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