If you have ever dreamed of recreating the magic of the iconic chocolate treat right in your own kitchen, this Homemade Ferrero Rocher Chocolates Recipe is exactly the journey you want to embark on. Rich, creamy, and loaded with the irresistible crunch of hazelnuts, these homemade delights bring the luxury of the famous Ferrero Rocher into your hands, perfect for gifting or indulging yourself. From silky ganache to the perfectly crisp hazelnut coating, every bite is a celebration of flavors and textures that will captivate both chocolate lovers and confectionery enthusiasts alike.
Ingredients You’ll Need
Gathering simple yet quality ingredients is the first secret in crafting these dream chocolates. Each element plays a starring role, contributing to the luscious creaminess, delightful crunch, and signature flavor that make Ferrero Rocher so beloved.
- Callebaut Milk Chocolate (55g): Essential for the rich, smooth ganache base that melts in your mouth.
- Nutella (80g): Adds that unmistakable hazelnut-chocolate spread flavor and silky texture.
- Heavy Cream (65g, 36% fat): Creates a luscious ganache by blending perfectly with chocolate and Nutella.
- Unsalted Butter (35g, room temperature): Adds silkiness and smooth finish to the ganache.
- Whole Roasted Hazelnuts (15 pieces): The crunchy heart of each chocolate ball, providing that signature Ferrero Rocher center.
- Callebaut Milk Chocolate (100g): Used for the outer chocolate coating, rich and glossy.
- Chopped Hazelnuts (100g): Adds texture and the irresistible hazelnut crunch on the exterior.
- Callebaut Milk Chocolate (50g, tempered): For a final smooth coating to seal and shine your chocolates like a pro.
How to Make Homemade Ferrero Rocher Chocolates Recipe
Step 1: Prepare the Ganache
Begin by melting the Nutella and 55 grams of Callebaut milk chocolate together carefully in the microwave. Stir every 30 seconds to ensure the mixture stays smooth without overheating—aim to keep the temperature below 45°C (113°F). This temperature control keeps the chocolate tempered properly for a silky texture.
Step 2: Blend in the Cream and Butter
Heat the heavy cream until it’s just simmering, then pour it over the Nutella-chocolate mixture and stir gently. Next, add the soft, room temperature butter and mix until everything is completely smooth. Transferring this ganache to a large bowl helps it spread thinly for even chilling.
Step 3: Chill the Ganache
Place the bowl in the fridge for at least one hour to let the ganache set firmly. This step is vital to achieve that perfect consistency that’s easy to shape later on.
Step 4: Roast and Prepare Hazelnuts
While the ganache chills, roast whole hazelnuts at 200°C (392°F) for about 10 minutes. Removing their skins brings out a deeper, nuttier flavor and a more pleasing texture—definitely worth the extra step!
Step 5: Assemble the Chocolates
Place 15 roasted hazelnuts spaced on a silicone baking mat or parchment paper. Once chilled, spoon or pipe the ganache over these nuts evenly, covering them completely. Return them to the fridge for an hour so they solidify into small mounds.
Step 6: Shape the Chocolate Balls
Using clean hands with gloves, gently mold the ganache-covered nuts into smooth balls, making sure the hazelnut stays centered. This tactile step might feel messy, but it’s the magic moment where each Ferrero Rocher begins to take its irresistible shape. Then chill in the fridge for 2 hours, allowing them to set thoroughly before coating.
Step 7: Coat with Chocolate and Hazelnuts
Freeze the balls for 15 minutes to firm them up, then melt 100 grams of milk chocolate, again taking care not to exceed 45°C. When the chocolate cools to a warm 30-35°C, dip each ball completely and immediately roll it in the chopped hazelnuts for that signature texture and crunch. Place the balls on parchment paper and refrigerate for 15 minutes to set.
Step 8: Final Chocolate Coat
Temper the remaining 50 grams of milk chocolate and apply a thin outer layer over each ball with gloved hands. This final coat adds that professional glossy finish and keeps your chocolates looking fabulous. Let them chill again for 15 minutes, and then your Homemade Ferrero Rocher Chocolates are ready to enjoy!
How to Serve Homemade Ferrero Rocher Chocolates Recipe
Garnishes
For some extra flair, consider decorating your chocolates with a drizzle of dark chocolate or a sprinkle of edible gold dust. A light dusting of cocoa powder can also add an elegant contrast and depth to the presentation, making your Homemade Ferrero Rocher Chocolates Recipe shine even more.
Side Dishes
These chocolates are perfect on their own, but pairing them with a smooth espresso or a glass of robust red wine can elevate the tasting experience. Fresh berries or a scoop of vanilla bean ice cream also complement the rich hazelnut and chocolate flavors beautifully.
Creative Ways to Present
Wrap individual chocolates in gold foil to mimic the classic look or place them in small decorative boxes as thoughtful gifts. For parties, arrange them on a tiered dessert stand or serve atop mini cupcake liners for a festive touch that invites guests to indulge.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Homemade Ferrero Rocher Chocolates in an airtight container in the refrigerator. Stored properly, they stay fresh and delectable for up to two weeks, allowing you to savor the experience a little longer.
Freezing
You can freeze these chocolates for up to three months if you want to prepare in advance or keep them for special occasions. Just wrap them individually in plastic wrap and place them in a freezer-safe container to prevent freezer burn.
