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