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Homemade Ferrero Rocher - No bake truffles that are just like the real thing.

Homemade Ferrero Rocher (Hazelnut Truffles)

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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!

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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.

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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.

4.38 from 40 votes
Homemade Ferrero Rocher - No bake truffles that are just like the real thing.
Homemade Ferrero Rocher
Prep Time
30 mins
Total Time
30 mins

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

Course: Dessert
Cuisine: Italian
Servings: 45
Author: Adapted from Further Food
  • 2 cup (10oz/284) 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)
  1. 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.
  2. 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.
  3. 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.
  4. Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.
  5. Then toss them in the chopped hazelnuts and coat them all over. Place them on a tray lined with parchment.
  6. Store in the fridge until ready to enjoy. They will stay fresh in the fridge for up to 3 days.

Watch the Recipe Video!



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Allan Biggins on October 7, 2019 at 8:10 pm

    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?


    • Gemma Stafford on October 8, 2019 at 8:40 pm

      Hi Allan,

      I’m not sure what they are called but they absolutely exist. I recommend googling it. Machines out there will keep chocolate at thee prefect temperature.


  2. Allan Biggins on October 7, 2019 at 8:08 pm

    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.

    • Gemma Stafford on October 8, 2019 at 8:39 pm

      Thank you so much, Allan!! Glad you like my recipes.

      Those are great questions and definitely very specialized. I can look into it but chocolate work isn’t something I do regularly.


  3. Sue Baker on September 9, 2019 at 6:15 pm

    Can you please tell me what sort of chocolate you used.? Thank you.

    • Gemma Stafford on September 11, 2019 at 3:07 am

      Hi Sue,
      The chocolate I use is usually at least 70% cocoa solid – that is semi-sweet chocolate. 50% would be as low as I would go as the lower the cocoa content the higher other things.
      This chocolate works really well in all baking, in its flavor and in how it melts, how it tempers and how it assimilates in a recipe.
      I hope this is of help,
      Gemma 🙂

  4. Carla R Miller on July 21, 2019 at 2:53 pm

    I have made this recipe twice, now. Thank you so much for sharing it with us. I am celebrating my birthday and 50 anniversary this coming Saturday and will have some there. Those I have shared them with have really liked them. Both times the recipe has made 38-40.

    • Gemma Stafford on July 22, 2019 at 1:59 am

      Hi Carla,
      thank you so much for telling us about this.
      May I wish you a very Happy Anniversary, and your birthday too. well done, lots more to come too.
      Gemma 🙂

  5. Andrea Rossini on January 6, 2019 at 6:42 am

    Hi I can’t wait to make these! Do you suggest salted or unsalted toasted hazelnuts? Blanched or skin on? Thank you

    • Gemma Stafford on January 7, 2019 at 12:40 pm

      Hi i used unsalted and toasted hazelnuts.

  6. Judy Taylor on December 1, 2018 at 11:48 am

    Your Ferrero Rocher look wonderful. I’m a bit leary of making them because of the way my brandied chocolate covered cherries turn out. The brandy breaks down the chocolate…..or fondant, I don’t know. I have a receipe I will send. Maybe I’m using the wrong type of chocolate?????? I use a dipping chocolate I warm up in a tub in the microwave (it’s delicious). My first ever did okay, but the last 2 yrs has been so disappointing and I do not know what I am doing wrong. Please Help!!!

    Receipe below:
    Chocolate Covered Brandied Cherries

    50 maraschino cherries, drained
    3/4 cup brandy
    3 tablespoons butter
    3 tablespoons white corn syrup
    1/4 teaspoon salt
    2 cups confectioners sugar, sifted
    1 1/2 pound dipping chocolate

    Pour brandy over drained cherries; let set for 2 days. 

    Combine butter, corn syrup and salt; blend until smooth. Add sifted powdered sugar and mix well. Knead until smooth and shiny; chill for 1/2 hour wrapped in waxed paper. 

