12 Desserts of Christmas: Day 3-Homemade Ferrero Rocher Truffles
By: Jennifer Frost
If you are looking for culinary inspiration, check out The View From Great Island blog. The desserts are absolutely mouthwatering. The View From Great Island is where I got this Homemade Ferrero Rocher Truffle recipe below. In addition, this dessert is very similar in flavor to the store-bought version; however, I would say it is much richer and more decadent than the original.
Servings: 24 truffles
Ingredients
1 cup whole hazelnuts plus 24 whole hazelnuts for cand centers
1 cup of crushed wafer cookie crumbs
1 cup chocolate hazelnut spread, refrigerate for at least 2 hours
3 cups dark chocolate chips
2 tsp coconut oil
Directions
Set oven to 350 degrees Fahrenheit.
Put the hazelnuts on a baking sheet and bake for 12-25 minutes, shaking beween 1-2 times during the baking. Let the nuts cool, and then remove the skins.
Grind the nuts in a food processor until they are finely ground, but do not over grind. Remove the nuts to a bowl.
Put the crushed cookies in another bowl. Combine half of the chopped nuts with the crushed cookies and mix well.
Use a small, 1 inch scoop to form small balls of the chilled hazelnut spread and push a whole nut into the center. Bury the nut and then roll each ball in the mixture. Make sure to coat each truffle well. Set balls aside on a foil lined baking sheet.
One all the nuts are rolled and placed on the baking sheet, place in the freeze for one hour until the truffles are very firm.
Once an hour has passed, heat the chocolate chips and coconut oil in a microwave safe bowl in the microwave for one minute. Stir, and then, if necessary, microwave for additional short spurts of 15 seconds, stirring in between, until completely melted. It took a total of 1 minute and 45 seconds to get the chips completely melted using 15 second increments.
Set aside 2 tablespoons of the remaining crushed nuts for garnishing your truffles, and then mix the rst into the melted chocolate.
Line a fresh tray with parchment paper and or silicone mat. Coat the truffles in batches and keep the remining in the freezer until ready to dip. This keeps the truffles chilled adequately to prevent melting. Dust with crushed hazelnuts.
The truffles will firm up eventually at room temperature, or you can immediately place them in the fridge for a quick set.