Homemade Ferrero Rocher
Indulge your sweet tooth with our delightful homemade Ferrero Rocher recipe that brings the iconic treat right to your kitchen! With a creamy hazelnut center, a crisp chocolate shell, and a sprinkle of crushed nuts, you'll love crafting these bite-sized wonders. Get ready to impress your friends and family with this easy, no-fuss dessert that's sure to satisfy any chocolate lover!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(1)
- some melted chocolate mixed with chopped hazelnuts
📦Other(3)
- 1 hazelnut
- 2 big spoons of nutella (30 ml)
- 1 pack of Wafer
Nutrition (per serving)
Calories
239
Protein
3g
Carbs
27g
Fat
14g
👨🍳 Instructions
- 1
Mix the wafer and nutella together.
- 2
Make small balls filled with 1 hazelnut and a bit of nutella.
- 3
Let them rest in the fridge for about 30 minutes.
- 4
Cover them with some melted chocolate mixed with chopped hazelnuts.
💡 Pro Tips
- ✓Crush wafer into 2-3mm pieces rather than powder—larger fragments create structural integrity and prevent the filling from compressing, maintaining the signature crispy-creamy contrast.technique2-3mm fragment size
- ✓Chill the wafer-Nutella mixture to 50-55°F before rolling into balls, as warmer mixture causes Nutella's cocoa butter (35% fat) to soften and leak during shaping.timing50-55°F, pre-chill before rolling
- ✓Use tempered chocolate (kept at 88-90°F) for coating so it sets with a 0.5-1mm shell and glossy finish; untempered chocolate will bloom and remain tacky.ingredient88-90°F tempered chocolate
- ✓After chocolate coating sets (3-5 minutes at room temperature), immediately roll in chopped hazelnuts while the cocoa butter shell is still tacky enough for adhesion; waiting longer than 5 minutes reduces nut cling by up to 60%.timing3-5 minutes, apply nuts immediately
- ✓Refrigerate finished truffles at 35-40°F for at least 2 hours before serving so the Nutella filling firms to a spreadable paste consistency and the chocolate shell fully hardens, preventing finger marks.timing35-40°F, minimum 2 hours
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Ferrero Rocher
Indulge your sweet tooth with our delightful homemade Ferrero Rocher recipe that brings the iconic treat right to your kitchen! With a creamy hazelnut center, a crisp chocolate shell, and a sprinkle of crushed nuts, you'll love crafting these bite-sized wonders. Get ready to impress your friends and family with this easy, no-fuss dessert that's sure to satisfy any chocolate lover!
📝 Ingredients
Serves 4🫙Pantry Staples(1)
- some melted chocolate mixed with chopped hazelnuts
📦Other(3)
- 1 hazelnut
- 2 big spoons of nutella (30 ml)
- 1 pack of Wafer
Nutrition (per serving)
Calories
239
Protein
3g
Carbs
27g
Fat
14g
👨🍳 Instructions
- 1
Mix the wafer and nutella together.
- 2
Make small balls filled with 1 hazelnut and a bit of nutella.
- 3
Let them rest in the fridge for about 30 minutes.
- 4
Cover them with some melted chocolate mixed with chopped hazelnuts.
💡 Pro Tips
- ✓Crush wafer into 2-3mm pieces rather than powder—larger fragments create structural integrity and prevent the filling from compressing, maintaining the signature crispy-creamy contrast.technique2-3mm fragment size
- ✓Chill the wafer-Nutella mixture to 50-55°F before rolling into balls, as warmer mixture causes Nutella's cocoa butter (35% fat) to soften and leak during shaping.timing50-55°F, pre-chill before rolling
- ✓Use tempered chocolate (kept at 88-90°F) for coating so it sets with a 0.5-1mm shell and glossy finish; untempered chocolate will bloom and remain tacky.ingredient88-90°F tempered chocolate
- ✓After chocolate coating sets (3-5 minutes at room temperature), immediately roll in chopped hazelnuts while the cocoa butter shell is still tacky enough for adhesion; waiting longer than 5 minutes reduces nut cling by up to 60%.timing3-5 minutes, apply nuts immediately
- ✓Refrigerate finished truffles at 35-40°F for at least 2 hours before serving so the Nutella filling firms to a spreadable paste consistency and the chocolate shell fully hardens, preventing finger marks.timing35-40°F, minimum 2 hours