    While chilling, drain cherries well on paper towels; pat dry. Reserve brandy marinade for cakes or cooking. 

    Shape a marble-sized piece of fondant around each cherry; place on waxed paper-lined tray. Chill until firm, about 2 hours. 

    Melt chocolate a small amount at a time. Dip cherries and place back on wax paper-lined tray. Place in refrigerator to set. Store in covered container in cool dark place for 10 – 14 days to fully ripen.

    Recipe Location:
    Recipe ID: 33475
    per serving: 116 calories, 5g fat, 16g carbohydrates, 1g protein.

    Hope to hear from you soon!!!! Thank you so much for your time!
    Most sincerely,Judy Taylor

    • Gemma Stafford on December 9, 2018 at 8:13 pm

      Hi Judy,

      Sorry for my late reply. So I’m guessing because there is alcohol that it is that that is breaking down your chocolate just like you said. If you mixed just chocolate then it would set but alcohol generally will make the mix soft and not set.

      Hope this helps,

  7. Wanda on November 30, 2018 at 10:12 am

    I will have to make these. They are my most favorite candy. Thank you for another great recipe. You, Keven and Waffles have a great day and wewkend. ❤????

    • Gemma Stafford on November 30, 2018 at 4:14 pm

      Aw, t’m delighted to hear that! Happy holidays!

  8. Varsha wawa on November 15, 2018 at 9:30 am

    Hi Gemma it’s just a pleasure watching u , I got to u thru Facebook I am from Spain n since the last three years have become a hobby baker n love it . Will be trying the ferros this weekend hope the guys at home like it thk u n keep baking love watching you????

    • Gemma Stafford on November 16, 2018 at 10:37 am

      What a lovely message, i’m delighted to hear that 🙂 send us a photo!

  9. Maryam on November 14, 2018 at 6:02 am

    Thank you for all your wonderful recipes and I have a question about frerro roche you said 2 cups of hazelnut is this amount included the one inside the ball .

    • Gemma Stafford on November 14, 2018 at 4:55 pm

      Yes, that is the total amount for the whole recipe 🙂

  10. Marjorie on November 14, 2018 at 5:30 am

    Just discovered your website, from a Facebook posting. Love your recipes and even if I didn’t, I would just watch your videos to hear your accent.

    • Gemma Stafford on November 15, 2018 at 5:45 am

      Haha! Marjorie, the accent! no idea why, but people seem to like it!
      I do not mind why you came here I just hope you will stay with us now. We have a great community here, and we get some of our best ideas from the Bold Bakers out there around the world. Do bake with us, let us know what you think, and add your words of wisdom to the discussions.
      Thank you for being in touch,
      Gemma 🙂

  11. dom muia on November 14, 2018 at 5:07 am

    is there a quick way to make croissant dough 1 session preparation time

    • Gemma Stafford on November 15, 2018 at 5:47 am

      Hi Dom,
      Here is my recipe (
      This is never really easy, as it needs to be laminated for best results. However this is as easy as I could make it for you. do try it, follow the steps as closely as possible and you should get a good result.
      Gemma 🙂

  12. Rachel on January 28, 2018 at 8:17 pm

    Hello Gemma,

    Thankyou for your wonderful recipes and wish you a very happy birthday. A quick one. Can you advise me the type of cocoa powder and what kind of chocolate is used?

    • Gemma Stafford on January 29, 2018 at 1:46 pm

      Hi Rachel,
      Thank you for your good wishes, another birthday gone!
      I use an unsweetened cocoa powder, I am not too fussy, as most of them here in the US are perfectly acceptable. If I find Ghirardelli cocoa I buy it, but other than that I have no favorites right now.
      The chocolate I use is generally about 72% cocoa solids, or a little lower. This has a good flavor, and a good balance of cocoa solides and cocoa butter, which allow it to melt nicely and set up well too. I would not go below 55% cocoa solids, it is unworkable in my opinion.
      I hope this helps you,
      Gemma 🙂

  13. Nilu on November 7, 2017 at 8:19 am

    Omg, this is fantastic! A healthy way to enjoy my favorite Ferrero Rocher!
    Can they be frozen?

