On the 10th day of Christmas baking I made Ferrero Rocher Truffles…because who doesn’t looooove Ferrero Rocher chocolates?
Growing up this was my all-time favourite chocolate. I could probably eat 50 in one setting…it must be the Nutella ingredient. Nothing compares to this chocolate.
These truffles make perfect gifts, party favours, and snacks that you can freeze! I made double the portion and I’m saving the rest for New Years!
P.s. The Christmas countdown is on… only 3 more days! Yay!
Perfect Christmas dinner table favours…
Nutella is the bomb!
Finely chop the hazelnuts, walnuts and wafers in a food processor:
Then, mix the remaining ingredients together and freeze.
Start by rolling tablespoon-balls, and place a roasted hazelnut in the centre of the truffle.
Place in the freezer to harden before covering in chocolate mixture.
Eek! These look like meatballs! 😛
- Start off with the filling: Crush the walnuts, hazelnuts, hazelnut wafer cookies and add them to a bowl.
- Combine nuts, wafers and Nutella and mix well (it will be sticky).
- Place in the freezer for about 10 minutes so the mixture firms up.
- Shape into tablespoon-sized balls and place a hazelnut and drop of Nutella in the middle of the ball, then place balls on a baking sheet and freeze for 15-20 minutes.
- While waiting, stir together the chocolate and oil in a medium bowl.
- Melt the mixture in the microwave until fully melted, heat in intervals of 10 seconds.
- Add the hazelnuts and stir thoroughly to combine.
- When the truffle balls are ready, insert a toothpick into the truffle and dip into the melted chocolate mixture.
- Place the truffles onto the baking sheet. Once you've finished coating them, place back into the fridge for 15 minutes until hardened.
- Sprinkle some hazelnuts on top of each truffle.
- To serve, place truffles in cupcake liners.
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