Homemade Ferrero Rocher recipe

5 from 18 votes

Homemade Ferrero Rocher recipe

This Homemade Ferrero Rocher recipe is seriously better than the original: a whole roasted hazelnut in the heart, a delicious creamy hazelnut filling around, all covered with chocolate and crunchy hazelnut pieces.

Prep Time1

Waiting time2

Total Time3

Course: Dessert

Cuisine: Italian

Servings: bonbonb

Calories: 61kcal

Author: Katalin Nagy

Equipment

Ingredients

55 g Callebaut Milk Chocolate (callets)
80 g Nutella
65 g Heavy Cream fat 36%
35 g Unsalted butter room temperature
15 pieces Whole roasted hazelnut

For coating

100 g Callebaut Milk Chocolate (callets)
100 g Chopped hazelnuts
50 g Callebaut Milk Chocolate (callets) tempered

Metric - US Customary

Instructions

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 to set in the fridge for min 1h
Oven roast hazelnut at 200C / 392 F for 10 minutes. Remove skin
Place 15 hazelnuts on a piece of baking sheet or Silicone baking mat
Once ganache sets in fridge, move it into a piping bag and pipe it over the 15 hazelnut pieces equally
Let it set for 1h in the fridge
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 it set again 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 the chopped hazelnut
Set the balls aside on parchment paper and let them set in the fridge for 15 minutes
Temper a small amount of milk chocolate (50g) and using your hands apply a thin layer of chocolate coating onto balls . Use gloves
Let the bonbons rest again 15 minutes in the fridge then Enjoy!
Store in fridge for 1-2weeks

Notes

Use high-quality chocolate as that will define the taste of your homemade Ferrero Rocher
Heat milk until just simmering. If it’s boiling, the milk is too hot and could burn the chocolate. If it is not warm enough, it won´t melt the chocolate properly
Do not skip roasting the nut. It brings out the flavor
Pay attention to the chilling time of each step
The last step, with the tempered chocolate, can be skipped, however, chocolate tempering will ensure the signature Ferrero Rocher snap when biting into it

Nutrition