Homemade Ferrero Rocher

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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!

Homemade Ferrero Rocher

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


  1. Mix Pailleté Feuilletine, chopped nuts, praline paste and salt to relatively solid mixture.
  2. Cool the mixture in the refrigerator for about an hour.
  3. Form balls of the mixture and put 1 whole hazelnut inside each ball.
  4. Chill the balls in the freezer for about an hour.
  5. Coating: temper the chocolate and cocoa butter.
  6. Add in chopped nuts and mix until they are assimilated into the mixture.
  7. Dip each ball in the chocolate coating and place on a baking tray lined with baking paper until chocolate sets.
  8. Serve at room temperature.


  • 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.