    • Gemma Stafford on November 8, 2017 at 12:25 pm

      Hi Nilu,
      I am happy to hear this.
      I do not see why they would not freeze, though they may be best left in the fridge. The worry would be that they may ‘sweat’ when they are defrosting,
      Gemma 🙂

      • Dixie Pederson on November 14, 2018 at 5:29 pm

        Perhaps by thawing them in the fridge they would not sweat.

        • Gemma Stafford on November 15, 2018 at 2:26 am

          Dixie, that is a good point!
          Gemma 🙂

  14. Lydia D on April 27, 2017 at 8:47 pm

    There is more to FR than the “chocolatey shell”. Beneath the chocolate shell exterior is an airy, crisp, light wafer shell. It looks like two hemispheric wafers fused together to contain the truffle/hazelnut center within. It feels like a texture similar to a cake ice cream cone. Without the wafer shell, I’m afraid it’s just not the same :.(

    • Gemma Stafford on April 28, 2017 at 12:31 am

      Hi Lydia,
      Yes, of course you are right, this is a play on that if you will! all of these commercially produced treats are highly complex to make, we do a fun version, as best we can!
      Gemma 🙂

    • Rivka L on July 30, 2017 at 1:07 pm

      You can get that crunchy shell by ginding up the round hazelnut wafers, dipping in the chocolate and then rolling in the wafer crumbs

      • Gemma Stafford on July 31, 2017 at 2:03 am

        Hi there,
        Great tip, thank you so much,
        Gemma 🙂

  15. Avery_baker on February 27, 2017 at 12:50 pm

    Is there another nut I can use besides hazelnuts?

    • Gemma Stafford on February 28, 2017 at 6:20 am

      Sure why not! This candy is traditionally make with and from hazelnuts. Pecans may suit, or even peanuts! You can experiment!
      Gemma 🙂

  16. Gilda on February 12, 2017 at 8:39 pm

    hi Gemma. im a new watcher and just had a small question. Does it matter the type of blender we use? and what kind of chocolate did you use?

    • Gemma Stafford on February 13, 2017 at 7:57 am

      Hi Gilda,
      I tend to use a KitchenAid Torrents blender, it is a really strong one, and I hope it will last me a lifetime. It is expensive, but if you can reach it, it really is worth it. This recipe does not require a really strong blender,
      Gemma 🙂

  17. foodischocolate on December 27, 2016 at 4:52 pm

    Where is the link to get the candy wrappers?

  18. Anna on December 23, 2016 at 1:11 am

    For how long the chocolate can stay? Is it only for 3 days?

    • Gemma Stafford on December 23, 2016 at 2:23 am

      Hi Anna, really best eaten in a week or so, but it will keep longer, not in my house you understand! It would disappear,
      Gemma 🙂

  19. Tiffany on December 14, 2016 at 8:46 pm

    Hi Gemma!

    I just tried out this recipe and added a little dollop of Nutella in the center of each one but I realized that the mix I got turned out too oily and it became difficult to shape. I think I might have blended it a tad too long 🙁

    Do you have any idea why this could have happened

    Thank youuuuuu 🙂

    • Gemma Stafford on December 16, 2016 at 3:32 am

      Hi Tiffany,
      Yes, this may have been the oil from the nuts, which will migrate. You may have overblended this. Did you roast the hazelnuts? this tends to stabilize the oil in the nut too. Other than that it is about proportions. this is my best guess! take a look back at the recipe too, to be sure,
      Gemma 🙂

