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
- 1/2 tablespoon salted butter
- 1/4 cup Nutella (we use homemade)
For the Hazelnut Cookie Coating:
- 1 1/4 cup finely chopped chocolate wafer cookies (like these)
- 1/2 cup finely chopped roasted hazelnuts
- 2/3 cup Nutella (we use homemade)
For the Chocolate Hazelnut Coating:
- 10 ounces dark chocolate, chopped
- 1/2 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 1/2 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