Description
DIY Ferrero Rocher Chocolates are a delicious and healthier vegan and gluten-free alternative to the classic treat. These homemade chocolate truffles feature a rich hazelnut fudge center, a crispy cornflake coating, and a smooth melted vegan chocolate layer, finished with a sprinkle of chopped hazelnuts. Perfect for a special dessert or gift, these truffles are easy to make with simple plant-based ingredients and take just about an hour to prepare.
Ingredients
Scale
Fudge Base
- 3/4 cup roasted hazelnuts
- 3/4 cup crushed corn flakes
- 1/3 cup unsweetened cocoa powder, sifted
- 3 Tbsp hazelnut butter
- 1/4 cup maple syrup
- 1 Tbsp coconut oil (divided)
- 1/2 tsp vanilla extract
- 1 healthy pinch sea salt
Chocolate Coating
- 2/3 cup semisweet vegan chocolate chips
- 1 Tbsp coconut oil (remaining)
Garnish
- Remaining roasted hazelnuts, finely chopped
Instructions
- Roast Hazelnuts (Optional): If starting with raw hazelnuts, roast them on a bare baking sheet at 350°F (176°C) for 12-15 minutes until fragrant. Allow them to cool before use.
- Crush Cornflakes: Crush the cornflakes using a mortar and pestle, food processor, or place in a plastic bag and use a rolling pin to break into small even pieces about 1/8 inch in size. Set aside in a small bowl.
- Make Fudge Layer: In a medium bowl, combine sifted cocoa powder, hazelnut butter, maple syrup, 1 tablespoon melted coconut oil, vanilla extract, and sea salt. Stir gently until a thick, even paste forms.
- Form Fudge Balls: Line a plate with parchment paper. Take around 1/2 tablespoon of fudge mixture and shape it into a rough ball. Press a whole roasted hazelnut into the center and encase it fully with fudge mixture. Repeat for all 12 balls.
- Coat with Cornflakes: Gently drop each fudge ball into the crushed cornflakes to coat it without rolling to preserve the coating. Place the coated balls on the parchment-lined plate and freeze for 15 minutes to firm up.
- Melt Chocolate: Bring about an inch of water to a low boil in a small saucepan, then reduce heat to simmer. Place vegan chocolate chips and the remaining 1 tablespoon coconut oil in a heatproof bowl and set it over the simmering water. Stir occasionally until melted and smooth, about 5 minutes. Alternatively, melt in a microwave in 20-second bursts.
- Prepare Chopped Hazelnuts: Finely chop or pulse the remaining roasted hazelnuts until all pieces are smaller than 1/4 inch, and place them in a bowl for coating.
- Dip and Coat: Remove fudge balls from freezer. Using a fork, dip the bottom of each ball into the melted chocolate and drizzle additional chocolate over the top with a spoon, taking care not to disturb the cornflake coating. Tap excess chocolate off the fork, then immediately roll the ball in chopped hazelnuts to coat thoroughly. Place back on parchment paper. Repeat for all balls.
- Chill and Set: Refrigerate the coated truffles for 20 minutes until firm to the touch. Serve and enjoy your homemade vegan Ferrero Rocher chocolates!
- Storage: Store leftover Ferrero Rocher in the refrigerator for up to 5 days or freeze for up to 1 month to maintain freshness.
Notes
- If you don’t have hazelnut butter, you can make your own by blending roasted hazelnuts until smooth.
- The cornflakes coating adds a nice crunch but can be omitted for a more fudgy texture.
- Use good quality vegan chocolate chips for the best flavor and smooth coating.
- Ensure all ingredients are at room temperature where possible to aid mixing and melting.
- Adjust coconut oil quantity slightly if making more or fewer servings to maintain proper texture.
- For a nut-free version, substitute hazelnut butter with sunflower seed butter and use a nut-free alternative coating.
