Healthy Ferrero Rocher Truffles Food

HOMEMADE FERRERO ROCHER TRUFFLES

Steps:

• Roast your hazelnuts if they are raw, this step will take 10 minutes more: preheat the oven to 350F and spread the whole hazelnuts, in a single layer, evenly over a baking tray. Roast in the oven for about 8 minutes or until the hazelnuts are lightly colored and toasted.
• Melt the chopped chocolate in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water; cook gently, stirring occasionally, until melted, 2 to 3 minutes. If you have a microwave: Place chopped chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted.
• Keep aside 12 whole hazelnuts for the centre and add the rest into a food processor. Blend until chopped into small pieces.
• Keep aside 2 Tbsp of these coarsely chopped hazelnuts for the coating.
• Keep blending the rest of hazelnuts into a smooth paste. This takes 1 or 2 minutes.
• Add cocoa powder, maple syrup, vanilla extract, 3 Tbsp of melted chocolate and a pinch of salt. Blend again until the ingredients start to stick together, you want a moist and sticky mixture.
• Roll the paste with your hands into small balls and insert a hazelnut into the center.
• Place the balls in the freezer for 5 minutes to harden.
• Add the 2 Tbsp of chopped hazelnuts to the melted chocolate (just make sure the melted chocolate is still runny and melted) and mix well.
• Once the balls are set, dip and roll them in the chocolate and hazelnut mixture and place them on a tray lined with parchment paper.
• Freeze again for about 5-10 minutes and then you can enjoy your homemade Ferrero Rocher.

HOMEMADE FERRERO ROCHER

Steps:

• You can watch the short video for visual instructions.Set aside 14 whole hazelnuts for the center of each ball. You might not need all of them, it depends on the size of the balls (the recipe makes 12-14 balls). Process the remaining whole hazelnuts in a food processor for a couple of seconds until they are coarse but not fine like flour.
• Add all other ingredients of the Rocher Mixture (not the Chocolate Mixture) and blend again for a couple of seconds. Stop the food processor and scrape down the sides of the machine with a spatula. Blend or pulse again for a few seconds. The mixture should hold together and be slightly sticky.
• Use about 1 tsp of the mixture per ball and shape it with your hands to form a ball. Place a whole hazelnut into the center and seal the ball, then roll it between your hands. Make this with the remaining dough. Place all balls on a plate lined with parchment paper.
• Add the dairy-free chocolate chips (you can use dark chocolate instead) and 1 tsp coconut oil to a bowl. Heat water in a saucepan and place the bowl with the chocolate on top of the saucepan (double boiler). Bring the water in the saucepan to a boil, then turn off the heat. Stir the chocolate with a spoon until it's melted.
• Transfer the chopped hazelnuts to the chocolate and stir with a spoon. Then dip each Ferrero Rocher ball into the chocolate to coat it from all sides. Do this with all remaining balls and then put them back on the plate.
• Put the plate in the fridge until the balls firm up (about 30 minutes). You can also put them in the freezer for about 15 minutes. Enjoy! Store leftovers in the fridge for up to 2 weeks or in the freezer for up to 4 months.

FERRERO ROCHER-INSPIRED TRUFFLES RECIPE BY TASTY

Steps:

• Blend up the malted milk biscuits and put them into a big mixing bowl.
• Fold in the rice cereal and the Nutella.
• Take a big pinch of the mixture and roll into balls using your hands. Place the shaped mixture onto some baking paper and chill for 1 hour.
• Break up the chocolate and microwave it for 30 seconds, then stir.
• Microwave for another 30 seconds stirring again, add the butter and stir until you have a smooth mixture.
• Dip the Nutella balls into the chocolate coating them generously and place back onto the baking paper.
• Chill for a further 30 minutes to 1 hour.
• Enjoy!

FERRERO ROCHER TRUFFLES

Steps:

• Mix together rice bubbles and icing sugar.
• Melt copha, butter, hazelnut spread and peanut butter until melted and combined.
• Pour melted mixture into dry ingredients. Mix well.
• Roll teaspoons full of mixture into balls. Place on tray and refrigerate until set.
• Melt chocolate and extra copha and coat truffles. Set on tray in fridge.
• Store in airtight container in fridge.
• Can decorate with white chocolate.