This is a 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.
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)
Step 1: Prepare Hazelnuts
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).
Step 2: Cover Hazelnuts in Nutella
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.
Step 3: Prepare Wafers
Finely chop the wafers
Step 4: Coat Truffles in Wafer Coating
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.
Step 5: Prepare Chocolate Coating
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.
Step 6: Coat Truffles in Chocolate Hazelnut Coating
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.
