Homemade Ferrero Rocher
Hazelnut chocolate will forever be one of my guilty pleasures, and these homemade Ferrero Rocher truffles combine all the flavors I love in bite-sized packages. All you need are 8 ingredients for dairy-free, vegan, gluten-free, hazelnut truffles that can be also made refined sugar-free!
Servings 14
Equipment
- Food processor*
Ingredients
Rocher Mixture:
- 3/4 cup (110 g) whole hazelnuts (reserve 14 nuts)
- 1/4 cup (60 g) hazelnut butter or nut/seed butter of choice (*see notes)
- 2 tbsp cacao powder or cocoa powder
- 1 1/2 tsp vanilla extract
- 1 tbsp coconut oil melted
- 2 tbsp (40 g) maple syrup (*see notes)
- Pinch of sea salt
Chocolate Mixture:
- 1/3 cup (75 g) mini chocolate chips dairy-free (*see notes)
- 1 tsp coconut oil
- 2-3 tbsp hazelnuts chopped
Instructions
- You can watch the short video for visual instructions.Set aside 14 whole hazelnuts for the center of each ball. You might not need all of them, it depends on the size of the balls (the recipe makes 12-14 balls). Process the remaining whole hazelnuts in a food processor for a couple of seconds until they are coarse but not fine like flour.
- Add all other ingredients of the Rocher Mixture (not the Chocolate Mixture) and blend again for a couple of seconds. Stop the food processor and scrape down the sides of the machine with a spatula. Blend or pulse again for a few seconds. The mixture should hold together and be slightly sticky.
- Use about 1 tsp of the mixture per ball and shape it with your hands to form a ball. Place a whole hazelnut into the center and seal the ball, then roll it between your hands. Make this with the remaining dough. Place all balls on a plate lined with parchment paper.
- Add the dairy-free chocolate chips (you can use dark chocolate instead) and 1 tsp coconut oil to a bowl. Heat water in a saucepan and place the bowl with the chocolate on top of the saucepan (double boiler). Bring the water in the saucepan to a boil, then turn off the heat. Stir the chocolate with a spoon until it's melted.
- Transfer the chopped hazelnuts to the chocolate and stir with a spoon. Then dip each Ferrero Rocher ball into the chocolate to coat it from all sides. Do this with all remaining balls and then put them back on the plate.
- Put the plate in the fridge until the balls firm up (about 30 minutes). You can also put them in the freezer for about 15 minutes. Enjoy! Store leftovers in the fridge for up to 2 weeks or in the freezer for up to 4 months.
Notes
Video Of The Recipe
- Hazelnut butter will taste the best in this recipe but since it's hard to get, it's also fine if you use any other nut or seed butter like almond butter, peanut butter, sunflower seed butter, etc.
- You can also make your own hazelnut butter (check the Tips & Variations above).
- Feel free to use any other liquid sweetener such as brown rice syrup, date syrup coconut syrup, agave syrup, etc.
- Read the Tips & Variations if you want to make this recipe keto friendly/low carb.
- I prefer dairy-free semi-sweet or refined sugar-free mini chocolate chips. You can use regular-sized chocolate chips (use the measurement in grams) or a bar of chocolate.
- Check the step-by-step photos in the blog post above.
Nutrition Facts
Homemade Ferrero Rocher
Amount per Serving
Calories
120
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
15
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.