  20. Svenja Geissler on December 8, 2016 at 9:58 pm

    Hi Gemma
    I was looking at chocolate truffle recipes and I found that some people add a bit of butter to their chocolate ganache, why is that? Which would you recommend?
    Thanx a lot

    • Gemma Stafford on December 9, 2016 at 12:57 pm

      Hi there,
      Butter is added to ganach to give it shine! and actually it does work. I would use it for a hot chocolate sauce.
      Check out also here the method for tempering chocolate, this will also give shine to the finish, Gemma 🙂

  21. meenaKadhimi on December 8, 2016 at 7:33 am

    Hi Gemma, thanks for the wonderful ideas, I’ve tried this recipe with peanuts as a trial just incase it wasn’t successful then I’ll not be losing the precious hazelnut since they are very expensive in our region, it turned out amazing. I’ve posted the photo, covered with both chopped peanuts and coconut, my favorites .. thanks again 🙂

    • Gemma Stafford on December 10, 2016 at 2:47 am

      Hi Meena,
      I saw your pic, and it is posted here now. great job, these look amazing, I am happy that you experimented with this recipe, that is the idea,
      Gemma 🙂

  22. chefblake on December 6, 2016 at 7:00 pm

    hi i am a keen baker im only 13 and i live in new Zealand you’re videos are very useful and i am your number one fan thank you so much for yet another wonderful recipe
    thanks blake

    • Gemma Stafford on December 7, 2016 at 1:21 am

      Hi Blake,
      I am so happy to know that you are finding the recipes useful. This is a great age to be starting your cooking, you will learn a lot, sometimes from the siccesses, sometimes, like me, from failures. Stay with it, you will be great!
      Gemma 🙂

  23. Samira on December 5, 2016 at 9:49 am

    Hi gemma, such a good recipe like usual? I wish to see you making rafaello it’s my mum’s favourite.

    • Gemma Stafford on December 6, 2016 at 1:51 am

      Hi Samira,
      I have this on my lsit, though I am unlikely to get to it now before Christmas as the videos are all planned. Thank you for being with us,
      Gemma 🙂

  24. Edina on December 4, 2016 at 5:19 am

    Can I use sugar insted of honey?
    Btw I love love love love love love love love love love love love love love love love love love love love love love love love love love your recipes?

    • Gemma Stafford on December 5, 2016 at 1:52 am

      Hi Edina, haha! a liquid sugar will work best here, it needs to work into the other ingredients. Choose a fine sugar and blend it in fully, this should be good,
      Gemma 🙂

  25. Vedika on December 3, 2016 at 7:18 am

    Gemma, these look glorious! I love that you know exactly what goes into them, which makes them perfect to indulge in. Also congrats on your e-book, it looks amazing 🙂

    • Gemma Stafford on December 4, 2016 at 3:40 am

      hi there, thank you for your kind comments. i am happy when you guys are happy! enjoy,
      Gemma 🙂

      • lee martin on December 4, 2016 at 9:24 am

        well back in the day, my favorite was+still is; Ice Cubes. talk about melt in your mouth! good stuff manord! i love the rocher’s,(but don’t have enough teeth to eat now) iv’e made the nutella ice cream,out of all the ice cream i’ve made,the nutella is #1. pumpkin #2nd.

        • Gemma Stafford on December 5, 2016 at 1:39 am

          Hi Lee, haha! you made me laugh.
          I am happy that oyu have found a favorite, carry on with the ice cubes, no calories there!!
          Gemma 🙂

  26. Sarah Adam on December 3, 2016 at 7:06 am

    Hi Gemma,
    Being new to your channel i am totally in love with it, and wait for new recipes to be posted on mon nd thurs.
    Can you make tiny glass desserts recipes which are quite popular in UK here.
    All the best and keep up good work u doing. Love you loads.

