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Hi Bold Bakers!
Homemade Chocolates are a really nice gift to give around the Holidays. One chocolate you would often see gifted in Ireland during Christmas is a Ferrero Rocher. Why? Because they are fancy and are what gownups eat. I’m going to show you how you can make your own Ferrero Rocher that you can give as edible gifts, and there is no baking required!
If you haven’t had the pleasure of eating Ferrero Rocher before then let me paint you a picture – they have a crispy chocolate shell coated in toasted hazelnuts that surrounds a soft chocolate and hazelnut center. And smack bang in the middle is a whole toasted tasty hazelnut. I hope you like hazelnuts!
Fun fact, I was gifted Christmas Ferrero Rocher when I was in school for Valentine’s day. I knew they were from Christmas because they had holly on the package. Needless to say they were stale. Needless to say I still ate them. I’m no fool.
Looking for even more edible gifts to give this Holiday season? Check out my Homemade Candy Bars or my Homemade Candy Bar Fudge. Both would make wonderful gifts.
Try These Recipes!
Watch The Recipe Video!
Homemade Ferrero Rocher
Ingredients
- 2 cup (10oz/284g) roasted hazelnuts
- ½ Cup (2oz/57g) cocoa powder
- 2 teaspoon of vanilla extract
- 1/2 teaspoon salt
- ½ cup (5oz/142g) maple syrup (agave or honey)
- 1 cup (6oz/170g) Chocolate, melted
- 1 cup (5oz/142g) roughly chopped hazelnuts (to garnish)
Instructions
- Add the 2 cups (10oz/284g) of 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.
I love all your recipes and anxious to make these -I wanted to try to get the hazel wafer -wow didn’t know it would be so hard to find but got today-so hope it turns out-will be making this week sometime.
Thank you again for all the wonderful recipes.
Thank you for all of the great recipes! In the comments regarding the Homemade Ferrero Rocher, several people have mentioned ‘wafers’. I don’t see them listed in the recipe.
Hi Gemma,
I need to find a machine to keep chocolate heated and tempered while dipping large amounts of truffles and candies. What are these called and do you have a recommendation for one?
Allan
Hi Gemma, Firstly, YOU ARE THE BEST! I love your videos. I would like to see more confection making. I need a good recipe for creme and other fillings for filled chocolates and to know whether I should use extracts or oils for flavoring chocolate.
How much of the hazelnuts go into the food processor?
Hello Gemma, what would you think of using rice crispies if there is a nut allergy? I know the taste will suffer somewhat but perhaps I could use a flavoring of some kind? Can you give me any pointers?
do they taste like the actual Ferrero rochers?
What type of chocolate do you recommend for dipping, milk chocolate or semi sweet?
so so delicious!! love this recipe especially the choc hazelnut filling
Hi gemma
I tried this recipe and exactly how you’ve showed in your video but the mixture turned out to release oil which even after freezing and coating in chocolate kept coming, also it was too chewy.. can you pls guide me on what would have went wrong?
Though they tasted absolute heaven & so I want to try again
TIA,
Dhwaney