Since I was a little girl, I’ve always loved Ferrero Rocher truffles.
I remember savoring them when my mum would bring home a box for a special occasion, eating them slowly to make them last as long as possible.
Recently, I finally decided to make a copycat version to enjoy at home. And to my delight, they were actually really easy to make!
If you’ve never made your own before, you’ll be pleasantly surprised. All you need is four ingredients, and just 25 minutes of hands-on time with a little bit of waiting in between for the truffles to chill.
Start off by making the ganache filling – using chopped dark chocolate, chocolate hazelnut spread and heavy whipping cream. When that’s done, let it chill in the refrigerator until it’s firm enough to be shaped into small balls.
Next, toast the hazelnuts and then chop them into small pieces for coating the truffles.
Let the truffles chill until they are ready, and then tuck in!
Irresistible, right? Just follow the simple recipe below to make your own.
For something a little different, I also recommend this recipe for white chocolate coconut delights. And if I run into any problems with the chocolate not melting 100% correctly and seizing up, I turn to these silky-smooth melting tips.
Cooking By the Numbers…
Step 1 – Prepare Your Mise en Place
Prepare your ingredients. Measure out the dark chocolate, chocolate hazelnut spread, heavy whipping cream, and hazelnuts.
Chop the dark chocolate into small pieces.
Step 2 – Prepare the Ganache Mixture
Place the chocolate and heavy whipping cream in a medium-sized microwave-safe bowl, and heat uncovered. Stir the mixture every 45 seconds until it is smooth.
If you prefer, you can use a double boiler on the stove for this step instead.
Stir in the chocolate hazelnut spread until it is well incorporated.
Cover the bowl with plastic wrap and chill in the refrigerator until the ganache is firm enough to shape into balls.
Step 3 – Toast and Chop the Nuts
While the ganache mixture is chilling, toast the hazelnuts in a large frying pan or skillet over low heat for a minute or two. Shake the pan around occasionally while the nuts are toasting, to prevent them from burning.
Allow the hazelnuts cool completely before rubbing them between a kitchen towel or with paper towels to remove the skins. It’s fine if a little bit of skin remains.
Chop the hazelnuts and set them aside in a shallow bowl.
Step 4 – Shape Truffles
When the ganache mixture is firmly chilled, use a teaspoon or melon baller to scoop out the mixture and roll it quickly into a ball.
Then roll each truffle ball in the chopped hazelnuts until it is completely covered. Place the finished truffle on a clean plate. Repeat until all of the ganache mixture is used up.
Cover with plastic and refrigerate for at least 45 minutes, or until they are set.
Serve and Enjoy!
What a wonderful way to satisfy your sweet tooth when you’re craving chocolate – these bite-sized snacks offer just the right amount of sweetness!
With the combo of hazelnuts and chocolate, they taste just like Nutella!
These delicious truffles also make a wonderful addition to cookie plates for the neighbors, and they’re the perfect dessert to serve when guests are visiting.
You can make them in few days in advance and they will still taste amazing. But don’t expect them to last long, once your loved ones have tried them!
Have you tried making your own truffles before? How do you make them? Let us know in the comments below!
If you want even more truffle recipes, we have an indulgent selection! Give some a try soon:
- White Chocolate Almond Flour Blueberry
- Adaptable Dark Chocolate
- Chocolate Whiskey
- White Chocolate Pumpkin Pie
Don’t forget to Pin It!
Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Significantly revised and expanded from a post originally written by Jennifer Swartvagher. Originally posted August 7, 2015. Revised and updated December 18. 2016.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.