FERRERO ROCHER – aka
CHOCOLATE HAZELNUT TRUFFLES
Recipes/Pictures property of Teri Gentes – permission required to republish
Really dear friends of mine are behind this truffle recipe. One of them has a disciplined approach to sweet treats while the other - no names here, haha - confesses he LOVES sweets. When Ferrero Rocher are in their house, he's all over them struggling to save any for his sweetheart.
Now, given he's one to make treats like this himself, I just had to see if I could create a recipe he could use to ensure these treats were on hand or at least just a batch away. Well, success! After trying them, I got the recipe request.
Now, I leave it to you. Let me know if these come close or are better than, the store-bought version.
INGREDIENTS
2 cups (10oz/284g) roasted hazelnuts, divided, plus…
1 cup (5oz/142g) chopped toasted hazelnuts (for rolling)
½ cup (2oz/57g) raw cacao powder
2 teaspoon real vanilla extract
1/2 teaspoon pink Himalayan or sea salt
½ cup (5oz/142g) maple syrup
1 cup (6oz/170g) 72-89% organic chocolate
DIRECTIONS
TERI’S TIPS:
CHOCOLATE HAZELNUT TRUFFLES
Recipes/Pictures property of Teri Gentes – permission required to republish
Really dear friends of mine are behind this truffle recipe. One of them has a disciplined approach to sweet treats while the other - no names here, haha - confesses he LOVES sweets. When Ferrero Rocher are in their house, he's all over them struggling to save any for his sweetheart.
Now, given he's one to make treats like this himself, I just had to see if I could create a recipe he could use to ensure these treats were on hand or at least just a batch away. Well, success! After trying them, I got the recipe request.
Now, I leave it to you. Let me know if these come close or are better than, the store-bought version.
- Sweets
- Prep time – 10 minutes, chill time approx. 30 minutes
- Vegan, gluten-free
- Yield, Approx. 2 dozen
INGREDIENTS
2 cups (10oz/284g) roasted hazelnuts, divided, plus…
1 cup (5oz/142g) chopped toasted hazelnuts (for rolling)
½ cup (2oz/57g) raw cacao powder
2 teaspoon real vanilla extract
1/2 teaspoon pink Himalayan or sea salt
½ cup (5oz/142g) maple syrup
1 cup (6oz/170g) 72-89% organic chocolate
DIRECTIONS
- Add 2 cups of roasted hazelnuts into a food processor (set aside 24-28 hazelnuts for the center) and blend into a fine paste-like consistency. Approx. 2-3 minutes.
- Add in the cocoa powder, vanilla extract, salt and maple syrup and blend until the ingredients start to stick together, about 20 seconds. The mixture needs to be sticky enough to hold together. Continue to blend if it isn’t.
- Once the filling is ready, scoop out approx. 1.5 tablespoon portions, and roll into balls, inserting a hazelnut into the center. Once they’re all rolled, place in the fridge 20 – 30 minutes to set.
- Meantime, chop and melt the chocolate and once the balls are set, dip each in the melted chocolate using two forks and let any excess chocolate dip off.
- Next immediately sprinkle or toss each truffle in the chopped hazelnuts to coat then carefully place on a tray lined with parchment.
- Once all the truffles are made, enjoy storing any extras in the fridge for up to a week.
TERI’S TIPS:
- You can use any nuts or seeds other than hazelnuts if desired.
- Honey or date syrup can be subbed for the maple syrup and any good quality cacao or cocoa powder can be used. I am biased to raw cacao.
- Sprinkling or rolling the dipped truffles in crushed raw cacao nibs or expresso beans makes for a divine option to the nuts. Make these your own – recipes are just a guide! 😊
