homemade ferrero rocher

Make my Homemade Ferrero Rocher (Chocolate Hazelnut Truffles), which are easy no-bake edible gifts for the holidays or any time!

Homemade Ferrero Rocher

(10 ounces 284) roasted hazelnuts

cocoa powder

vanilla extract

salt

(6 ounces 170 grams) Chocolate, melted

Add the hazelnuts into a food processor (keep aside 40-45 hazelnuts for the center) and blend into a fine paste like consistency. It takes a 2-3 minutes.

Add cocoa powder, vanilla extract, salt and maple syrup and blend until the ingredients start to stick together, just 20 seconds. You NEED the mix to be sticky and not dry. if it is not shapable then continue to blend.

Roll into small balls, inserting a hazelnut into the center. Once they are all rolled, place in the fridge for an hour minimum to set them.

Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.

Then toss them in the chopped hazelnuts and coat them all over. Place them on a tray lined with parchment.

Store in the fridge until ready to enjoy. They will stay fresh in the fridge for up to 3 days.

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Hi Bold Bakers! Enjoy no-bake Chocolate Truffles covered in hazelnuts with a soft chocolate center and a chocolate-coated shell. Yep, these are Ferrero Rocher and I’m going to show you how to make them in this week’s Bigger Bolder Baking! So let’s get no-baking!

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Homemade Ferrero Rocher (Hazelnut Truffles) Gemma's Bigger Bolder Baking Ep 152

These hazelnut balls are a healthier, homemade alternative to Ferrero Rocher chocolates and they are the absolute best. They are so easy to make, you only need 4 ingredients and there is no extra sugar added!

4-Ingredient Healthy Ferrero Balls

hazelnuts

Medjool dates

tsp salt

tbsp cacao powder

Stevia / sweetener (optional)

hazelnut cocoa butter (Nutella or homemade)

Chill some Nutella in the freezer for about 30 mins so it solidifies a little.

Add 1/2 of the hazelnuts, all of the Medjool dates, salt and cacao powder into a food processor. Process it until its mixed well

Add the rest of the hazelnuts and give it a quick blitz. Make sure to not over-process it. You want your remaining hazelnuts to stay pretty coarse so there's a good crunch to it.

Pop the mixture into the fridge for about 20 mins to chill.

To assemble the balls, take a palm-sized amount of your date mixture, roll it up into a ball then press down in the center until you create a little crater. Fill the crater up 3/4 of the way with your chilled Nutella, then press the sides back together to seal it up.

Give it another little roll to turn it back into the shape of a ball, repeat with the rest of your mixture and you're done!

These homemade vegan Ferrero Rocher truffles are truly a delight! With a crunchy chocolate shell on the outside and a smooth and creamy chocolate hazelnut cream on the inside, they are a delicious treat - and perfect to give away to a loved one as a homemade, edible gift. Best stored in the fridge. 

Vegan Ferrero Rocher

hazelnut butter (90 g)

dairy-free cream (85 ml)

milk

maple syrup (30 ml)

tsp sea salt

hazelnuts (extra for chopping)

Create the creamy chocolate filling: Roughly chop the vegan milk chocolate and place it into a heat-resistant bowl. In a separate saucepan, carefully bring the dairy-free cream to a light simmer. Pour the hot cream over the vegan chocolate and set it aside for roughly 5 minutes to allow for the chocolate to melt in the hot liquid. After a few minutes give the mixture a stir and your vegan chocolate ganache is ready to go! To create the vegan Ferrero Rocher filling, stir in the hazelnut butter, maple syrup, and sea salt until smooth. Then set the bowl aside in the fridge for 20 minutes.

Piping into silicone pan: Transfer the creamy chocolate filling into a sphere mold silicone pan. This is easiest to do with a piping bag, but you can also use a spoon. The mix should be enough to create about 20 Ferrero Rocher.  Place a blanched hazelnut into the center of each chocolate sphere. Then transfer the silicone pan into the freezer for 4 hours or overnight.

Shape the Ferrero Rocher: Remove from your freezer. Your Ferrero Rocher filling should now be firm enough to carefully shape it with your hands. Remove the chocolate balls one by one and gently roll them between your hands to create a smooth round shape. Try to work quickly to avoid the chocolate melting between your fingers. Transfer the chocolate back into the freezer for another hour after this until they are solidly frozen.

Coating your Vegan Ferrero Rocher: Melt the rest of the chocolate over a double boiler - if you&#39;re looking to temper your chocolate, please read the notes above. Roughly chop the remaining hazelnuts and place them into a small bowl. Carefully remove the chocolate balls from the silicone pan and gently press them into the roughly chopped nuts. Transfer the chocolate hazelnut ball into the melted chocolate, and carefully lift with a slotted spoon or fork and place on a nonstick surface. Repeat until all chocolate balls are coated and transfer to the fridge for the chocolate to fully set.

Storage: For best results, store these vegan Ferrero Rocher in an airtight container in the fridge. If you would like to store your Ferrero Rocher at room temperature without the chocolate coating melting, you can temper your melted chocolate before creating the coating (please see notes above).

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Top 3 homemade ferrero rocher recipes from across the web

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Homemade Ferrero Rocher

4-Ingredient Healthy Ferrero Balls

Vegan Ferrero Rocher

The most viewed homemade ferrero rocher recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine