My Homemade Ferrero Rocher recipe uses my amazing homemade nutella to create an easy chocolate dessert perfect for Christmas or Valenties Day. Loaded with crunchy hazelnuts and naturally sweetened. For those of you looking for an alternative to the store bought version made with unhealthy ingredients these will certainly win you over.
Pulse ½ cup hazelnuts in a food processor until fine meal. This should yield ¾ cup of hazelnut meal. Reserve the remaining ¼ cup and chop into small pieces.
In a large bowl, mix together the hazelnut meal, homemade nutella, coconut oil, vanilla, cacao powder, flaxseed meal, maple syrup and salt. I like using gloves and mixing by hand.
Make about 16 1-inch truffles and roll each in the chopped hazelnuts. Refrigerate for 20 minutes.
Melt the chocolate chips and cacao butter together slowly in a bowl over simmering water (double boiler).
Using a fork dip truffles, one at the time, in the melted chocolate and set in a baking sheet lined with parchment paper.
Refrigerate until chocolate hardens.
* To remove the skin off hazelnuts you need to roast them for a few minutes in the oven at 350°F, until the skin begins to crack. Then you can easily peel the skin off the nuts. Alternately, you can purchase blanched hazelnuts. This makes the process so much easier and faster. This is the one I usually buy from amazon.com. Click to view.*Refrigerate your nutalla until it is firm before making your truffles.Recipe yields approximately 16 1-inch truffles. Keep refrigerated.