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 combination of chocolate and toasted hazelnuts) not only ferrero rocher or raffaelo, which I like the most are rondnoir truffles. Which remainded me I have to try to make these at home too.
Let’s talk about this easy, yet super delucious 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), 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 !!
- 100 grams (3.52 oz, ⅓ cup) Nutella or any other chocolate hazelnut spread
- 150 grams (5.3 oz) dark chocolate (min 60% cocoa)
- 75 ml (1/3 cup) heavy cream
- 50 grams (1.76 oz, ½ cup) ground hazelnuts
- 50 grams (1.76 oz) toasted chopped hazelnuts
- Approx. 30 whole hazelnuts, toasted and without skin
- 50 grams (1.76 oz) mik chocolate
- 50 grams (1.76 oz) dark chocolate
- 150 grams (5.3 oz) toasted chopped hazelnuts
- On a double boiler or in water bath melt nutella and dark chocolate.
- Add in ground and chopped hazelnuts and heavy cream.
- Mix well, until all of ingredients are incorporated.
- Put in the refrigerator on at least 1 hour.
- Melt together milk and dark chocolate and put chopped hazelnuts into separate dish.
- 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 wire rack to cool.
- Keep in air-tight container in the refrigerator.
- Put truffles to room temperature 30 min to 1 hour before serving.