Go Back
+ servings
Homemade Ferrero Rocher.
Print Recipe
5 from 17 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 hour
Waiting time2 hours
Total Time3 hours
Course: Dessert
Cuisine: Italian
Servings: 15 bonbonb
Calories: 61kcal
Author: Katalin Nagy


For coating


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


  • 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


Calories: 61kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 4mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg