A travel and lifestyle blog

Sunday, 10 June 2018

DIY Ferrero Rocher Truffles

I loveeee Ferrero Rocher...but not my local shops mark up. So I decided to make them myself because I figured...for the price I could make about 30 compared to buying a pack haha...and in greed vs. convenience....greed wins.

Once you've made them - you will not want to go back. They're really easy to make.

A roasted hazelnut surrounded by chocolate truffle, wrapped in a layer of chocolate and topped with a sprinkle of salt and a coat of toasted nuts...delicious.

If you want to make them (which you totally should, btw) you will need:
2 bars of dark chocolate (get ones with a high percentage)
1 bar of milk with chopped nuts (again get a nice one)
A pot of double cream (300 mls)
Hazelnuts (400 grams)
60 grams of butter (I used salted because that's what I had in but any kind is ok)

First things first, melt the butter on a low heat over a saucepan. While it melts chop up 1 bar of milk and 1 of dark chocolate. Then add in the cream and mix it together over the low heat until it has warmed. Throw in your chocolate bits and mix until you get this glossy mixture of absolute dreams.

That's the chocolate truffle mixture done. Pop in the fridge and leave it overnight.

In the meantime, it's time to roast the hazelnuts. I couldn't find ones without their covers (I genuinely have no idea what the word is for the nut coats/skins/outfits?! Haha). So if you also have hazelnuts in their little jackets, just pop them under the grill for a few minutes. Then wrap them up in a thick layer of kitchen roll or a tea towel and roll them about - the skins/coats/jackets will come right off.

Now you can relax. All the work is done until tomorrow while the chocolate truffle mixture cools so get a glass of wine and have a nice chill out.

The next day, the messy part begins!

First prep your skin by rubbing a few drops of olive oil on your hands so the truffle mixture doesn't stick to them. Scoop out some of the truffle mix with a teaspoon and place a hazelnut in the centre. Then roll it up to form your truffle. Aim for bite-sized pieces but don't worry if you accidentally create a giant like I did first time haha, afterall that's part of the fun.

Leave your rolled out balls on some baking paper until they are all done. Then bash up the remaining hazelnuts for the topping.

Chop up that last bar of dark chocolate and melt it (over a bain marie if you're patient but I just zapped it in the microwave #sorrynotsorry).

Balance your chocolate hazelnut truffles on a fork and dunk them in the chocolate.

Prod them until they get fully submerged and coated. I did two coats because I wanted that crunch of the Ferrero's without faffing about with wafers.

Once the chocolate is done, sprinkle them with salt then roll them in the crushed hazelnuts. 

Leave them on a baking tray and let them cool. Then try really hard not to eat them all at once.


Yum! I hope you like them too,


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