Ferrero Rocher is one of the most popular bonbons wordwide, have you ever wondered how to make it at home? It is absolutely possible to make Ferrero Rocher from scratch and today I am sharing with you my gourmet homemade Ferrero Rocher recipe!
This Ferrero Rocher recipe delivers on the main unique taste experience of contrasting layers: a whole roasted hazelnut in the heart, a delicious creamy hazelnut filling around, all covered with chocolate and crunchy hazelnut pieces. Making homemade chocolate truffles like this Ferrero Rocher is actually super easy and they are the perfect treat for holidays. It can be also the thoughtful homemade gift, ditch the supermarket versions!
What is Ferrero Rocher?
Ferrero Rocher is a chocolate hazelnut based confectionery product by Italian Chocolate company called Ferrero. Ferrero Rocher was introduced in 1982 in Europe, nowadays roughly 3.6 billion Ferrero Rochers are sold each year in over 40 countries. Each Ferrero Rocher ball consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut cream and covered in milk chocolate and chopped hazelnuts.
This homemade Ferrero Rocher only missing out on the the wafer shell for the sake of keeping this recipe manageable making at home, but honestly you won´t really miss that once you indulge in the first bite!
Ferrero Rocher has a hard, crunchy shell outside with a firm snap that nicely keeps together the creamy inside. With my homemade Ferrero Rocher step by step tutorial you will achieve exactly the same texture! Let´s start, shall we?
My Top 3 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during making this homemade Ferrero Rocher bonbon. Not much issue expected but you will have to pay attention to details especially when it comes to working with chocolate and resting time of the dessert
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. In general, reducing sugar, using poor quality chocolate etc. will all have an impact on your baking
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method if you want consistent results
Some important notes regarding the INGREDIENTS of this Homemade Ferrero Rocher
- Chocolate & Hazelnut cream: Ferrero Rocher is made by the same company who produces Nutella so there is a reason why the filling of the Ferrero Rocher might remind you of Nutella! For making this bonbon use either store bough Nutella or check my home made hazelnut chocolate spread(effectively a homemade Nutella) recipe in here
- Heavy cream: Cream is often used in chocolate truffles and will be used in our recipe too. Also known as whipping cream, has a fat content between 36% and 40% , the one I use is usually 36%. Avoid substitutes like vegetable based “whipping cream”. Cream will bring creaminess to the recipe
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. Butter needs to be on room temp for a few hours so it will become soft enough but avoid last minute microwaving
- Hazelnut: Taking a few minutes to toast hazelnuts make the flavour of this homemade Ferrero Rocher to a whole new level, you must now skip this. There will be one whole nut used in the heart of the bonbon and chopped hazelnut to cover
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients
- Chocolate: Please please please use high cocoa content chocolate which you would anyway enjoy eating on its own and avoid using “baking chocolate”. I am using Callebaut Milk Chocolate (callets) that is a type of milk chocolate without being overly sweet, tastes amazing and works wonderfully silk. Chocolate will be used 3x in this homemade Ferrero Rocher recipe: 1. for the hazelnut chocolate cream, 2. for the first glazing 3. for the second glazing
- Sugar: You do not need extra sugar for this home made Ferrero Rocher, I find other ingredients bring enough sweetness
4 Tips regarding the TECHNIQUE of making this Ferrero Rocher recipe
1. Does it take long to make Ferrero Rocher at home?
Absolutely not! You will have to make the ganache part (mixing 4 ingredients) then coat it with chocolate and hazelnut and that´s it! Majority of the time will be spent on waiting for the mixture to set and leaving some chilling time in between steps – this you must not skip.
Making Bonbons at home is a wonderful experience, people tend to fall in love with it at first sight! It is super fun process and a skill worth learning for every home baker. Impress your loved ones with handmade Ferrero Rocher bonbons that rival with store bought ones! In summary, making homemade Ferrero Rocher bonbon doe not take long but there is chilling time involved.
