Dare I say it? I'm going to say it. These Homemade Ferrero Rocher are even better than store-bought.
I know...that might seem impossible, but they really are! We use homemade Nutella in these truffles, which really takes them to the next level. A whole hazelnut is surrounded by a creamy, rich ganache, then a crispy hazelnut cookie layer, and finally a hazelnut dark chocolate coating. These make a really special DIY gift for the holidays!
This recipe is part of our 2025 Recipe Advent Calendar, a series where we share 24 brand new, super festive recipes every day from December 1-24th!
This year's series heavily focuses on delicious edible gifts (like these candied orange & pistachio biscotti), and there are none better than these homemade ferrero rocher.
Ferrero rocher are already one of the most popular chocolate gifts, but to make them homemade? That's even more special. What better way to say you care at the holidays? (If you're looking for more holiday food gifts, here are 25+ of our favorites.)
The process for these isn't really all that difficult. It's a bit time consuming due to chilling a few components, and rolling 28 truffles by hand, but other than that, you don't need any special equipment. Give these as a gift these Christmas – your friends and family will be so impressed!
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What You'll Need For This Recipe
- Dark chocolate: Feel free to use any kind you like in this recipe. We use Ghirardelli dark chocolate melts for the exterior coating – they are much easier than tempering your own chocolate! If you don't like dark chocolate, use semisweet instead.
- Butter and heavy cream for the creamy, rich ganache center.
- Hazelnuts: Look for roasted hazelnuts with the skins removed. If using raw hazelnuts, you will have to toast them on your own.
- Chocolate wafer cookies: This is the brand we use and we had no trouble finding them at several local big-chain grocery stores. You can also use wafer cookies with a hazelnut filling if you can find them! Don't skip these – they make for the best crisp coating that makes these truffles really special.
- Nutella: Store-bought is fine, but our homemade version is even better. If you're looking for a store-bought option with lower sugar, we like this one.
How to Make This Recipe
In a heat proof bowl, combine the dark chocolate, heavy cream and butter. Microwave for 30 seconds, stir well, then microwave for another 30 seconds, until the chocolate is melted. Whisk until smooth. Stir in the Nutella, then cover and refrigerate until firm, about 1 hour (you can speed this up in the freezer).
Scoop 1 teaspoon of the ganache, then press a whole hazelnut into the center and roll it into a ball. Place on a parchment paper-lined baking sheet and repeat until you have 28 truffles. Freeze for 15-30 minutes (until firm) while you make the cookie coating.
In a medium bowl, stir together the chopped wafer cookies, hazelnuts and Nutella until well combined.
Scoop ½ tablespoon (or a heaping teaspoon) of the cookie coating and wrap it evenly around the ganache center. Roll it into a ball with your hands and return to the parchment paper. Place in the freezer for 1 hour. (If you skip the freezer steps, they will just get a bit messy.)
Add the chocolate to a heat safe bowl and microwave in 30 second intervals, stirring well between each interval, until fully melted. Stir in the chopped hazelnuts.
Using two forks, dip each truffle in the melted chocolate until fully coated. Let excess chocolate drip off before returning the truffle to the parchment paper.
Wait until the chocolate has firmed up, then wrap them in foil (optional) and keep stored in the refrigerator.
Storage
Due to the dairy in these, they will need to be stored in the refrigerator. Keep them in an airtight container in the fridge for up to 3 weeks.
For long term storage, you can freeze these in an airtight bag or container for up to 3 months. Defrost overnight in the refrigerator before enjoying.
Lexi & Beth's Best Tips and Tricks
- Don't skip the chill time: I know, I know, it's super annoying to wait between steps of a recipe. But properly chilling each layer of these truffles makes them so much easier to roll and shape. Believe me, I learned from firsthand experience! If you don't chill each layer, these will get very messy and will not have even layers.
- Chop the nuts finer than you think: You want the hazelnut to be very finely chopped, especially for the outer chocolate layer. To make this faster, you can pulse them in a food processor for a few seconds.
- Package them as a special gift: This is totally optional, but we like to wrap ours in gold foil and gift them in a truffle box so they look extra special. You can also skip the foil and just use mini muffin liners to separate the truffles.
Frequently Asked Questions
If you can't find pre-roasted hazelnuts with the skins removed, you can do it in a few minutes on the stovetop. Add hazelnuts to a medium sized skillet over medium heat. Cook, stirring often for about 5-8 minutes, until the nuts are fragrant and starting to brown. You should notice the skins start to crack. Transfer the hot hazelnuts to a clean towel and cover them. Let them steam for about 5 minutes, and then gently rub them together with the towel. This will remove the skins. It's ok if there is some skin still attached – it can be challenging to remove it all.
