3 Ingredient Ferrero Rocher Truffles
Under that handcrafted, misshapen chocolate shell lurks the most delicious, gooey truffle center and a toasty, whole hazelnut.
I will admit that these are not the beautiful, cocktail party Ferrero Rocher confections that you see in the store… but under that handcrafted, misshapen, chocolate shell lurks the most delicious, gooey truffle center and a toasty, whole hazelnut.
This recipe does require chilling time and has multiple steps, but each step is very easy. So make a bunch and store them in the freezer, they freeze beautifully!
Did you know that the hazelnut is also called a Filbert? Cutest name for a nut ever.
In small saucepan, heat coconut milk over medium-low heat until it just begins to boil. Note that the dark chocolate and milk chocolate have different coconut milk measurements, otherwise the recipes are exactly the same.
Reduce heat to low and stir in 1 1/2 cups of chocolate chips. Stir until smooth and melted. Remove from heat and transfer to a bowl. Refrigerate until firm and set. This could take several hours or overnight.
Place 3/4 cup of whole hazelnuts in a plastic bag. Place a towel under the bag and use a hammer to lightly smash the nuts into small pieces. Don’t turn them into dust though, no one wants filbert dust.
In a dry, nonstick pan on medium-high heat, toast the remaining 1/4 cup of whole hazelnuts for 5 minutes until slightly charred. Toss them occasionally. Don’t skip this step, it makes all the difference.
Take out the whole hazelnuts and do the same for the crushed pieces. They will only take about 3 minutes. Watch so that they don’t burn.
Their clothes, aka skins, may come off, that’s ok! Let the nuts cool completely.
Once the truffle mixture has firmed, scoop up a nice heaping teaspoon of it.
Squish a full hazelnut right into the middle of your chocolate.
Cover the hazelnut with the chocolate that’s on the spoon and push it off into the crushed hazelnuts. Tip: Dip your fingers in water to avoid the truffle mixture sticking.