Best Homemade Ferrero Rocher Chocolates Recipes

HOMEMADE FERRERO ROCHER

Steps:

• 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.
• 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.
• 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.
• Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.
• Then toss them in the chopped hazelnuts and coat them all over. Place them on a tray lined with parchment.
• Store in the fridge until ready to enjoy. They will stay fresh in the fridge for up to 3 days.

HOMEMADE FERRERO ROCHER CHOCOLATES!

Steps:

• Melt copha and chocolate together.
• Pour a little into ice cube trays.
• Refrigerate/freeze to set.
• Spoon a bit of nutella into the centre of each chocolate.
• Place nut in the centre of each chocolate.
• Top with remaining chocolate.
• Sprinkle with chopped nuts.
• Place in freezer for 15-20 mins.

HOMEMADE FERRERO ROCHER CANDY

Steps:

• Cut off about 1 inch of the base of each ice cream cone. Spread a layer of Nutella on top of the cut side of the cone. Press about 1 tsp of the coarsley chopped nuts in the slots on the inside of each ice cream cone.
• Spread a thin layer of Nutella completely around each cone. Set the cones on parchment paper and place them in the freezer.
• Meanwhile, melt the chocolate in a microwave in 30 second increments, stirring in between. Stir in the finely chopped nuts.
• Remove the cones from the freezer. Carefully and quickly roll each piece around with a spoon in the melted chocolate mixture, shaking off any excess. Place them back on the parchment paper and put them in the freezer until the chocolate sets.
• Enjoy!