Copycat Ferrero Rocher Candy Recipe

Homemade Ferrero Rocher (Hazelnut Truffles) Bigger …

WEBDec 1, 2016 · Instructions. Add the 2 cups (10oz/284g) of hazelnuts into a food processor (keep aside 40-45 hazelnuts for the center) and blend …

Rating: 4.6/5(168)
1. 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.
2. 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.
3. 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.
4. Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.

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Homemade Ferrero Rocher Lazy Cat Kitchen

WEBApr 28, 2017 · Place the broken-up chocolate in a glass bowl over a water bath and melt very slowly (I use setting 1 out of 6). Once the chocolate …

Rating: 5/5(9)
1. Chop your chocolate roughly - I tend to whack an unopened packet against my workbench to break it up ;) . Place the broken-up chocolate in a glass bowl over a water bath and melt very slowly (I use setting 1 out of 6). Once the chocolate has melted, remove it from the heat, but keep the bowl over the hot water.
2. As the chocolate is melting, place the coconut milk in a small pot and warm it up a little bit. Dissolve the instant coffee in the warmed-up milk. I went for 2 tsp of instant coffee to get a hint of coffee in the truffles. If you don't want to taste coffee, go for 1 tsp instead - this will simply bring out the chocolate flavour more.
3. Slowly add warm coconut milk to the melted chocolate. If it seizes (chocolate becomes grainy and hard), don't worry, it happens sometimes but as we are essentially making a ganache here, that's no problem. Just keep on adding milk and whisking at the same time. At some point the chocolate will return to its glossy and runny state.
4. Whisk in the maple syrup and finally the hazelnut butter. If you happen to have hazelnut (or vanilla extract), add a few drops (you could use both!), but I also made a batch without them and, while they deepen the flavour, they are totally optional.

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