Nutella Candy: Ferrero Rocher
Make your own Ferrero Rocher candy with only four ingredients! If you’ve never experienced the chocolate hazelnut blss that is Ferrero Rocher, then you don’t know what you’ve been missing. Fortunately, this homemade version is every bit as good (I even think better), than the store bought kind. And if you’re already a Nutella fan, then you know you’re in for a delight. This is a very easy recipe for homemade Ferreros and tastes like absolute heaven, so I do hope you give it a try!
Ingredients
- 1 cup (155g) whole raw hazelnuts – separate out 36 good looking whole nuts for the centers
- 1 cup (255g) Nutella hazelnut chocolate spread
- 1/2 cup (75g) crushed hazelnut wafer cookies (I used Pepperidge Farm’s Pirouettes, but any wafer will do!)
- 1 cup (175g) chocolate: dark or milk – your choice. Use something nicer than chocolate chips. I was really sad I tried this shortcut.
Tools
- Bowls
- Spoon or silicone spatula
- Cookie Scoop – I use this one
- Cookie sheet or tray
- Makes about 3 dozen
- In a food processor (or with a knife), chop the hazelnuts finely, but be careful not to process them into a paste. Although, if you do, might as well keep going and make delicious hazelnut butter and be done with it. Or don’t. Thirty seconds or so should do.
- Repeat with wafers.
- Combine half of the chopped nuts with the Nutella and mix well. Refrigerate.
- Combine the rest of the nuts with the chopped wafers.
- You’re a third of the way there!
- When the Nutella mixture is quite firm (maybe an hour in the fridge – I know, it’s a long time. Go play a few rounds of Candy Crush to keep you in the mood), prep a baking sheet or tray that can fit in your freezer by lining it with parchment, foil, or one of those handy Silpats.
- Scoop out small balls of the Nutella mixture and push a whole hazelnut (that you set aside earlier!) into the center of each one.
- Roll the balls in the wafer/nut mixture and place on the tray. Freeze until firm – another hour.
- At this point, you may be experiencing some frustration from the amount of sheer waiting you have to do. You know what helps the time go by? Eating some of your undipped Ferrero Rochers. I won’t tell. Plus you’ll be so excited at how good they are already that you won’t mind waiting a bit more for the final step!
- Melt the chocolate in the microwave or a baine marie (see how the pros do it here).
- Using a toothpick or a plastic fork with the middle tines snapped off, dip the balls in the melted chocolate. Because the balls are part frozen, the chocolate should firm up very quickly. Repeat with the remaining balls and transfer to the fridge to set completely.
