Homemade Ferrero Rocher

Step 1

You can watch the short video for visual instructions.Set aside 14 whole hazelnuts for the center of each ball. You might not need all of them, it depends on the size of the balls (the recipe makes 12-14 balls). Process the remaining whole hazelnuts in a food processor for a couple of seconds until they are coarse but not fine like flour.

Step 2

Add all other ingredients of the Ferrero Rocher Mixture (but not the Chocolate Mixture) and blend again for a couple of seconds. Stop the food processor and scrape down the sides of the machine with a spatula. Blend or pulse again for a few seconds. The mixture should hold together and be slightly sticky.

Step 3

Use about 1 tsp of the mixture per ball and shape it with your hands to form a ball. Place a whole hazelnut into the center and seal the ball, then roll it between your hands. Make this with the remaining dough. Place all balls on a plate lined with parchment paper.

Step 4

Add the dairy-free chocolate chips (you can use dark chocolate instead) and 1 tsp coconut oil to a bowl. Heat water in a saucepan and place the bowl with the chocolate on top of the saucepan (double boiler). Bring the water in the saucepan to a boil, then turn off the heat. Stir the chocolate with a spoon until it's melted.

Step 5

Transfer the chopped hazelnuts to the chocolate and stir with a spoon. Then dip each Ferrero Rocher ball into the chocolate to coat it from all sides. Do this with all remaining balls and then put them back on the plate.

Step 6

Put the plate in the fridge until the balls firm up (about 30 minutes). You can also put them in the freezer for about 15 minutes. Enjoy! Store leftovers in the fridge for up to 2 weeks or in the freezer for up to 4 months.