Original Ferrero Rocher consists a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut cream and covered in milk chocolate and chopped hazelnuts and walnuts.
I first time saw the recipe on Ellie’s blog. Thanks, Ellie! It was around October. Although I don’t celebrate Christmas, chocolate always reminds me of holiday season here. I was thinking to make these for my dear friend who celebrates Christmas. So the ones that you’ve seen on this post are the trial process.
To follow Ellie’s recipe is easy as I do have a metric brain, still :). I made a bit change from her recipe by using El Rey Gran Saman Dark 70% which was given by Mindoel and adding more wafer cookies/biscuits. There is also another brand of hazelnut spread beside nutella
When I served them to some friends who came over to my house, one of them said, “this is like a ferrero rocher”.
For Australian readers and don’t want to be more practice, I recommend heading over to Ferrero Rocher Boutique, who offer nicely packaged chocolate gift boxes.
Homemade Ferraro Rocher
(Chocolate Hazelnut Truffles)
110 g (3.9 oz) hazelnut wafer cookies (I used Loacker Quadratini), crushed
150 g (5.3 oz) hazelnuts
200 g (7 oz) chocolate hazelnut spread (I used the generic brand, not Nutella)
250 g (8.8 oz) 70% dark chocolate
1. Preheat the oven to 350F (or 180C). Spread out the hazelnuts on a rimmed baking sheet and roast them in the oven for 10 minutes, until they are warmed through and aromatic. Remove from the oven and let cool and rub their skins off with a tea towel. Finely chop the hazelnuts.
2. Combine the wafer biscuits, chopped hazelnuts. Add chocolate hazelnut spread and mix them with hands.
3. Roll approximately 1 heap teaspoon of the mixture into ball. Repeat and you should get around 40 balls depending on the size. (If the mixture is not firm enough to roll, put it in the refrigerate for 15-30 minutes until it’s firm enough to roll into balls. To get faster process, you can put it in the freezer).
4. Put the balls in the refrigerator for 45 minutes to firm up.
5. Melt the dark chocolate and let it cool.
6. Remove the balls from the refrigerator and dip them into the melted chocolate until well coated.
7. Let them set in room temperature or in the refrigerator if the weather is too hot.