Reheating
When you’re ready to enjoy frozen chocolates, let them thaw naturally in the fridge for several hours. Avoid microwaving or direct heat to maintain their texture and avoid melting the smooth chocolate coating prematurely.
FAQs
Can I use a different type of chocolate for this Homemade Ferrero Rocher Chocolates Recipe?
Absolutely! While Callebaut milk chocolate is fantastic for its creamy texture and melting quality, you can substitute with any good quality milk or even dark chocolate according to your taste preferences. Just remember that different chocolates melt at slightly different temperatures.
Do I need to temper the chocolate for coating?
Tempering is highly recommended, especially for the final coating layer. It gives the chocolate a beautiful sheen and crisp snap, preventing it from melting too easily at room temperature and keeping your chocolates looking professional.
What if I can’t find whole roasted hazelnuts?
Raw hazelnuts will work as well, but roasting them yourself enhances their flavor and crunch dramatically. Simply roast in the oven at 200°C (392°F) for about 10 minutes and rub off the skins for the best results.
Can these chocolates be made vegan or dairy-free?
To make a dairy-free version, you can try substituting the heavy cream and butter with coconut cream and a plant-based butter alternative. Choose vegan chocolate and a suitable hazelnut spread without dairy, but keep in mind the texture might vary slightly from the traditional version.
How long does it take to make these chocolates?
The process takes about 3 hours in total, including chilling and setting times. Most of the time is hands-off, letting the ganache and chocolate set. Patience is key for perfect Homemade Ferrero Rocher Chocolates that taste worth every minute.
Final Thoughts
If you’re craving a show-stopping homemade treat that’s sure to impress, this Homemade Ferrero Rocher Chocolates Recipe is your new best friend. From the creamy hazelnut ganache center to the crunchy nut-coated shell, making these chocolates is a rewarding experience that connects you with the nutty, chocolaty joy we all love. Get ready to delight yourself and everyone around you — your kitchen is about to become a little bit more magical.
Print
Homemade Ferrero Rocher Chocolates Recipe
- Total Time: 3 hours 40 minutes
- Yield: 15 servings
Description
This homemade Ferrero Rocher recipe recreates the iconic chocolate and hazelnut treat with a creamy ganache center, roasted hazelnuts, and a crunchy hazelnut chocolate coating. Perfect for impressing guests or gifting, these exquisite chocolates combine silky Nutella ganache, crunchy hazelnuts, and rich milk chocolate for an indulgent homemade delight.
Ingredients
Ganache
- 55 g Callebaut Milk Chocolate (callets)
- 80 g Nutella
- 65 g Heavy Cream (fat 36%)
- 35 g Unsalted butter (room temperature)
Hazelnut Center
- 15 pieces Whole roasted hazelnut
Coating
- 100 g Callebaut Milk Chocolate (callets)
- 100 g Chopped hazelnuts
- 50 g Callebaut Milk Chocolate (callets) (tempered)
Instructions
- Prepare the Ganache: Melt Nutella and 55 g of Callebaut milk chocolate in the microwave, stirring every 30 seconds, ensuring the temperature does not exceed 45°C (113°F).
- Heat Cream: Warm 65 g of heavy cream until simmering, then pour it over the chocolate and Nutella mixture. Stir gently to combine.
- Add Butter: Incorporate 35 g of softened unsalted butter into the ganache and stir until smooth.
- Set Ganache: Transfer the ganache into a large bowl to spread it thinly and refrigerate for a minimum of 1 hour until firm.
- Roast Hazelnuts: Oven roast the hazelnuts at 200°C (392°F) for 10 minutes. Once cooled, remove their skins.
- Assemble Hazelnut Centers: Place 15 hazelnuts evenly on a baking sheet or silicone mat.
- Pipe Ganache: After the ganache has set, place it into a piping bag and pipe equal amounts over each hazelnut to cover them.
- Chill Ganache Covered Nuts: Refrigerate for 1 hour to let the ganache set around the hazelnuts.
- Form Balls: Using gloves, gently shape the ganache-covered hazelnuts into balls, ensuring the hazelnut remains centered inside. The ganache should still be soft.
- Chill Balls: Refrigerate the balls for 2 hours to firm up before coating.
- Freeze Before Coating: Place the balls in the freezer for 15 minutes to prepare for coating.
- Melt Chocolate for Coating: Melt 100 g of Callebaut milk chocolate in the microwave, stirring every 30 seconds, ensuring temperature stays below 45°C (113°F).
- Coat with Chocolate and Hazelnuts: Dip each ball in the melted chocolate when it cools to 30-35°C, then immediately coat with the chopped hazelnuts.
- Set Coated Balls: Place coated balls on parchment paper and refrigerate for 15 minutes.
- Temper Additional Chocolate: Temper 50 g of milk chocolate and, using gloved hands, apply a thin layer over the coated balls for a polished finish.
- Final Chill: Refrigerate the bonbons for another 15 minutes to set the final chocolate layer.
- Enjoy and Store: Serve your homemade Ferrero Rocher treats chilled. Store any leftovers in the refrigerator for up to two weeks.
Notes
- Ensure chocolate temperatures do not exceed 45°C during melting to preserve temper and texture.
- Using gloves when handling ganache and coating helps maintain hygiene and avoid fingerprints.
- Roasting hazelnuts enhances their flavor and makes skin removal easier.
- The freezing step before coating helps maintain the shape of the balls during dipping.
- Tempering the final chocolate layer creates a shiny finish and crisp snap.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: European