    • Gemma Stafford on December 4, 2016 at 3:41 am

      Hi Sarah, welcome to the Bold Baking community, thank you for your kind comments.
      This is a good idea, thank you, I do know what you mean, these are really perfect for a crowd too, i will add this idea to my list,
      Gemma 🙂

  27. Sally on December 3, 2016 at 3:19 am

    Can’t wait to try these. I have hazelnuts in the oven toasting right now. Just wondering if the chocolate needs to be tempered before using it to coat. What do you think?

    • Gemma Stafford on December 4, 2016 at 4:07 am

      Hi Sally,
      I tend to whip it a little, this gives it the nice shine and bite without troubling too much. Check out the trmpering method here on the webiste,
      Gemma 🙂

      • Sally on December 4, 2016 at 11:34 am

        Great. Thanks, Gemma. Can you put on your list a recipe for panettone please? Would be perfect for this time of year and also for Easter.

        • Gemma Stafford on December 5, 2016 at 1:31 am

          Hi Sally,
          Love panettone, especially when it is leftover, and i can use it in bread pudding! yum. I will add this to my list, though it will not be before Christmas now as all of the filming is done!! phew 🙂

  28. 2pots2cook on December 2, 2016 at 3:13 am

    Thank you for this quick and excellent recipe ! All the best !

    • Gemma Stafford on December 2, 2016 at 11:14 am

      Thank you for your kind comment 🙂

  29. Richard L on December 1, 2016 at 11:56 pm

    great idea. This is pure nostalgia for me. My grandmother always use to have these. Now I think of it, we never have had them in the house after she passed away.

    • Gemma Stafford on December 2, 2016 at 11:20 am

      Ah Richard, this would be a great thing to revive in your family, so get making for this Christmas. It is amazing how things like this carry such memories,
      Gemma 🙂

  30. Mila on December 1, 2016 at 10:59 pm

    Hi Gemma, this looks delish, i will be trying this. I saw your recipe for hot chocolate, how many spoons to a cup of milk do we use?
    Thanks 🙂

    • Gemma Stafford on December 2, 2016 at 11:28 am

      Hi Mila,
      2 teaspoons for some people to 2 tablespoons for others! I like 1 tablespoon, which is 3 teaspoons.
      Gemma 😉

  31. Ellie on December 1, 2016 at 1:17 pm

    Hi Gemma! I made a Nutella mug cake and it didn’t turn out as sweet as I wanted it to and also it was a little crumbly, what would you suggest to fix these problems so I can make the perfect mug cake next time

    • Gemma Stafford on December 2, 2016 at 12:06 pm

      Hi Ellie,
      I think you may have over-baked it a little! When the cake feels barely firm to the touch it will be baked. 10 seconds more or less will make a difference. I suggest you spend a little time experimenting with this. Bake for 50 secs or so, then check, then add 10 secs and keep on until you get a nice firm bot soft finish. This will also make it seem sweeter!
      Gemma 🙂

      • Ellie on December 3, 2016 at 5:48 am

        Thank you so much, Gemma!

  32. Dawn Johnson on December 1, 2016 at 1:04 pm

    cant wait to try these ……….Who won the Microwave contest?

    • Gemma Stafford on December 2, 2016 at 12:10 pm

      Hi Dawn,
      I expect to post the comp results in the next few days, the adjudicator has been slow!
      Hope you do make the Ferrero Rocher, they are really lovely,
      Gemma 🙂

  33. monica on December 1, 2016 at 12:12 pm

    Gemmaaaaaaaaaaaaaaa, I love you and your recipes!!
    Also very nice to hear the Irish accent, as I have lived in Ireland for 8 years. I do miss Ireland occasionally, must be the magic of the land.

    Thanks anyways for the lovely recipes, so many great ideas!

    Big hugxx

    • Gemma Stafford on December 2, 2016 at 12:08 pm

      Hi there Monica,
      I do hope we were good to you when you were in Ireland, 8 years is a long time to be away from your home!
      Thank you for being with us, stay tuned for lots more recipes,
      Gemma 🙂

  34. Giselle on December 1, 2016 at 10:24 am

    Know what I love about you? You LOVE your work!

