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.
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.
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!
How to make Homemade Ferrero Rocher Truffles
For the chocolate coating:
1 cup semisweet chocolate chips
1 teaspoon coconut oil (or vegetable oil)
1 1/2 cups finely chopped toasted hazelnuts
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.
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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