2. How to make the ganache for this Homemade Ferrero Rocher bonbon
Making Ferrero Rocher Bonbon homemade is similar to making any other truffle. It starts with making a ganache like mixture using 4 simple ingredients – Chocolate & Nutella & Cream & Butter – however one factor you have to bear in mind is …. TEMPERATURE of course, as always!
Out of the 4 ingredients each has different melting point: 1. Butter gets harden in the fridge and gets soft on room temp 2. Chocolate is hard both in the fridge and also on room temp 3. Nutella has the perfect spreadable consistency sort of neither hard nor soft due its unique mixture of ingredients 4. Cream is liquid no matter of the temp.
What does this mean for us in terms of making this Ferrero Rocher recipe? Short answer is: you will have to play with the temperature in order to be able to make a Bonbon like the original Ferrero Rocher that is soft and creamy inside but with a stable, hard shell on the outside. Nothing too complicated, I will take you through the process, let´s see!
- Measure chocolate and Nutella and gently heat them in the microwave. Stir every 30 seconds and make sure temp won´t go above 45C
- Heat cream until simmering. Pour warm cream over melted chocolate & Nutella mixture, stir
- Mix in room temp soft butter, a small amount at a time, stir
- At this point the ganache mixture will be liquid, not appropriate to form a ball out of it, you have to chill it in the fridge for about 1 h
- In the meantime roast hazelnuts in the oven 200C / 392F for 10 min. You will need 15 whole hazelnuts – there will be 1 hazelnut in the heart of each Ferrero Rocher
- Place 15 whole hazelnuts onto a parchment paper or Silicone baking mat
- After 1 h chilling time ganache should be firm enough to pipe. Move the mixture into a piping bag and pipe the ganache over the whole hazelnut pieces
- Refrigerate the whole tray again for min 1 h
- After 1h chilling time form balls out of the piped shapes, try to keep the hazelnut piece in the heart of the ball. Make sure you use gloves as mixture will be still a bit on the soft side
- Refrigerate the whole tray again for min 2 h
So as you can see making the ganache for this Ferrero Rocher Bonbon is literally mixing a few ingredients together however achieving the right texture is a step by step process and involves a few chilling times. Reason behind explained with the melting points above! Particularly the Nutella is a special ingredient as it does not really harden in the fridge unlike butter or chocolate meaning your Ferrero Rocher filling will be super smooth, creamy and soft just like the store bough one, but on the flip side you have to be careful always chilling the ganache in between steps. Alternatively, for chilling the mixture between steps you can use the freezer as well, but make sure you do not to fully freeze the dessert at any point.
3. How to coat the Ferrero Rocher Bonbon
Once you have the Ferrero Rocher balls ready, it is time to proceed with the coating.
If you look at the original product it has somewhat triple coating: first a chocolate coat then chopped hazelnut then another thin layer of chocolate on top. Most recipes would stop at the hazelnut coat but we aim for the signature Ferrero Rocher look so let´s do this!
How to coat the Ferrero Rocher Bonbons?
- Make sure balls are nicely chilled = firm enough. After 2h chilling time mentioned above mixture should be firm enough to coat, however to be on the safe side you can further chill the balls 15 minutes in the freezer
- For the coating melt milk chocolate in microwave making sure that temp does not go above 45C. No need to temper the chocolate at this stage as a hazelnut layer will go on top
- Prepare a bowl with chopped hazelnut
- Take the Ferrero Rocher balls out of the freezer and coat the bonbons with the melted chocolate while chocolate temp around 30-35C. During the process if chocolate temp cools you might need to re-heat it in the microwave. Make sure milk choc temp never goes above 45C in the microwave
- After chocolate layer on, immediately move the balls into the bowl of chopped hazelnut and coat them with hazelnut too then set them aside to a parchment paper to set. The bonbon might feel soft at this point but the coating will harden in 10 minutes on room temp giving the Bonbon a firm texture outside while the inside will remain creamy
- Refrigerate the Bonbons for 15 minutes
- Start tempering a small amount of milk chocolate to apply the last layer of coating. To achieve the signature Ferrero Rocher design put a small amount of tempered chocolate into your hands (use gloves) and roll the Bonbons in it for a few seconds. In this way the chopped hazelnut layer will get a thin layer of chocolate coat only and the hazelnut pieces still will be visible. It might look messy at this point but once it sets, you will get beautiful, homemade Ferrero Rocher Bonbons just like the original ones!
