How to Make Ferrero Rocher at Home (With Homemade Nutella & Shells)

Ingredients

• 2/3 cup Powdered Sugar (75 g, sifted fine)
• 1/2 cup Cocoa Powder (50 g, unsweetened)
• 1 cup Hazelnuts (150 g, raw; will be dry‑roasted)
• 1 tbsp Coconut Oil (Melted; can substitute with butter)
• 1/4 tsp Salt (Fine sea salt)
• 1 cup All-Purpose Flour (For the crunchy shell dough)
• 3 tbsp Powdered Sugar (For the shell dough)
• 2 tbsp Butter (30 g, softened and cubed)
• 3 tbsp Milk (Chilled, for dough)
• 200 g Milk Chocolate (Good quality chips or bars, for final coating)
• 1/4 cup Roasted Hazelnuts (whole) (For garnish inside each chocolate)

Instructions

1. Prepare Cocoa‑Sugar Powder

   Combine the powdered sugar and cocoa powder in a bowl and grind together for about one minute until a very fine powder forms.

   Time: PT1M

2. Dry‑Roast Hazelnuts

   Heat a pan over medium heat, add the hazelnuts and stir continuously until they turn aromatic and lightly browned, about five minutes. Transfer to a plate and let cool completely.

   Time: PT10M

3. Grind Hazelnuts into Paste

   Place the cooled hazelnuts in a food processor and blend until they turn into a smooth, buttery paste.

   Time: PT2M

4. Make Homemade Nutella

   Add the melted coconut oil, salt, and the cocoa‑sugar powder to the hazelnut paste. Blend until fully incorporated and glossy.

   Time: PT2M

5. Prepare Crunchy Shell Dough

   In a bowl combine all‑purpose flour, 3 tbsp powdered sugar, and softened butter. Mix until crumbly, then add chilled milk and knead into a smooth dough.

   Time: PT5M

6. Chill Dough

   Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.

   Time: PT30M

7. Roll, Cut, and Prick Shells

   Divide the chilled dough into two portions. On a lightly floured surface roll each portion thin (about 2 mm). Use a round cutter to cut circles, then prick each circle all over with a fork to stop puffing.

   Time: PT5M

8. Bake Shells

   Place the pricked circles on a parchment‑lined baking sheet and bake in a pre‑heated oven at 350°F for 5–8 minutes, until golden and crisp.

   Time: PT8M

   Temperature: 350°F

9. Cool and Trim Shells

   Remove the shells from the oven, let them cool on a wire rack, then trim any uneven edges with a small knife.

   Time: PT5M

10. Fill Shells with Nutella and Add Hazelnuts

    Transfer the homemade Nutella to a piping bag. Pipe a small amount into each shell, then press a whole roasted hazelnut on top of the filling.

    Time: PT5M

11. Freeze Filled Shells

    Place the filled shells on a tray and freeze for 15 minutes to set the filling.

    Time: PT15M

12. Melt Milk Chocolate

    Melt the milk chocolate in a microwave in 20‑second bursts, stirring between bursts, until smooth.

    Time: PT2M

13. Coat with Chocolate and Chill

    Dip each frozen shell into the melted chocolate, ensuring an even coating. Place coated chocolates back on parchment and refrigerate for 10–15 minutes until the chocolate sets.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Powdered Sugar: Confectioners sugar, Granulated sugar blended
• Instead of Cocoa Powder: Dutch‑processed cocoa powder
• Instead of Hazelnuts: Almonds (different flavor)
• Instead of Coconut Oil: Unsalted butter, Vegetable oil, Ghee
• Instead of All-Purpose Flour: Cake flour
• Instead of Powdered Sugar: Confectioners sugar
• Instead of Butter: Margarine, Coconut oil
• Instead of Milk: Plant‑based milk
• Instead of Milk Chocolate: Dark chocolate (will change flavor)

Equipment Needed

• Pan
• Food Processor
• Mixing Bowl
• Spatula
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Rolling Pin
• Round Cookie Cutter or Cup
• Fork or Skewer
• Piping Bag
• Refrigerator
• Freezer
• Microwave or Double Boiler

Critical Steps — Do Not Skip

• Dry‑roasting hazelnuts until aromatic
• Grinding hazelnuts to a smooth paste
• Chilling the shell dough for at least 30 minutes
• Pricking the dough circles before baking to prevent puffing
• Baking shells just until golden (5‑8 minutes)
• Freezing filled shells before the final chocolate coating
• Ensuring melted chocolate does not overheat

Chef Tips from the Video

• Toast hazelnuts on low heat for a deeper flavor; watch closely to prevent burning.
• For an extra crunch, sprinkle finely chopped hazelnuts on the outer chocolate coating before it sets.
• Use a silicone mat instead of parchment for easier release of the chocolate coating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Can be frozen for up to 1 month; thaw at room temperature before serving.

Room temperature: Best enjoyed within 2 days at room temperature; keep away from direct sunlight.

Make-Ahead Tips

• Prepare the hazelnut‑cocoa spread (Nutella) up to 3 days ahead and store refrigerated.
• The shell dough can be made and chilled a day before baking.
• Baked shells keep well in an airtight container for up to a week before filling.

Frequently Asked Questions