Recipe
Homemade Ferrero Rocher Truffles
I am absolutely addicted to Ferrero Rocher candies. They are
totally heavenly, with that rich hazelnut taste and crispiness, I just can’t
get enough of. Anyway, for this holyday season I apparently got myself into
some circle of constantly craving and making some sort of truffles or small and
very tasty desserts or fudges. In that spirit, (actually if I could be honest I
just craved one Rocher) I was motivated to make these beyond tasty Ferrero
Rocher truffles.
I have no words that can explain how amazingly delicious
they are! I mean do I have to? Just Nutella mixed whit extra hazelnut isn’t
motivational enough for you to start making them? These little devils are so
good that I will advise you not to double the recipe…So, mine was gone as soon
as I left them on the table. They were that good…
Ingredients:
Homemade Ferrero Rocher Truffles
Makes 16-18 truffles
Makes 16-18 truffles
100g hazelnut wafer biscuits, crushed (about 10 cookies)
1 cup hazelnuts, without skins
2/3 cup Nutella
1 1/2 cups semi-sweet chocolate chips
1 cup hazelnuts, without skins
2/3 cup Nutella
1 1/2 cups semi-sweet chocolate chips
1 tsp coconut or vegetable oil (optional)
1/2 cup finely chopped hazelnut (optional)
Method:
- Preheat the oven to 180 degrees. Toast hazelnuts on a baking sheet for 8-10 minutes. Remove from the oven and let cool, then finely chop. Combine the crushed wafer cookies, chopped hazelnuts and Nutella and stir to combine. Mixture will be sticky so refrigerate it for about 30 minutes.
- Use your hands to form 2-3cm balls and place on a baking sheet lined with wax paper. Put balls back into the fridge for 30-45 minutes or into the freezer for about 15 min to firm.
- Meanwhile, combine the chocolate and oil (you can omit the 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 (If you decided to use them). 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 an airtight container chilled for up to a week. Or freeze for up to a month.
- Enjoy…
