assemble:

Using a toothpick, dip each chilled truffle into chocolate, coat completely, then place back on the baking sheet. Once all the truffles are dipped, place the baking sheet in the refrigerator until the chocolate coating has hardened, about 15 minutes. Place truffles in mini cupcake liners or wrap in foil to serve. Truffles can be stored in the refrigerator in an airtight container for up to 3 days.

Adapted from The Red Spoon Blog

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14 Responses to “Homemade Ferrero Rocher Truffles”

  1. #
    1
    Tracey — October 19, 2012 at 7:21 am

    I’ve never had a Ferrero Rocher truffle, but man oh man do these look good! They would make such a fun holiday gift!

  2. #
    2
    Mimi — October 19, 2012 at 11:36 am

    I would love to make these!

  3. #
    3
    dena @ohyoucook — October 19, 2012 at 11:48 am

    I love Ferrero Rocher Truffles! Never realized it was so easy to duplicate the taste. I’m soooo glad you shared your recipe … even if my hips don’t LOL!

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    4
    cathy @ Noble Pig — October 20, 2012 at 6:35 am

    How awesome are these! I used to have a prof in college who went around during all our exams handing us these trufles. It was hilarious but it’s a great memory. Love these truffles!

  5. #
    5
    Lynna — October 21, 2012 at 12:11 am

    I loved ferrero rocher so much as a kid! I guess now that i`m older (only 21, but still older), they do taste kind of too sweet for me. But, these look super cool to make!

  6. #
    6
    Buck Rovack — April 26, 2013 at 2:11 pm

    Hazelnuts are produced in commercial quantities in Turkey, Italy, Greece, Georgia, in south of the Spanish region of Catalonia, in the UK county of Kent and in the American states of Oregon and Washington. Turkey is the largest producer of hazelnuts in the world with approximately 75% of worldwide production.,

    Most recent short article on our personal web site
    <http://www.caramoantourpackage.com/

  7. #
    7
    KayleneP @ The Links Site — September 17, 2013 at 8:16 pm

    I have been wondering how to make my own Ferrero Rocher truffles and you have just answered my question! Until now I have just resorted to dipping into the Nutella jar with my spoon :)

  8. #
    8
    Sue — September 22, 2013 at 2:33 pm

    i had a very difficult time with the coating step. It turned out extremely viscous, making it impossible to achieve a uniform coating. Not sure what I did wrong? I’m sure they will taste great nonetheless! Thanks so much for sharing!!!

  9. #
    9
    wackooooo — December 16, 2013 at 9:42 pm

    i love pineapples so much i want to marry them!

  10. #
    10
    Alps! — February 11, 2014 at 10:19 pm

    I’m in the middle of making these as I am writing this! Very excited. Went to the store about half an hour ago and had no idea of the quantity of each ingredient that was needed. So I bought two of everything (except nutella and oil of corse) and then when I got home and pulled up the website I realised it said that this recipe could make 100 rochers. So I’ve halved it, and of corse bought far to much ingredients.

    Anywho, i’ll be back on later to let you know how they turned out :)!

    • Tessa replied: — February 12th, 2014 @ 8:45 am

      I do that all the time, I’m sure you’ll find another use for all those extra ingredients! Hope you enjoy the truffles :)

  11. #
    11
    Bai — May 12, 2014 at 4:38 am

    I am so glad I found this recipe. Sounds interesting. Will try for sure

  12. #
    12
    Adrienne — August 29, 2014 at 1:36 pm

    Oh my gosh! Those look so good! Thanks for cracking that code.

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    13
    Mary — December 7, 2014 at 9:23 am

    How many cans of wafers would you need for 3 cups?

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