Homemade Ferrero Rocher
Crafting Delicious Homemade Ferrero Rocher with Hazelnuts
Indulge in the rich, nutty flavor of homemade Ferrero Rocher! This recipe guides you through creating these delightful hazelnut and chocolate confections, perfect for gifting or enjoying yourself.
Core Ingredients- 50g whole hazelnuts
- 50g hazelnut wafer biscuits
- 100g Nutella or hazelnut chocolate spread
Coating and Topping Ingredients- 40g chopped hazelnuts (for topping)
- 80g dark milk couverture chocolate
- 80g dark milk coating chocolate
- 40g chopped hazelnuts (for topping)
- 80g dark milk couverture chocolate
- 80g dark milk coating chocolate
Cooking Instructions
Step 1
Lightly toast the whole hazelnuts in a preheated oven at 170°C (338°F) for about 5-7 minutes. This step enhances their nutty aroma and flavor. Let them cool completely.
Step 2
You can use any wafer biscuits, but hazelnut-flavored ones add an extra layer of flavor. If unavailable, regular wafer biscuits work perfectly fine, as I’ve done here. For a good texture, break the wafer biscuits into small pieces.
Step 3
Once cooled, finely chop the toasted whole hazelnuts. Aim for a texture that still has some bite to it, rather than a powder. Also, crush or finely break the wafer biscuits. Combine the crushed wafers and chopped hazelnuts in a bowl.
Step 4
Add the Nutella or hazelnut chocolate spread to the bowl containing the chopped hazelnuts and crushed wafers. Mix everything thoroughly with a spatula or your hands until a cohesive, dough-like mixture forms.
Step 5
Take small portions of the mixture and roll them into balls, about 2-3 cm (approximately 1 inch) in diameter. If the mixture is sticky, you can lightly dampen your hands or wear gloves. Place the formed balls on a tray or plate and refrigerate for about 30 minutes to firm them up. This chilling step is crucial for easy coating.
Step 6
In a double boiler (or a heatproof bowl set over a saucepan of simmering water), melt the dark milk couverture chocolate and the dark milk coating chocolate together. Stir until completely smooth. Once melted, remove from heat. Take the chilled hazelnut balls and dip them into the melted chocolate, ensuring they are fully coated. A skewer or fork can be helpful for this.
Step 7
Immediately after coating with chocolate, roll each ball in the dish of chopped hazelnuts. Gently press the nuts onto the chocolate to ensure they adhere well. This creates the characteristic crunchy outer layer.
Step 8
For an extra glossy finish and thicker coating, you can optionally re-melt the leftover chocolate and dip the hazelnut-coated balls once more after the first layer has set slightly. Allow the chocolates to harden completely. Finally, wrap them in decorative foil or add a sticker to complete your beautiful homemade Ferrero Rocher!
