HOMEMADE FERRERO ROCHER
Make my Homemade Ferrero Rocher (Chocolate Hazelnut Truffles), which are easy no-bake edible gifts for the holidays or any time!
Provided by Adapted from Further Food
Categories Dessert
Time 30m
Number Of Ingredients 7
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.
HAZELNUT ROCHERS
These luxurious chocolate treats are perfect for a special occasion. No-one will be able to resist the smooth praline centre and crunchy outer chocolate shell
Provided by William Curley
Time 2h35m
Yield makes 40-50
Number Of Ingredients 10
Steps:
- To make the ganache, pour the cream into a saucepan and scrape in the seeds from the vanilla pod, along with the pod. Bring to the boil, then remove from the heat and leave to infuse for 30 mins. Strain the infused cream into a clean saucepan, add the sugar and bring to the boil.
- Put the Gianduja and dark chocolate in a mixing bowl. Pour the hot cream over the chocolate, and mix until everything forms a thick melted chocolate mixture.
- Add the butter and mix well until fully incorporated. Leave the ganache to set at room temperatire for 1-2 hrs.
- To assemble, put the ganache in a piping bag fitted with a 12mm nozzle. Pipe small 'bulbs' of the ganache onto a lined tray. Put a whole rosted hazelnut into each bulb of ganache.
- Pipe a larger bulb of ganache on top of each hazelnut and leave to set for 1 hr in the fridge.
- Roll each bulb into a sphere and coat in feuillantine, then chill while you prepare the nutty chocolate.
- Temper the milk chocolate by melting 2/3 of it in a bowl to 45C-50C set over a pan of simmering water. Add the remaining chocolate to allow it to cool to 26C-27C, then melt back to 29C-30C.
- Add the almonds to the tempered chocolate. Remove the ganache from the fridge and use a fork to dip each into the nutty chocolate. If the chocolate thickens too much, warm it slightly.
- Place each rocher on a lined tray to set for 1-2 hrs in a cool, dry area before decorating with gold leaf to finish, if you like. Will keep for one week stored in an airtight container in a cool, dry place.
Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
HAZELNUT-ORANGE ROCHERS
Rocher may mean "rock" in French, but with crisp outsides that yield to soft, chewy centers, these cookies hardly resemble their namesake. The batter must be refrigerated overnight so that it is firm and thoroughly chilled before baking.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 26
Number Of Ingredients 7
Steps:
- Pulse toasted hazelnuts, confectioners' sugar, and salt in a food processor until finely ground (mixture should be powdery). Add egg whites and orange zest and juice, and pulse until combined. Transfer batter to an airtight container, and refrigerate overnight.
- Preheat oven to 350 degrees. Nest 2 baking sheets (to prevent bottoms of cookies from browning too quickly), and line top sheet with parchment. Drop tablespoons of batter onto lined sheet, spacing them 1 inch apart. Shape each into a mound, top with 2 hazelnut halves, and sprinkle generously with sanding sugar. Refrigerate remaining batter.
- Bake cookies, rotating sheets from front to back halfway through, until golden brown, 20 to 23 minutes. Let cool completely on a wire rack. Repeat with remaining batter.
ORANGE HONEY GLAZED HAZELNUTS
Steps:
- Heat the oven to 375 degrees F. Grease a cookie sheet or line it with waxed paper or a nonstick baking mat. Toss all of the ingredients together in a bowl and turn out onto the prepared pan, spreading out the hazelnuts so they do not touch. Bake until lightly toasted, stirring occasionally to prevent sticking. Check at 15 minutes then let bake for another 5 to 10 minutes. Loosen the hazelnuts from the bottom of the pan with a spatula and cool in the pan at room temperature; store in airtight container.
CHOCOLATE AND ORANGE HAZELNUT COOKIES
Steps:
- Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
- Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
- Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
- Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
CHOCOLATE-ORANGE HAZELNUT BARK
The slight bitterness of orange zest and a sprinkling of salt round out the richness of the chocolate and hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Line a small (9-by-13-inch) baking sheet with aluminum foil; refrigerate. With a vegetable peeler, remove zest from half the orange. With a sharp knife, cut zest into very thin strips, each about an inch long.
- Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted and completely smooth. Mix in half the zest and hazelnuts. Immediately, pour onto prepared baking sheet; with a flexible rubber spatula, spread into an 8-by-10 inch rectangle about 1/4-inch thick. (To help spread chocolate, tip baking sheet up and down.) Sprinkle with remaining zest, nuts, and coarse salt.
- Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.
FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS
These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.
Provided by Edd Kimber
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
- Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
- For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
- Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
- Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
- For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
- To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.
More about "hazelnut orange rochers recipes"
LUKEY’S HAZELNUT ROCHERS — COOK WITH LUKE
From cookwithluke.com
Author Luke Hines
FERRERO ROCHER RECIPE (HOMEMADE HAZELNUT TRUFFLES)
From pickyeaterblog.com
HOMEMADE FERRERO ROCHER (HAZELNUT TRUFFLES) - ELAVEGAN
From elavegan.com
21 HAZELNUT DESSERTS TO MAKE ASAP - ALLRECIPES
From allrecipes.com
NO-CHURN FERRERO ROCHER NUTELLA ICE CREAM ~ RECIPE
From queensleeappetit.com
FERRERO ROCHER CAKE - LIV FOR CAKE
From livforcake.com
HAZELNUT-ORANGE ROCHERS RECIPE | EPICURIOUS.COM
From epicurious.com
Servings 26Category American, Cookie, Dessert, Nutmeg
HOMEMADE FERRERO ROCHER RECIPE - SPATULA DESSERTS
From spatuladesserts.com
HAZELNUT TRUFFLES (VEGAN FERRERO ROCHER) - ALPHAFOODIE
From alphafoodie.com
HAZELNUT AND APRICOT ROCHERS | SAVEUR
From saveur.com
FERRERO ROCHER CAKE RECIPE: CHOCOLATE & HAZELNUT PERFECTION
From youtube.com
GIANT FERRERO ROCHER HAZELNUT MOUSSE CAKES - SUGARHERO
From sugarhero.com
HOMEMADE FERRERO ROCHER HAZELNUT TRUFFLES - THRIFTY DIY DIVA
From thriftydiydiva.com
HAZELNUT LOG CAKE (FERRERO ROCHER INSPIRED) - MOMSDISH
From momsdish.com
HAZELNUT-ORANGE ROCHERS RECIPE | RECIPE | RECIPES, FOOD …
From pinterest.com
HAZELNUT-ORANGE ROCHERS RECIPE | MARTHA STEWART …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love