I have yet to come across someone who isn’t a fan of Ferrero Rocher’s. Quite honestly, I think if I ever were to come across someone who dislikes them I would smack them upside the head for the simple reason I cannot fathom any reason as to why one would not enjoy these heavenly little bad boys. Unless you have an allergy. That shit is serious.
Because Ferrero Rocher’s often make a more prominent appearance during the holidays, I thought I would see if I could find a recipe for anyone wanting to make their own version of these decadent treats. The following recipe comes from biggerbolderbaking.com.
- 2 cup (10oz/284) roasted hazelnuts
- ½ Cup (2oz/57g) cocoa powder
- 2 teaspoon of vanilla extract
- 1/2 teaspoon salt
- ½ cup (5oz/142g) maple syrup (agave or honey)
- 1 cup (6oz/170g) Chocolate, melted
- 1 cup (5oz/142g) roughly chopped hazelnuts (to garnish)
- Add the hazelnuts into a food processor (keep aside 40-45 hazelnuts for the center) and blend into a fine paste like consistency. It takes a 2-3 minutes.
- Add cocoa powder, vanilla extract, salt and maple syrup and blend until the ingredients start to stick together, just 20 seconds. You NEED the mix to be sticky and not dry. if it is not shapable then continue to blend.
- Roll into small balls, inserting a hazelnut into the center. Once they are all rolled, place in the fridge for an hour minimum to set them.
- Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.
- Then toss them in the chopped hazelnuts and coat them all over. Place them on a tray lined with parchment.
- Store in the fridge until ready to enjoy. They will stay fresh in the fridge for up to 3 days,” the recipe states.
Buckle up, my friends. Or, actually, maybe remove any buckles to free up precious pant space whilst eating these babies.