Crunchy, Creamy and Chocolatey, Made at Home
These homemade hazelnut chocolates are inspired by the famous gold-wrapped candy: a whole roasted hazelnut at the center, a crunchy filling of wafer crumbs, ground hazelnuts and chocolate hazelnut spread, and a glossy chocolate coating covered in chopped nuts. Each one has the same mix of crisp, creamy and nutty that makes the original so popular, but made with ingredients you control and for a fraction of the price.
They need no baking apart from roasting the nuts, they are easy to shape, and they make an excellent edible gift for holidays, birthdays and parties. A vegan version is possible too (see below).
Ferrero Rocher is a registered trademark of Ferrero. This is an independent homemade recipe and is not affiliated with or endorsed by the company.
Quick facts
- Active time: about 45 minutes
- Chilling and freezing time: about 2 hours in total
- Makes: about 24 chocolates (about 18 g each)
- Difficulty: Easy
- Contains: tree nuts, gluten, dairy and soy (see the vegan notes)
Ingredient Notes
Hazelnuts. You need about 200 g (1⅓ cups) of whole, raw, blanched or unblanched hazelnuts. Roasting them brings out a deep, toasty flavor that makes a big difference in the finished chocolates. 24 whole nuts go in the center, about 100 g are ground into the filling, and about 60 g are chopped for the coating.
Wafers. Use crisp wafer cookies, either plain or with hazelnut cream filling. They provide the crunch. Crush them into fine crumbs.
Chocolate hazelnut spread. Any brand works, such as Nutella or a store brand. It acts as the glue for the filling.
Chocolate. Use good-quality milk or dark chocolate. Milk chocolate is closer to the original, while dark gives a more intense flavor and a bittersweet balance.
Oil. A small amount of neutral oil or coconut oil thins the melted chocolate so that it forms a thin, shiny coating that sets quickly.
Ingredients
For the hazelnuts
- 200 g (1⅓ cups) whole raw hazelnuts
For the filling
- 150 g (about 5½ oz) crisp wafer cookies
- 100 g (¾ cup) ground roasted hazelnuts
- 150 g (about ¾ cup) chocolate hazelnut spread
- 24 whole roasted hazelnuts, for the centers
For the coating
- 200 g (7 oz) milk or dark chocolate, chopped
- 1 tablespoon neutral oil or coconut oil
- ½ cup (60 g) roasted hazelnuts, finely chopped
Instructions
1. Roast the hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10 to 14 minutes, until they smell fragrant and the skins darken and begin to crack. Immediately wrap them in a clean kitchen towel and rub vigorously to remove most of the skins. A few bits of skin left behind do not matter. Let the nuts cool completely.
2. Prepare the nuts
Set aside 24 of the best whole hazelnuts for the centers. Grind 100 g in a food processor using short pulses, until they resemble coarse sand, stopping before they turn into paste. Chop the remaining nuts (about 60 g) finely with a knife.
3. Make the filling
Crush the wafers into fine crumbs using a food processor or by pressing them in a sealed bag with a rolling pin. In a large bowl, mix the wafer crumbs, ground hazelnuts and chocolate hazelnut spread until the mixture holds together when pressed. Chill for 30 to 60 minutes, until firm enough to shape.
4. Shape the chocolates
Take a heaping tablespoon of the filling (about 15 g), flatten it slightly in your palm, place a whole hazelnut in the center and roll the filling around it into a smooth ball. Repeat with the rest. Place the balls on a tray or container lined with parchment paper or plastic wrap.
5. Freeze
Freeze the balls for 45 to 60 minutes, until firm. Cold balls are much easier to coat and keep their shape in the warm chocolate.
6. Melt the chocolate
Melt the chocolate with the oil in a heatproof bowl set over simmering water, or in the microwave in 30-second bursts, stirring in between. Stop when the chocolate is smooth and only slightly warm, not hot. Chocolate that is too hot can soften the filling.
7. Coat
Work with a few balls at a time, keeping the rest in the freezer. Drop a ball into the melted chocolate, turn it with a fork until covered, then lift it out and let the excess chocolate drip off. Place it on a parchment-lined tray and immediately sprinkle with chopped hazelnuts, because the coating sets quickly.
8. Set
Refrigerate for 20 to 30 minutes until the coating is completely set. Serve at room temperature for the best flavor and texture.
Tips for Success
- Roast the nuts properly. Pale, underroasted hazelnuts taste flat, while burned ones taste bitter. Aim for a deep golden color under the skin.
- Crush the wafers finely. Large pieces make the balls hard to shape and leave a bumpy surface.
- Do not overprocess the nuts. Short pulses give a crunchy texture. Nut butter forms if they are blended too long.
- Adjust the filling texture. If the mixture is too soft to roll, add a few more wafer crumbs. If it is too dry and crumbly, add 1 tablespoon of spread.
- Keep the balls cold. Work quickly and return the tray to the freezer if the balls soften.
- Use a fork or dipping tool. It helps the excess chocolate drip off, giving a thin and even coating.
Variations
- Vegan or dairy-free version: use a dairy-free chocolate hazelnut spread, wafers without milk, and dark chocolate without milk. Many wafers and spreads contain milk, so check every label.
- No whole hazelnut in the center: skip it and roll the filling into plain balls for a quicker version.
- Pistachio version: use pistachio spread, ground pistachios and white chocolate for the coating.
- Gift wrapping: place each chocolate in a mini paper cup, or wrap it in gold foil to resemble the original.
Storage
Store the chocolates in an airtight container in the refrigerator for up to 2 weeks, with parchment paper between the layers. They also freeze well for up to 2 months. Thaw them in the refrigerator, and let them sit at room temperature for about 10 minutes before serving, since they taste best slightly softened.
Frequently Asked Questions
Do I have to roast the hazelnuts?
Roasting is highly recommended. Raw hazelnuts are mild and slightly bitter, while roasted ones are sweet and deeply nutty. You can buy pre-roasted hazelnuts to save time.
Can I use another chocolate spread?
Yes. Any chocolate hazelnut spread will work. Pistachio spread or peanut butter will change the flavor.
Why is my filling too soft?
The spread may be too runny, or the kitchen is warm. Add a few more wafer crumbs and chill the mixture longer.
Why did my coating crack?
Very cold balls dipped in warm chocolate can cause the coating to crack as it contracts. Let the balls sit at room temperature for a couple of minutes before dipping, or keep the chocolate slightly warmer.
Can I make them ahead for gifts?
Yes. They keep well in the refrigerator, so you can make them up to 2 weeks ahead.
Can I use white chocolate?
Yes, though it will taste sweeter. It also looks striking with dark chocolate drizzled on top.
