Homemade Ferrero Rocher

Ingredients

• 200 g Whole hazelnuts (For the powder and the core)
• 100 g Cashews (Coarsely chopped)
• 150 g Wafers (thin crepes) (Crushed)
• 200 g Nutella (or chocolate‑hazelnut spread) (For the dough)
• 300 g 70 % cocoa dark baking chocolate (For coating)
• 10 g Salted butter (To lightly grease the hands)
• 1 pinch Salt (To enhance flavor)

Instructions

1. Toast the nuts

   Preheat the oven to 180°C. Spread the hazelnuts and cashews on a baking sheet lined with parchment paper and toast for 5 to 7 minutes until lightly golden. Let cool completely.

   Time: PT7M

   Temperature: 180°C

2. Grind the hazelnuts into a fine powder

   Place the cooled hazelnuts in the processor. Blend for 5 s at speed 4, then check the texture. Blend another 5 s if needed until you obtain a very fine powder. Sift to remove large pieces.

   Time: PT5M

3. Coarsely chop the cashews

   In the same processor, add the cashews and blend 5 s at speed 4 to obtain a coarse chop.

   Time: PT5M

4. Crush the wafers

   Add the wafers to the bowl and blend 5 s at speed 4. Collect the crumbs.

   Time: PT3M

5. Prepare the dough

   In the processor bowl, combine the hazelnut powder, coarsely chopped cashews, wafer crumbs, Nutella and a pinch of salt. Blend at speed 3 for 30 s until you get a homogeneous dough.

   Time: PT5M

6. Shape the balls and insert the core

   Lightly dampen your hands with a little salted butter. Take a small portion of dough, form a ball, place a whole hazelnut in the center and close the dough around it to obtain a smooth sphere. Repeat until the dough is exhausted.

   Time: PT10M

7. Chill the balls

   Place the balls on a parchment‑lined sheet, cover with plastic wrap and refrigerate for 30 minutes to firm up.

   Time: PT30M

8. Melt the chocolate

   Break the chocolate into pieces and put them in a heat‑proof bowl. Place the bowl over a pot of simmering water (bain‑marie) and stir until smooth. Remove from heat.

   Time: PT10M

9. Coat the balls with chocolate

   Using a fork or slotted spoon, dip each chilled ball into the melted chocolate, let excess drip off, then place back on the parchment.

   Time: PT5M

10. Set the chocolate

    Place the sheet with coated balls in the freezer for 15 minutes so the chocolate solidifies quickly.

    Time: PT15M

11. Package and serve

    Transfer the homemade Ferrero Rocher to trays or an airtight box. Store in the refrigerator or freezer depending on desired shelf life.

    Time: PT2M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

5 g

Fat

5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Whole hazelnuts: almonds, peanuts
• Instead of Cashews: peanuts, almonds
• Instead of Wafers (thin crepes): gluten‑free wafers, shortbread biscuits
• Instead of Nutella (or chocolate‑hazelnut spread): homemade hazelnut spread, sweet peanut butter
• Instead of 70 % cocoa dark baking chocolate: milk chocolate, white chocolate
• Instead of Salted butter: vegetable oil
• Instead of Salt: sea salt

Equipment Needed

• Oven
• Thermomix or food processor
• Baking sheet
• Parchment paper
• Bain‑marie (pot + heat‑proof bowl)
• Silicone spatula
• Mixing bowl
• Refrigerator
• Freezer
• Fork or slotted spoon

Critical Steps — Do Not Skip

• Toast the nuts to develop flavor.
• Obtain a very fine hazelnut powder.
• Chill the balls before coating.
• Melt the chocolate in a bain‑marie without burning.
• Set the chocolate quickly in the freezer.

Chef Tips from the Video

• Use lightly toasted hazelnuts for a stronger aroma.
• Lightly dust with cocoa powder or powdered sugar after coating for an elegant finish.
• If you don’t have wafers, very fine shortbread biscuits can replace them without losing crunch.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container.

Freezer: Up to 1 month. Defrost 15 minutes before serving.

Room temperature: Not recommended, the chocolate may melt.

Make-Ahead Tips

• The dough can be prepared 2 days ahead and kept in the refrigerator before shaping the balls.
• The balls can be coated and frozen, then removed from the freezer a few minutes before serving.