- Give your lovely homemade Ferrero Rocher bonbons a few more minutes resting time in the fridge – so the last layer of tempered chocolate can set- then they are ready to eat!
Why temper chocolate for the last layer? Since this last layer of chocolate will be effectively the outside surface of the Bonbon it is worth to take the extra mile and use tempered chocolate so that Bonbon will be shiny on the outside and can be comfortably touched without melting with your fingers or leaving finger prints on it. Tempered chocolate also provides a firmer snap while biting into the Bonbon similarly to the original Ferrero Rocher!
I have a step by step tutorial about how and why to temper chocolate in here (cooca butter method) and in here (seeding method). Tempering chocolate is super simple, you do not have to feel intimidated by that however if you really want to skip it, you can, the Ferrero Rocher Bonbon will still be delicious!
4. How to store this homemade Ferrero Rocher Bonbon
I suggest to store them in fridge for the best crunchy yet creamy experience! It is just wonderful as you bite into the layers of chocolate and chopped hazelnut then reach the delicious hazelnut creamy part and the hidden whole hazelnut piece in the middle. You can store the Ferrero Rocher Bonbonb in the fridge for a week or two but I am sure it will be gone much quicker.
Other Homemade Chocolate Bonbon recipes to try
Chocolate & Hazelnut bonbon – This home made Chocolate Hazelnut Bonbon recipe is literally a few minutes work and will certainly impress everyone! All you need is chocolate, hazelnut and a mould. No complicated ingredients or steps involved, easy peasy! Recipe in here
Raspberry Ruby chocolate bonbon – This home made Raspberry Ruby chocolate Bonbon recipe is a quick, easy, impressive homemade chocolate with Ruby chocolate and a raspberry piece in each! Can you believe that you can make these homemade bonbons in less than half an hour? Recipe in here
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RECIPE CARD – Homemade Ferrero Rocher Bonbon
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
For the ganache part
- Melt Nutella and chocolate in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F
- Heat cream until simmering, pour on chocolate and Nutella mixture, stir
- Add in soft room temp butter, stir
- Move the ganache into a large bowl so it will spread thin. Leave the ganache set in the fridge for min 1h
- Oven Roast hazelnut in 200C / 392 F for 10 minutes. Remove skin
- Place 15 hazelnuts on a piece of parchment paper or Silicone baking mat
- Once ganache set in fridge move it into a piping bag and pipe it over the 15 hazelnut pieces equally
- Let the whole tray set in the fridge for 1h
- Using your hands form balls out of the piped shapes. Make sure hazelnut piece stays in the heart of the ball. Use gloves as ganache will be still rather soft
- Let the Ferrero Rocher balls again set in the fridge for 2h before coating
For the coating
- Move the balls into the the freezer for 15 minutes before coating
- Melt milk chocolate (100g) in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F
- Coat the Ferrero Rocher balls first with melted chocolate (when chocolate around is 30-35C) then immediately coat with chopped hazelnut
- Set the balls aside on parchment paper and let them set in the fridge for 15 minutes to set
- Temper a small amount of milk chocolate (50g) and using your hands apply a thin layer of chocolate coating onto the Ferrero Rocher balls . Use gloves
- Let the bonbons rest again 15 minutes in the fridge then Enjoy!
- Store in fridge for 1-2weeks