Ferrero Rocher Truffles Recipes

HOMEMADE FERRERO ROCHER TRUFFLES

Steps:

• Roast your hazelnuts if they are raw, this step will take 10 minutes more: preheat the oven to 350F and spread the whole hazelnuts, in a single layer, evenly over a baking tray. Roast in the oven for about 8 minutes or until the hazelnuts are lightly colored and toasted.
• Melt the chopped chocolate in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water; cook gently, stirring occasionally, until melted, 2 to 3 minutes. If you have a microwave: Place chopped chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted.
• Keep aside 12 whole hazelnuts for the centre and add the rest into a food processor. Blend until chopped into small pieces.
• Keep aside 2 Tbsp of these coarsely chopped hazelnuts for the coating.
• Keep blending the rest of hazelnuts into a smooth paste. This takes 1 or 2 minutes.
• Add cocoa powder, maple syrup, vanilla extract, 3 Tbsp of melted chocolate and a pinch of salt. Blend again until the ingredients start to stick together, you want a moist and sticky mixture.
• Roll the paste with your hands into small balls and insert a hazelnut into the center.
• Place the balls in the freezer for 5 minutes to harden.
• Add the 2 Tbsp of chopped hazelnuts to the melted chocolate (just make sure the melted chocolate is still runny and melted) and mix well.
• Once the balls are set, dip and roll them in the chocolate and hazelnut mixture and place them on a tray lined with parchment paper.
• Freeze again for about 5-10 minutes and then you can enjoy your homemade Ferrero Rocher.

FERRERO ROCHER-INSPIRED TRUFFLES RECIPE BY TASTY

Steps:

• Blend up the malted milk biscuits and put them into a big mixing bowl.
• Fold in the rice cereal and the Nutella.
• Take a big pinch of the mixture and roll into balls using your hands. Place the shaped mixture onto some baking paper and chill for 1 hour.
• Break up the chocolate and microwave it for 30 seconds, then stir.
• Microwave for another 30 seconds stirring again, add the butter and stir until you have a smooth mixture.
• Dip the Nutella balls into the chocolate coating them generously and place back onto the baking paper.
• Chill for a further 30 minutes to 1 hour.
• Enjoy!

HOMEMADE FERRERO ROCHER

Steps:

• Add the hazelnuts into a food processor (keep aside 40-45 hazelnuts for the center) and blend into a fine paste like consistency. It takes a 2-3 minutes.
• Add cocoa powder, vanilla extract, salt and maple syrup and blend until the ingredients start to stick together, just 20 seconds. You NEED the mix to be sticky and not dry. if it is not shapable then continue to blend.
• Roll into small balls, inserting a hazelnut into the center. Once they are all rolled, place in the fridge for an hour minimum to set them.
• Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.
• Then toss them in the chopped hazelnuts and coat them all over. Place them on a tray lined with parchment.
• Store in the fridge until ready to enjoy. They will stay fresh in the fridge for up to 3 days.

FERRERO ROCHER TRUFFLES

Steps:

• Mix together rice bubbles and icing sugar.
• Melt copha, butter, hazelnut spread and peanut butter until melted and combined.
• Pour melted mixture into dry ingredients. Mix well.
• Roll teaspoons full of mixture into balls. Place on tray and refrigerate until set.
• Melt chocolate and extra copha and coat truffles. Set on tray in fridge.
• Store in airtight container in fridge.
• Can decorate with white chocolate.