Homemade Ferrero Rocher Candy Food

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.

HOMEMADE FERRERO ROCHER CANDY

Steps:

• Cut off about 1 inch of the base of each ice cream cone. Spread a layer of Nutella on top of the cut side of the cone. Press about 1 tsp of the coarsley chopped nuts in the slots on the inside of each ice cream cone.
• Spread a thin layer of Nutella completely around each cone. Set the cones on parchment paper and place them in the freezer.
• Meanwhile, melt the chocolate in a microwave in 30 second increments, stirring in between. Stir in the finely chopped nuts.
• Remove the cones from the freezer. Carefully and quickly roll each piece around with a spoon in the melted chocolate mixture, shaking off any excess. Place them back on the parchment paper and put them in the freezer until the chocolate sets.
• Enjoy!

HOMEMADE FERRERO ROCHER CHOCOLATES!

Steps:

• Melt copha and chocolate together.
• Pour a little into ice cube trays.
• Refrigerate/freeze to set.
• Spoon a bit of nutella into the centre of each chocolate.
• Place nut in the centre of each chocolate.
• Top with remaining chocolate.
• Sprinkle with chopped nuts.
• Place in freezer for 15-20 mins.

HOMEMADE FERRERO ROCHER

Steps:

• 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.

MOCK FERRERO ROCHERS

Steps:

• Combine the crushed wafers, ground nuts, rice flour and Nutella in a large bowl. Mix well.
• Form a small ball of this dough mixture around each whole hazelnut. Place on a lined cookie sheet.
• Freeze 1 hour.
• Melt chocolate in a bowl set over barely simmering water. Stir in Frangelico.
• Dip frozen balls into melted chocolate and allow to harden on wax paper-lined sheets. .