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Homemade Ferrero Rocher

These luxurious Homemade Ferrero Rocher chocolates recreate the beloved Italian confection with remarkable accuracy. Each bite features a whole toasted hazelnut enveloped in a creamy Nutella center, then wrapped in a delicate wafer coating and finished with a shell of milk chocolate studded with finely chopped hazelnuts. The result is an impressive homemade version of the classic treat with layers of texture and flavor—crunchy, creamy, chocolatey, and nutty all at once. Perfect for gift-giving during holidays, as part of dessert platters, or whenever you want to treat yourself or loved ones to something special that showcases your culinary skills. While they require some patience to assemble, the end result is well worth the effort for chocolate and hazelnut lovers.

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Homemade Ferrero Rocher - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Homemade Ferrero Rocher - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Make sure hazelnuts are completely cool before removing skins and chopping
If the Nutella mixture becomes too soft to work with at any point, return it to the refrigerator for 10-15 minutes
Use food-safe gloves when rolling the chocolate centers to prevent the mixture from sticking to your hands
Work in small batches when coating with chocolate, keeping the remaining centers refrigerated
Add a tiny pinch of sea salt to the Nutella mixture to enhance the chocolate-hazelnut flavor
For an extra crunch, add 2 tablespoons of puffed rice cereal to the wafer mixture
Temper the chocolate coating if you want the chocolates to remain firm at room temperature for longer periods
For a more professional finish, use a chocolate dipping fork or spiral dipper tool
Keep the chocolates refrigerated until about 10-15 minutes before serving for the best texture
If you can't find wafer cookies, substitute with crushed vanilla wafers or digestive biscuits mixed with a bit more Nutella
Homemade Ferrero Rocher - tertiary view

Homemade Ferrero Rocher

These luxurious Homemade Ferrero Rocher chocolates recreate the beloved Italian confection with remarkable accuracy. Each bite features a whole toasted hazelnut enveloped in a creamy Nutella center, then wrapped in a delicate wafer coating and finished with a shell of milk chocolate studded with finely chopped hazelnuts. The result is an impressive homemade version of the classic treat with layers of texture and flavor—crunchy, creamy, chocolatey, and nutty all at once. Perfect for gift-giving during holidays, as part of dessert platters, or whenever you want to treat yourself or loved ones to something special that showcases your culinary skills. While they require some patience to assemble, the end result is well worth the effort for chocolate and hazelnut lovers.

Italian Cream Stuffed Cannoncini
Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
2H30 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
Italian
Yield
24 chocolates
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Hazelnut Center:
02
24 whole hazelnuts, toasted and skinned
03
1 cup (300g) Nutella or chocolate hazelnut spread
04
1/4 cup (25g) finely chopped hazelnuts
05
2 tablespoons (16g) powdered sugar
06
1/2 teaspoon vanilla extract
07
For the Wafer Layer:
08
1 cup (50g) crispy wafer cookies, finely crushed (about 8-10 wafers)
09
2 tablespoons (30g) Nutella or chocolate hazelnut spread
10
For the Chocolate Coating:
11
10 oz (280g) milk chocolate, finely chopped
12
2 tablespoons (28g) coconut oil or cocoa butter
13
1 cup (100g) hazelnuts, toasted, skinned and finely chopped
14
Optional Decoration:
15
Gold cupcake liners for wrapping
16
2 oz (56g) dark chocolate for drizzling

Instructions

01
Toast the hazelnuts: Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and lightly browned. Immediately transfer to a clean kitchen towel, fold the towel over and rub vigorously to remove most of the skins. Let cool completely.
02
Set aside 24 of the best looking whole hazelnuts for centers. Finely chop the remaining hazelnuts in a food processor (or with a knife) for the coating and filling.
03
Make the Nutella filling: In a medium bowl, combine 1 cup Nutella, 1/4 cup finely chopped hazelnuts, powdered sugar, and vanilla extract. Mix until well combined. Refrigerate for 20 minutes to firm up slightly for easier handling.
04
Prepare the wafer mixture: In a food processor, pulse wafer cookies until finely crushed. Transfer to a small bowl and mix with 2 tablespoons of Nutella until the mixture resembles wet sand. Set aside.
05
Assemble the centers: Using a teaspoon, scoop a small amount of the chilled Nutella mixture and flatten in your palm. Place one whole toasted hazelnut in the center, then gently wrap the Nutella mixture around it to form a ball. Roll between your palms to smooth. Repeat with remaining hazelnuts.
06
Place the Nutella-covered hazelnuts on a parchment-lined baking sheet and freeze for 15-20 minutes until firm.
07
Roll in wafer coating: Remove the chilled hazelnut centers from the freezer. Working quickly, roll each ball in the wafer mixture, pressing gently to adhere. Return to the parchment-lined baking sheet and refrigerate for another 15 minutes.
08
Prepare the chocolate coating: Place finely chopped milk chocolate and coconut oil in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool slightly but remain fluid.
09
Place the finely chopped hazelnuts for coating in a shallow bowl.
10
Dip and coat: Using two forks, dip each wafer-coated ball into the melted chocolate, allowing excess to drip off. Immediately roll in the chopped hazelnuts to coat completely.
11
Return to the parchment-lined baking sheet and refrigerate until the chocolate is set, about 20-30 minutes.
12
Optional finishing: Melt the dark chocolate in a microwave-safe bowl. Using a fork or a piping bag with a small tip, drizzle thin lines of dark chocolate over the finished chocolates for decoration.
13
Store in an airtight container in the refrigerator. For the authentic Ferrero Rocher experience, place each chocolate in a gold foil cupcake liner before serving.
14
For best flavor, let the chocolates come to room temperature for about 10 minutes before serving.