Aren’t these one of the best store bought chocolates? The idea of the ‘Homemade Ferrero Rocher’ has been on my mind for a while, so when my husband bought me an assorted box of Ferrero Chocolates I thought this would be the perfect opportunity to compare my homemade version with the real thing.
They turned out fabulously and are more then worthy of the title ‘Ferrero Rocher Clone’! I made this batch with the idea of including them as part of my ‘Christmas Goodies’ but unfortunately they barely survived a day – 35 little balls of Rocher Clone goodness all gone within 24 hours :S I’ll have to double the recipe next time!!
I’ll warn you now though, these little balls of heaven are fiddly to make. If you don’t have any disposable kitchen gloves, I recommend you invest in a box (trust me, you’ll thank me later). They require various stages of freezing, waiting and rolling with the most challenging being wrapping the choc-hazelnut mixture around a roasted hazelnut. However, these balls are worthy of the trouble and I know I won’t be buying the ridiculously over priced Rochers anymore now that I can make them just as well at home.
If however, you do happen to find yourself with little time on your hands and a special event on the horizon, fabulous Ferrero Rocher gift hampers can be found at the Ferrero Rocher Boutique.
I also had a go at cloning the Ferrero Raffaello balls, which turned out pretty successfully. Check back for the recipe, I’ll be uploading it soon!
Homemade Ferrero Rochers
Makes 35 balls
- 100g (3.5 oz) whole raw hazelnuts PLUS 35 extra hazelnuts for the centre of the Rochers
- 1 cup of Chocolate Hazelnut spread such as Nutella
- 1/4 cup hazelnut meal
- 60g (2 oz) ice-cream wafers finely chopped
- 400g (1lb) milk compound chocolate
- Heat oven to 180c (360f) . On a baking tray, spread out all of the hazelnuts and bake for 10 minutes. Remove from oven and wrap in a clean tea towel. Rub the nuts with the tea towel to remove the hazelnut skins. Set aside 35 whole hazelnuts then finely chop the rest.
- In a small bowl, mix the chocolate hazelnut spread, hazel meal and chopped hazelnuts until well combined. Freeze until the mixture is stiff enough to be moulded and rolled into balls.
- Working quickly while the mixture is stiff, mould 1 slightly heaped teaspoon of choc hazelnut mixture around 1 whole hazelnut, then roll in the chopped ice-cream wafers. Freeze again until the balls are firm.
- Melt compound chocolate in a double boiler, chocolate melting appliance or microwave and coat each ball draining off excess chocolate. Let sit until set then store in the fridge. Devour with friends and family!