Homemade Ferrero Rocher

Homemade Ferrero Rocher





100 g hazelnut wafer biscuits, crushed

150 g hazelnuts

200 g Nutella (I used crunchy hazelnut chocolate spread)

250 g semi-sweet dark chocolate (or milk chocolate) (I used 150 gr chocolate+4,5 tablespoons oil)



Preheat the oven to 180C. Spread out the hazelnuts on a rimmed baking sheet and roast them in the oven for 8-10 minutes, until they are warmed through and aromatic. Remove from the oven and let cool and rub their skins off with a tea towel. Finely chop the hazelnuts. Combine the wafer biscuits, chopped hazelnuts. Add Nutella and mix them with hands. Roll approximately 1 heap teaspoon of the mixture into ball. Repeat and you should get around 30-40 balls depending on the size. (If the mixture is not firm enough to roll, put it in the refrigerate for 15-30 minutes until it's firm enough to roll into balls.)

Put them in the refrigerator for 45 minutes to firm up. Melt the dark chocolate and let it cool. Remove the balls from the refrigerator and dip them into the melted chocolate until well coated.