    It shows in the quality of everything you do.

    My favorite part of your videos is when you try what you’ve made – you genuinely enjoy your food and it’s contagious!

    I can’t wait to try this recipe… Thanks for everything!

    • Gemma Stafford on December 2, 2016 at 12:35 pm

      hi Giselle,
      Thank you, I am flattered! I try to do what I enjoy, so that you can enjoy it too!Thank you for being with us,
      Gemma 🙂

  35. Tazzy on December 1, 2016 at 9:12 am

    I am going to try them, thanks again Gemma! love your recipes

    • Gemma Stafford on December 2, 2016 at 12:54 pm

      Hi Tazzy, that is great, thank you 🙂

  36. RainbowButterCream on December 1, 2016 at 8:54 am

    I must say Gemma, your recipes are certainly easy and great. Especially your 2 ingredient no churn ice cream, they are easy and absolutely delicious. I do hope you’ll be able to come with new ice cream flavours.
    PS. Great job with your baking : ) !!!

    • Gemma Stafford on December 2, 2016 at 12:56 pm

      Hi there, thank you, I am happy to have you with us. I will get to ice cream again in the Spring. Gemma 🙂

  37. Ann on December 1, 2016 at 8:42 am

    Hi Gemma !wonderful recipe!I know hazelnuts are the essence of the recipe. But if one doesn’t have hazelnuts, can almonds be a substitute?

    • Gemma Stafford on December 2, 2016 at 12:58 pm

      Hi Ann, I did not try this, but I think it would be good. you can proceed as for the hazelnuts, remove the skin, make the almond butter (this is what it is) and carry on! I think this will be delicious, you can make it in an almond shape too 🙂

  38. Tina Pruner on September 12, 2016 at 9:58 am

    I am going to try them, thanks again Gemma! Oh, by the way, do you have any recipes for crock pot meals for breakfast that I can cook overnight and be ready in am?

    • Gemma Stafford on September 12, 2016 at 7:30 pm

      I’m delighted you liked it, thanks for checking it out.

      I’ll see what I can do about crock pot. I just adore crock pot recipes it’s just that not everyone has a crock pot.
      Did you see my gingerbread in a crock pot? It is one of my favorite recipes, ever!!!

      • AbdulAhadh on September 17, 2016 at 5:42 am

        it look so yummy

  39. LAMIA ATALLAH on September 11, 2016 at 5:49 pm

    Excellent recipes .Easy to follow and contain great ideas.Thanks

    • Gemma Stafford on September 11, 2016 at 10:13 pm

      Thanks so much Lamia, I’m delighted you liked it.

  40. LAMIA ATALLAH on September 11, 2016 at 5:47 pm

    Hi Gemma. Love your show.All recipes are easy to follow .they include many instructions and ideas.I’m really hooked to your baking. Excellent work. I’m signed up for receiving more recipes. Thanks and God Bless.

    • Gemma Stafford on September 12, 2016 at 1:17 am

      Thank you for being with us Lamia, I appreciate your lovely comments and blessings too, gemma 🙂

      • Sana on December 1, 2016 at 10:29 pm

        How many chocolates will it make if we follow the original ferrero size?

        • Gemma Stafford on December 2, 2016 at 11:42 am

          Hi there,
          Well the original one is really quite small, so you should get at least 30. you will need to control the filling to get them tat small,
          Gemma 🙂

    • Harriett Beggs on December 1, 2016 at 9:12 am

      I will be trying these for Christmas. Love hazelnuts but I also love the coconut ones. Do you have a recipe for these?

      • Gemma Stafford on December 2, 2016 at 12:54 pm

        H Harriette,
        I am happy you like this recipe. I do not have the coconut version tested, and will probably not get to it before Christmas now, Gemma 🙂

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