Homemade Ferrero Rocher

This is a copycat recipe for those yummy Ferrero Rochers'. A traditional Ferrero Rocher starts with a whole roasted hazelnut that is encased in a thin wafer shell filled with hazelnut chocolate and then covered with milk chocolate and chopped hazelnuts. I used Ghirardelli Milk Chocolate Chips and Loacker Qaudratini Hazelnut Wafers. In the pictures above, the homemade versions are on the right and the store bought ones are on the left. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

10 ounces Nutella, refrigerated overnight

40 raw hazelnuts, whole

1 cup hazelnut wafer cookies (150g)

2 teaspoons coconut oil

1½ cups chocolate chips (175g)

½ cup raw hazelnuts, finely chopped (80g)

Preheat the oven to 350F. Place the hazelnuts on a baking sheet and toast for 15-20 minutes. Let them cool. Then place them on a kitchen towel and rub the skin off. Place 40 whole hazelnuts aside and chop the remaining (should be about 70 grams remaining - you will lose some weight after removing the skins).

Place the Nutella in the fridge for 30-60 minutes to make it more workable. Scoop a teaspoon of the Nutella (the smaller the better), place a toasted whole hazelnut in the middle, cover it with the Nutella, and place it on a baking sheet lined with parchment paper. Repeat until all the Nutella is done. Place the baking sheet in the refrigerator for 1-2 hours.

Finely chop the wafers

Remove the baking sheet from the fridge and roll the truffles in the chopped wafers. Coat them thoroughly, then place them back on the baking sheet and place in the freezer for 1-2 hours.

Heat the coconut oil in a double boiler. Add the chocolate chips and let them melt. Add the chopped hazelnuts into the melted chocolate and mix well.

Remove the baking sheet from the freezer and coat each truffle in the melted chocolate. Then place back in the freezer for about an 1 hour. I suggest working in batches.