I’ve mentioned it before. I don’t really have a sweet tooth but if there’s one chocolate that halts me in my footsteps, it’s ferrero rocher. While I am not a fan of milk chocolate the combination of hazelnuts wrapped in what reminds me of nutella (yum) along with a crisp wafer…I’m salivating just thinking about it! Making your own chocolates is a labor of love and I was curious to see if I could replicate my own ferrero rocher. I went sleuthing for a DIY version on the internet. Turns out there are quite of few. The diy ferrero rocher recipe I decided on is slightly adapted from Instructables. This recipe calls for getting your hands dirty and sticky but don’t fret, the effort is worth it!
Makes from 22 to 36 (depending on size rolled)
1 cup whole hazelnuts (out of this set aside 36 whole nuts for the centers)
3/4 to 1 cup Nutella hazelnut chocolate spread
1/2 cup chopped hazelnut wafer cookies (I used Loacker)
1 cup dark chocolate (at least 60% cocoa)
sea salt
Chop hazelnuts using a food processor or with a knife. Set aside about 1/2 cup of the chopped nuts in another bowl. In a bowl combine chopped nuts and chopped wafers. Add 3/4 cup of nutella and mix well. Refrigerate.
Use a melon baller to scoop out small balls of the nutella mixture and then push a whole hazelnut into the center of each one. Roll and shape with palm of your hands. It’s easier if you slightly moisten your hands with water (you’ll need to wash your hands a couple of times during the rolling process, this helps keep the sticky part down to a minimum). Roll the balls in chopped hazelnuts and place on a parchment-lined tray. Refrigerate until firm or overnight if you’re short on time.
Melt chocolate in a bowl over simmering water. Remove hazelnut balls from fridge and dip, one at a time, in the melted chocolate. Use a two pronged fork to remove ball from chocolate and allow chocolate to drip before placing on parchment-lined rack. Sprinkle tops with sea salt then transfer to the fridge to set completely.
The Culinary Chase’s Note: You can also use a toothpick when dipping hazelnut balls into chocolate if you find that an easier option. I started with 3/4 cup nutella as I didn’t want the mixture to be overly wet. Enjoy!
