How to Make Homemade Ferrero Rocher Truffles
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How to Make Homemade Ferrero Rocher Truffles ~ this is it guys, the ultimate decadent treat made right in your own kitchen!
makes 24 truffles
- 1 cup whole hazelnuts, plus 24 whole hazelnuts for candy centers
- 1 cup of crushed wafer cookie crumbs
- 1 cup chocolate hazelnut spread, such as Nutella, that has been refrigerated for at least 2 hours, or over
- 3 cups dark chocolate chips
- 2 tsp coconut oil
- Set oven to 350F
- Put the hazelnuts on a dry baking sheet and bake for 12-15 minutes, giving the pan a shake once or twice during that time.
- Let the nuts cool, and then rub them in a clean dish towel to remove the bitter skins.
- Grind the nuts in a food processor until they are finely ground, but don't grind them too far or you'll get hazelnut butter! I like to pulse the machine until I get the results I'm after. Remove the nuts to a bowl.
- Put the crushed cookies in another bowl. Combine half of the chopped nuts with the crushed cookies and mix well.
- Use a small, 1 inch scoop to form small balls of the chilled hazelnut spread and push a whole hazelnut into the center. Bury the nut and then roll each ball in the nut/crumb mixture. Make sure to get each truffle well coated. Set the balls onto a foil lined baking sheet.
- When you have finished with all the balls, place the baking sheet in the freezer for one hour, until the truffles are very firm.
- Meanwhile heat the chocolate chips and coconut oil in a microwave safe bowl in the microwave for one minute. Stir, and then, if necessary, microwave for additional short spurts of 15 seconds, stirring in between, until completely melted.
- Set aside 2 tablespoons of the remaining crushed nuts for garnishing your truffles, and then mix the rest into the melted chocolate.
- Line a fresh tray with parchment paper or a silicone mat. I like to keep the truffles in the freezer until I'm ready to dip them, so I remove a few at a time and work in batches. Dip each truffle into the chocolate, let the excess drip off, and set on the lined tray. Dust with crushed hazelnuts.
- The truffles will firm up eventually at room temperature, but I like to put them in the refrigerator to harden, and then you can set them on a tray, or package them however you like. I store them in the refrigerator until I'm ready to serve or gift them.