You can definitely make these fully vegan with a few swaps. Use your favorite nondairy alternatives for the butter, heavy cream and chocolate. When it comes to the wafers, these ones are vegan and absolutely delicious! You'll also need dairy free chocolate hazelnut spread. Our recipe is 100% dairy free.
More Homemade Food Gifts
📖 Recipe
Homemade Ferrero Rocher
- Total Time: 30 minutes
- Yield: 28 truffles 1x
- Diet: Vegetarian
Description
These homemade Ferrero Rocher are even better than store-bought! I know...that might seem impossible, but they really are. We use homemade Nutella in these truffles, which really takes them to the next level. A whole hazelnut is surrounded by a creamy, rich ganache, then a crispy hazelnut cookie layer, and finally a hazelnut dark chocolate coating. These make a really special DIY gift for the holidays!
Ingredients
For the ganache center:
- 28 whole roasted hazelnuts*
- 2 ounces dark chocolate, chopped
- 1 tablespoon heavy cream
- ½ tablespoon salted butter
- ¼ cup Nutella (we use homemade)
For the Hazelnut Cookie Coating:
- 1 ¼ cup finely chopped chocolate wafer cookies (like these)
- ½ cup finely chopped roasted hazelnuts
- ⅔ cup Nutella (we use homemade)
For the Chocolate Hazelnut Coating:
- 10 ounces dark chocolate, chopped
- ½ cup finely chopped roasted hazelnuts
Instructions
- In a heat proof bowl, combine the dark chocolate, heavy cream and butter. Microwave for 30 seconds, stir well, then microwave for another 30 seconds, until the chocolate is melted. Whisk until smooth. Stir in the Nutella, then cover and refrigerate until firm, about 1 hour (you can speed this up in the freezer).
- Scoop 1 teaspoon of the ganache, then press a whole hazelnut into the center and roll it into a ball. Place on a parchment paper-lined baking sheet and repeat until you have 28 truffles. Freeze for 15-30 minutes (until firm) while you make the cookie coating.
- In a medium bowl, stir together the chopped wafer cookies, hazelnuts and Nutella until well combined.
- Scoop ½ tablespoon (or a heaping teaspoon) of the cookie coating and wrap it evenly around the ganache center. Roll it into a ball with your hands and return to the parchment paper. Place in the freezer for 1 hour. (If you skip the freezer steps, they will just get a bit messy.)
- Add the chocolate to a heat safe bowl and microwave in 30 second intervals, stirring well between each interval, until fully melted. Stir in the chopped hazelnuts.
- Using two forks, dip each truffle in the melted chocolate until fully coated. Let excess chocolate drip off before returning the truffle to the parchment paper. Wait until the chocolate has firmed up, then wrap them in foil (optional) and keep stored in the refrigerator.
Notes
*If you can't find pre-roasted hazelnuts with the skins removed, here's how to do it yourself. Add hazelnuts to a medium sized skillet over medium heat. Cook, stirring often for about 5-8 minutes, until the nuts are fragrant and starting to brown. You should notice the skins start to crack. Transfer the hot hazelnuts to a clean towel and cover them. Let them steam for about 5 minutes, and then gently rub them together with the towel. This will remove the skins. It's ok if there is some skin still attached – it can be challenging to remove it all.
Storage: Keep these stored in an airtight container in the fridge for up to 3 weeks or the freezer for 3 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 truffle
- Calories: 188
- Sugar: 12.1 g
- Sodium: 35.8 mg
- Fat: 12.8 g
- Carbohydrates: 17.1 g
- Fiber: 2 g
- Protein: 2.6 g
Kate Smith says
Very good recipe. HOWEVER, when the cookie coating is made (step 3) it really MUST go in the fridge to firm up before trying to coat the ganache centres in it. This is missing in the instructions and making the chocolates is almost impossible unless this is done.
Andrea Armstrong says
These were a bit messy to put second layer on, will probably cool the cookie base before rolling next time. But beautiful flavour! Thank you
Gabriella says
Could I swap the hazelnuts with pistachios?
Lexi says
Sure!
Christie says
Hey, I'm a huuuuge fan of Ferrero Rondnoir. Do you think I could make those with this recipe? I feel like it would need quite a few adjustments, but it would be awesome if I could make them myself.
Jj Crow says
This was and is, DELICIOUS!!!! Mine didn't look as pretty as yours, as I had a hard time putting the 2nd layer on. I think I'll wear gloves the next time, but they really are better than store bought. My Mother liked them without the chocolate topcoat and my father like it with. But I will be making these again, so THANK YOU!!