How to Make Ferrero Rocher Chocolate
Making own sweets is so much fun, and looks impressive for very little effort. There’s no baking involved in this recipe just a little chopping, rolling and melting and the process is pretty therapeutic. Once got the hang of it so can experiment a little too try coating or drizzling them with dark chocolate. The quantities provided below should make about thirty chocolates, taking into consideration the fact that a fair amount of mixture may disappear as make them up.
Ingredients:
120g Hazelnuts
200g Nutella 70g Ice cream wafers
250g Good quality milk chocolate
Method:
Preheat the oven to 175 degrees Celcius. Spread the hazelnuts on a baking tray and toast for 10 minutes, shaking once half way through. Remove from the oven, leave to cool then rub vigorously in a kitchen towel to remove as much of the papery skins as possible.
Put 30 whole hazelnuts to one side, then finely chop the rest. Put the Nutella in a small bowl and stir in half of the chopped nuts. Pop in the fridge to firm up around one hour. Line a plate with baking parchment or tinfoil. Chop the ice cream wafers and mix with the remaining chopped nuts. Remove the Nutella mixture from the fridge and, working quickly, roll small teaspoons of the mixture into balls, pushing a whole hazelnut to the centre of each one. Roll each ball in the mixture of chopped nuts and wafer until fully coated then pop onto your prepared plate and freeze until firm around one hour. Melt the milk chocolate gently in a bain marie then allow to cool to room temperature. Remove your chocolate balls from the freezer and, working quickly, drop a ball into the melted chocolate, coating completely. Because the balls are part frozen, the chocolate should firm up around them almost instantly. Repeat with the remaining balls then transfer to the fridge to set completely. Once set, place the chocolates in individual gold wrappers, stack into a pyramid and give the Ambassador a
Ingredients:
120g Hazelnuts
200g Nutella 70g Ice cream wafers
250g Good quality milk chocolate
Method:
Preheat the oven to 175 degrees Celcius. Spread the hazelnuts on a baking tray and toast for 10 minutes, shaking once half way through. Remove from the oven, leave to cool then rub vigorously in a kitchen towel to remove as much of the papery skins as possible.
Put 30 whole hazelnuts to one side, then finely chop the rest. Put the Nutella in a small bowl and stir in half of the chopped nuts. Pop in the fridge to firm up around one hour. Line a plate with baking parchment or tinfoil. Chop the ice cream wafers and mix with the remaining chopped nuts. Remove the Nutella mixture from the fridge and, working quickly, roll small teaspoons of the mixture into balls, pushing a whole hazelnut to the centre of each one. Roll each ball in the mixture of chopped nuts and wafer until fully coated then pop onto your prepared plate and freeze until firm around one hour. Melt the milk chocolate gently in a bain marie then allow to cool to room temperature. Remove your chocolate balls from the freezer and, working quickly, drop a ball into the melted chocolate, coating completely. Because the balls are part frozen, the chocolate should firm up around them almost instantly. Repeat with the remaining balls then transfer to the fridge to set completely. Once set, place the chocolates in individual gold wrappers, stack into a pyramid and give the Ambassador a