Homemade Ferrero Rocher
This Homemade Ferrero Rocher recipe is seriously better than the original: a whole roasted hazelnut in the heart, a delicious creamy hazelnut filling around, all covered with chocolate and crunchy hazelnut pieces.
- Prep time
- 1 hr
- Cook time
- 2 hr 6 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 55 g Callebaut Milk Chocolate (callets)
- 80 g Nutella ()
- 65 g Heavy Cream (fat 36%)
- 35 g Unsalted butter (room temperature)
- 15 pieces Whole roasted hazelnut
- 100 g Callebaut Milk Chocolate (callets)
- 100 g Chopped hazelnuts
- 50 g Callebaut Milk Chocolate (callets) (tempered)
Instructions
- 1
Melt Nutella and chocolate in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F
- 2
Heat cream until simmering, pour on chocolate and Nutella mixture, stir
- 3
Add in soft room temp butter, stir
- 4
Move the ganache into a large bowl so it will spread thin. Leave the ganache to set in the fridge for min 1h
- 5
Oven roast hazelnut at 200C / 392 F for 10 minutes. Remove skin
- 6
Place 15 hazelnuts on a piece of baking sheet or Silicone baking mat
- 7
Once ganache sets in fridge, move it into a piping bag and pipe it over the 15 hazelnut pieces equally
- 8
Let it set for 1h in the fridge
- 9
Using your hands form balls out of the piped shapes. Make sure hazelnut piece stays in the heart of the ball. Use gloves as ganache will be still rather soft
- 10
Let it set again in the fridge for 2h before coating
- 11
Move the balls into the the freezer for 15 minutes before coating
- 12
Melt milk chocolate (100g) in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F
- 13
Coat the Ferrero Rocher balls first with melted chocolate (when chocolate around is 30-35C) then immediately coat with the chopped hazelnut
- 14
Set the balls aside on parchment paper and let them set in the fridge for 15 minutes
- 15
Temper a small amount of milk chocolate (50g) and using your hands apply a thin layer of chocolate coating onto balls . Use gloves
- 16
Let the bonbons rest again 15 minutes in the fridge then Enjoy!
- 17
Store in fridge for 1-2weeks