Print

Homemade Ferrero Rocher Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

Homemade Ferrero Rocher is a decadent treat featuring a creamy Nutella ganache center with a crunchy whole hazelnut inside, coated with a mixture of chocolate wafer cookies and finely chopped hazelnuts, then dipped in dark chocolate and chopped hazelnuts for a perfect, elegant chocolate truffle.

Ingredients

Scale

Ganache Center

  • 28 whole roasted hazelnuts
  • 2 ounces dark chocolate, chopped
  • 1 tablespoon heavy cream
  • ½ tablespoon salted butter
  • ¼ cup homemade Nutella

Cookie Coating

  • 1 ¼ cup finely chopped chocolate wafer cookies
  • ½ cup finely chopped roasted hazelnuts
  • ⅔ cup homemade Nutella

Chocolate Coating

  • 10 ounces dark chocolate, chopped
  • ½ cup finely chopped roasted hazelnuts

Instructions

  1. Make the Ganache: In a heatproof bowl, combine the chopped dark chocolate, heavy cream, and salted butter. Microwave for 30 seconds, then stir well. Microwave for an additional 30 seconds until the chocolate is melted completely. Whisk until smooth and stir in the ¼ cup of homemade Nutella. Cover and refrigerate the mixture until firm, about 1 hour. To speed up this step, place it in the freezer.
  2. Form the Ganache Balls: Scoop 1 teaspoon of the chilled ganache mixture, press a whole roasted hazelnut into the center, then roll the mixture into a smooth ball with your hands. Place each ball on a parchment paper-lined baking sheet. Repeat this process until you have 28 truffles. Freeze the ganache balls for 15 to 30 minutes until firm.
  3. Prepare the Cookie Coating: In a medium bowl, combine the finely chopped chocolate wafer cookies, finely chopped roasted hazelnuts, and ⅔ cup homemade Nutella. Stir thoroughly until well mixed.
  4. Coat Ganache Balls: Scoop about ½ tablespoon (or a heaping teaspoon) of the cookie coating mixture. Wrap it evenly around each ganache ball to form a larger ball. Roll gently with your hands to smooth out. Place the coated balls back on the parchment paper and freeze for 1 hour. This step helps prevent messiness during later steps.
  5. Prepare the Chocolate Shell: Place 10 ounces of chopped dark chocolate in a heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until fully melted. Stir in the ½ cup of finely chopped roasted hazelnuts.
  6. Dip and Finish: Using two forks, dip each coated truffle into the melted chocolate mixture ensuring it is fully coated. Allow excess chocolate to drip off before placing the truffle onto parchment paper. Let the chocolate harden at room temperature or refrigerate. Once firm, truffles can be wrapped in foil (optional) and stored in the refrigerator for optimal freshness.

Notes

  • Use homemade Nutella for authentic flavor; store-bought Nutella can be substituted.
  • Freezing steps help maintain the shape and prevent mess while coating.
  • If you do not have a microwave, melt chocolates using a double boiler on the stovetop.
  • Store finished truffles in an airtight container in the refrigerator to keep them fresh for up to two weeks.
  • Ensure hazelnuts are roasted for better flavor and crunch.

Keywords: Ferrero Rocher, homemade chocolate truffles, hazelnut truffles, Nutella recipe, chocolate dessert

Find it online: https://kitchenbyrita.com/homemade-ferrero-rocher-recipe/