Homemade Ferrero Rocher

 Homemade Ferrero Rocher is a delicious, indulgent treat that combines hazelnuts, creamy chocolate, and crunchy layers. Making them at home is fun, and they turn out just as decadent as the store-bought version, if not better! Here's a simple recipe to make your own Homemade Ferrero Rocher:

Ingredients:

1 cup hazelnuts (plus extra for coating)

200g (7 oz) dairy-free chocolate (dark or milk chocolate, depending on your preference)

1/2 cup smooth hazelnut spread (like Nutella or a vegan alternative)

1/4 cup crushed graham crackers or digestive biscuits (for added crunch, optional)

1/4 cup coconut oil (or melted vegan butter)

1/2 tsp vanilla extract

A pinch of sea salt (optional, for balance)

Instructions:

1. Roast the Hazelnuts:

Preheat your oven to 350°F (175°C).

Spread the hazelnuts in a single layer on a baking sheet and roast them for about 10 minutes, or until the skins start to crack and the nuts become fragrant.

Once roasted, transfer the hazelnuts to a clean kitchen towel and rub them together to remove most of the skins. Set aside to cool.

2. Make the Hazelnut Filling:

In a food processor, pulse the cooled hazelnuts until they are finely chopped (but not completely ground into a paste).

Add the hazelnut spread, vanilla extract, and a pinch of sea salt (if using), and pulse until well combined. If desired, add the crushed graham crackers for added texture and flavor.

Roll the mixture into small balls, about the size of a marble (around 1 inch). Place a whole roasted hazelnut in the center of each ball and roll them to seal it inside.

3. Prepare the Chocolate Coating:

Melt the dairy-free chocolate and coconut oil together. You can do this in a microwave in 30-second intervals, stirring between each, or melt it over a double boiler on the stovetop until smooth.

Let the chocolate cool slightly but remain liquid.

4. Coat the Balls:

Dip each hazelnut-filled ball into the melted chocolate using a fork or a toothpick, coating it completely.

Roll the chocolate-coated ball in crushed hazelnuts or chopped nuts to create the outer crunchy layer.

Place each finished piece onto a baking sheet lined with parchment paper.

5. Set the Truffles:

Once all the balls are coated, refrigerate them for 30 minutes or until the chocolate is fully set and firm.

Tips:

Extra Crunch: If you want more of a crispy texture, you can incorporate some rice crispies or puffed quinoa into the hazelnut mixture.

Storage: Store the homemade Ferrero Rocher in an airtight container in the refrigerator for up to a week, or freeze them for longer storage.

Chocolate Variety: Feel free to use a mix of dark and milk chocolate to create a layered flavor.

Enjoy these Homemade Ferrero Rocher candies—rich, crispy, creamy, and absolutely delicious!