Homemade Ferrero Rocher Chocolate Hazelnut Truffles

Ingredients

• 200 g Dark chocolate (70% cocoa) (Pâtissier grade, broken into pieces)
• 200 ml Heavy cream (Full‑fat, chilled)
• 200 ml Whole milk (Preferably fresh)
• 4 Egg yolks (Large, room temperature)
• 80 g Granulated sugar (Fine)
• 100 g Crêpes dentelles (wafer sheets) (Finely crushed)
• 100 g Praliné (hazelnut‑almond paste) (Valrona brand used in video)
• 50 g Additional dark chocolate for coating wafer (Same 70% chocolate, melted)
• 30 g Toasted hazelnuts (whole) (Halved for filling)
• 200 g Milk chocolate (Azia or similar) (Pâtissier grade, melted for glaze)
• 30 g Almonds, toasted and chopped (Adds crunch to glaze)
• 1 tsp Vanilla extract (Optional, for extra aroma)
• 1 pinch Sea salt (Enhances flavor of chocolate)

Instructions

1. Melt dark chocolate for the cream

   Place 200 g broken dark chocolate in a microwave‑safe bowl and melt in 30‑second bursts, stirring between bursts until smooth.

   Time: PT2M

2. Heat milk and cream

   In a medium saucepan, combine 200 ml whole milk and 200 ml heavy cream. Bring to a gentle boil over medium heat.

   Time: PT5M

   Temperature: ~100°C

3. Whisk egg yolks and sugar

   While the milk‑cream mixture heats, whisk 4 egg yolks with 80 g sugar in a large bowl until the mixture lightens and becomes slightly frothy.

   Time: PT3M

4. Temper the custard

   When the milk‑cream reaches a boil, remove from heat. Slowly pour the hot liquid onto the yolk‑sugar mixture while whisking constantly. Return the combined mixture to the saucepan.

   Time: PT2M

5. Cook custard to 83‑85 °C

   Place the saucepan back on low heat and stir continuously with a spatula until the mixture reaches 83‑85 °C (use a kitchen thermometer).

   Time: PT7M

   Temperature: 83-85°C

6. Combine custard with melted chocolate

   Remove the custard from heat. Pour the hot custard over the melted dark chocolate in three equal parts, stirring from the center outward after each addition until the mixture is smooth and glossy.

   Time: PT2M

7. Blend for silkiness

   Using an immersion blender, blend the chocolate‑custard mixture for about 30 seconds until fully homogeneous and silky.

   Time: PT1M

8. Chill the dark‑chocolate cream

   Transfer the cream to a container, cover, and refrigerate for at least 4 hours (or overnight) until firm.

   Time: PT4H

   Temperature: 4°C

9. Prepare crunchy coating

   Finely crush 100 g crêpes dentelles in a bowl, add 100 g praliné and 50 g melted dark chocolate, then mix until the wafer pieces are fully coated.

   Time: PT5M

10. Form half‑sphere shells

    Spoon a small amount of the crunchy mixture into each cavity of the 3 cm silicone demi‑sphere mold, pressing gently to create a thin, even layer and leaving a small well in the center. Freeze the molds for 30 minutes to set.

    Time: PT5M

    Temperature: -18°C (freezer)

11. Pipe the dark‑chocolate cream

    Remove the chilled cream from the fridge, give it a quick stir, and load it into a piping bag fitted with a plain tip.

    Time: PT2M

12. Fill shells with cream and add hazelnut

    Pipe a dollop of cream into each chilled shell, then place half a toasted hazelnut in the center of only one half of the shells (so each final rocher will contain one hazelnut).

    Time: PT5M

13. Assemble the rochers

    Gently press two filled halves together to form a sphere. If a shell cracks, return it to the freezer for a few minutes before completing assembly.

    Time: PT5M

14. Freeze assembled rochers

    Place the assembled rochers back in the freezer for 30 minutes to firm up before glazing.

    Time: PT30M

    Temperature: -18°C (freezer)

15. Prepare milk‑chocolate glaze

    Melt 200 g milk chocolate in a microwave‑safe bowl in 30‑second intervals, stirring between each. Once smooth, stir in 30 g toasted chopped almonds.

    Time: PT3M

16. Glaze the rochers

    Using a fork, dip each frozen rocher into the warm milk‑chocolate glaze, allowing excess to drip off. Place glazed rochers on a parchment‑lined tray.

    Time: PT5M

17. Final set

    Refrigerate the glazed rochers for 30 minutes to allow the glaze to harden completely.

    Time: PT30M

    Temperature: 4°C

Nutrition Facts

Calories

130

Protein

2 g

Carbohydrates

12 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dark chocolate (70% cocoa): Semi‑sweet chocolate, 70% cocoa chocolate chips
• Instead of Heavy cream: Half‑and‑half, coconut cream (for dairy‑free)
• Instead of Whole milk: 2% milk, unsweetened soy milk
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Granulated sugar: Caster sugar, powdered sugar (reduce by 10 g)
• Instead of Crêpes dentelles (wafer sheets): Waffle cookies, crushed
• Instead of Praliné (hazelnut‑almond paste): Homemade praliné, Nutella (less crunchy)
• Instead of Additional dark chocolate for coating wafer: Semi‑sweet chocolate
• Instead of Toasted hazelnuts (whole): Roasted almonds
• Instead of Milk chocolate (Azia or similar): Any good quality milk chocolate
• Instead of Almonds, toasted and chopped: Hazelnuts, toasted
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Sea salt: Kosher salt

Equipment Needed

• Microwave‑safe bowl
• Saucepan (medium)
• Whisk
• Immersion blender
• Silicone demi‑sphere mold (3 cm)
• Piping bag with plain tip
• Kitchen thermometer
• Spatula (silicone)
• Scale or measuring cups
• Freezer and refrigerator
• Fork (for dripping glaze)
• Parchment paper
• Small offset spoon or ice‑cream scoop
• Small cake‑design tool or teaspoon (optional)

Critical Steps — Do Not Skip

• Cooking the custard to exactly 83‑85 °C without overheating
• Coating the crushed wafer evenly with chocolate and praliné
• Forming intact half‑sphere shells that are thin yet sturdy
• Assembling the halves without breaking the shells
• Glazing the rochers before the chocolate sets

Chef Tips from the Video

• Toast nuts in a dry pan for 3‑4 minutes to enhance flavor before adding to glaze
• A pinch of sea salt in the dark‑chocolate cream balances sweetness
• Use a small offset spoon to create a uniform well in each shell for consistent filling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 6 days.

Freezer: Can be frozen for up to 1 month; thaw in fridge before serving.

Room temperature: Not recommended; chocolate glaze will soften.

Make-Ahead Tips

• Prepare the dark‑chocolate cream a day ahead and keep chilled
• Crunchy shells can be made up to 2 days in advance and stored frozen
• Glaze can be melted in batches and kept warm in a small thermos for quick dipping