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Homemade Ferrero Rocher (Hazelnut Truffles)

4.59 from 134 votes
Make my Homemade Ferrero Rocher (Chocolate Hazelnut Truffles), which are easy no-bake edible gifts for the holidays or any time!
Homemade Ferrero Rocher - No bake truffles that are just like the real thing.

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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.


Watch The Recipe Video!

Homemade Ferrero Rocher

4.59 from 134 votes
Make my Homemade Ferrero Rocher (Chocolate Hazelnut Truffles), which are easy no-bake edible gifts for the holidays or any time!
Author: Adapted from Further Food
Servings: 45
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!
Author: Adapted from Further Food
Servings: 45

Ingredients

  • 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)

Instructions

  • 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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Sue Van Thiel
Sue Van Thiel
2 years ago

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.

JEANNE ZAMUTT
JEANNE ZAMUTT
1 year ago

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.

Allan Biggins
Allan Biggins
2 years ago

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

Allan Biggins
Allan Biggins
2 years ago

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.

Dhwani Patel
Dhwani Patel
4 months ago

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

Sonia
Sonia
4 months ago

Hi Gemma. I just finished making the balls and now they are in the fridge. In order to make the balls, I had to put a bit of olive oil on my hands as they were too sticky to roll otherwise. Hope that’s ok.

Sonia
Sonia
5 months ago

If I don’t need 45, any problems you foresee cutting the recipe in half? Recipe looks amazing!

Daniyal Khizar
Daniyal Khizar
1 year ago

What would be a good substitute for hazelnuts, peanuts or almonds?
It’s very hard for me to buy hazelnuts here

Kimberly Johnson
Kimberly Johnson
1 year ago

These look perfect! I would like to make them and mail them to my kids for Easter. How would they hold up in the mail? I have a lovely, sturdy box in which to send them.

Anna
Anna
1 year ago

Hey I was wondering if I can use hazelnut meal instead of hazelnuts?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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