Homemade Ferrero Truffles

Homemade Ferrero truffles are super simple, sweet, crispy, crunchy, and oh so delicious treat.

I’m a huge lover of Ferrero truffles (I am crazy about the combination of chocolate and toasted hazelnuts) not only Ferrero rocher or Raffaello, which I like the most are Rondnoir truffles. Which reminded me I have to try to make these at home too.

Let’s talk about this easy, yet super delicious truffles. What I like the most about them, except their deliciousness, of course, the fact that they require no baking – you only mix few ingredients, roll the dough in the balls and dip in melted chocolate. Can’t get easier than this. The flavor is amazing, nothing beats the combination of chocolate and toasted hazelnuts (ok, maybe choc and coconut), the texture is a combination of silky chocolate Nutella filling with crunchy pieces of hazelnuts and of course one big piece of whole toasted hazelnut in the middle. Yum !!

These make as a great edible gifts, too.

Love,

Mihaela xoxo

Print Recipe

5 from 1 vote

Homemade Ferrero Truffles

Homemade Ferrero truffles are super simple, sweet, crispy, crunchy, and oh so delicious treat.

Prep Time1 hr

Total Time1 hr

Course: Dessert

Servings: 30

Author: Mihaela K. Sebrek

Ingredients

• 100 grams Nutella or any other chocolate hazelnut spread (3.52 oz, 1/3 cup)
• 150 grams dark chocolate (5.3 oz) min 60% cocoa
• 75 ml heavy cream (1/3 cup)
• 50 grams ground hazelnuts (1.76 oz, 1/2 cup)
• 50 grams toasted chopped hazelnuts (1.76 oz)
• Approx. 30 whole hazelnuts toasted and without skin

For dipping:

• 50 grams milk chocolate (1.76 oz)
• 50 grams dark chocolate (1.76 oz)
• 150 grams toasted chopped hazelnuts (5.3 oz)

Instructions

• On a double boiler or in water bath melt Nutella and dark chocolate.
• Add in the ground and chopped hazelnuts and heavy cream.
• Mix well, until all of the ingredients are incorporated.
• Put in the refrigerator at least 1 hour.
• Melt together milk and dark chocolate and put chopped hazelnuts into separate dishes.
• With your hands from the chilled dough form balls and put one toasted whole hazelnut into the middle of every truffle.
• Dip in melted chocolate and roll into chopped hazelnuts.
• Move to a wire rack to cool.
• Keep in an air-tight container in the refrigerator.
• Put truffles to room temperature 30 min to 1 hour before serving.

Notes

Because of the difference in American and European measurement units, I recommend using the kitchen scale. If you do not own it and often bake the cakes, I advise you to get it because it is very usefull kitchen tool, yet not expensive.

Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!