Ferrero Rocher is definitely one of my favorite sweets, and if it is served at the table, I won’t be able to skip it and will eat at least one, preferably two and even three.
This recipe is a homemade version to the popular chocolate balls, and is easy to make, vegan and even has a gluten free version. It’s delicious and if you like chocolate and hazelnuts you just have to try it!
Photo: Natalie Levin
Homemade Ferrero Rocher
12-15 Ferrero Rocher
For the candy:
50 grams Pailleté Feuilletine
50 grams toasted hazelnuts, finely chopped
140 grams praline paste
1/8 tsp. fine salt
For the filling:
12-15 whole hazelnuts, roasted and peeled
For the topping:
200 grams dark chcolate
10 grams cocoa butter
50 grams toasted hazelnuts, finely chopped
Preparation:
- Mix Pailleté Feuilletine, chopped nuts, praline paste and salt to relatively solid mixture.
- Cool the mixture in the refrigerator for about an hour.
- Form balls of the mixture and put 1 whole hazelnut inside each ball.
- Chill the balls in the freezer for about an hour.
- Coating: temper the chocolate and cocoa butter.
- Add in chopped nuts and mix until they are assimilated into the mixture.
- Dip each ball in the chocolate coating and place on a baking tray lined with baking paper until chocolate sets.
- Serve at room temperature.
Notes:
- You can use any kind of nut you like instead of hazelnuts.
- Pailleté Feuilletine is a caramelized wafer-thin chips. You can get it in baking specialty stores for products and raw materials.
- Instead of Pailleté Feuilletine you can use plain crushed cornflakes or rice crispies.