I made these homemade Ferrero Rocher treats with love and simple ingredients. Each one starts with a smooth, homemade hazelnut paste at its center, surrounded by a crispy wafer shell for that classic crunch. Finally, I dipped them in a rich hazelnut chocolate glaze and added bits of chopped hazelnuts for a perfect finish. They’re my take on a classic favorite—made from scratch, just the way I like it!
WHAT YOU’LL LOVE ABOUT THIS
- Rich and chocolatey
- Perfect hazelnut flavour
- Can be customised
- Fun to assemble
INGREDIENTS USED IN FERRERO ROCHER
HAZELNUTS
Hazelnuts are the key ingredient in Ferrero Rocher. A roasted hazelnut sits at the center, giving it a crunchy and nutty flavor. Around it is a creamy hazelnut paste mixed with chocolate, creating a smooth filling. The outer layer is coated in chocolate and sprinkled with chopped hazelnuts for extra texture and taste. Hazelnuts are what make Ferrero Rocher so special and delicious.
COMPOUND CHOCOLATE
Ferrero Rocher uses compound chocolate in its outer shell and creamy hazelnut filling to achieve its signature taste and texture. The outer shell, combined with chopped hazelnuts, uses compound chocolate for its stability and glossy finish, eliminating the need for tempering required by real chocolate. The hazelnut filling also incorporates compound chocolate, contributing to its smooth and creamy consistency. By using compound chocolate, Ferrero Rocher ensures cost efficiency, easier production, and better shelf stability, making it ideal for distribution in various climates while maintaining its luxurious appeal.
WAFER SHELL
The wafer shell in Ferrero Rocher is what gives it its signature light crunch. It’s a delicate, crispy layer that surrounds the creamy hazelnut filling and roasted hazelnut core. This thin shell adds texture and balance, creating a perfect contrast between the smooth filling and the rich chocolate coating. The wafer shell is key to the multi-layered experience that makes Ferrero Rocher so special.
SUGAR
Sugar is an essential ingredient in Ferrero Rocher, adding sweetness to balance the rich flavors of hazelnuts and chocolate. It’s blended into the creamy hazelnut paste, giving it a smooth and indulgent taste.
OIL
Oil plays an important role in both the hazelnut paste and the chocolate glaze in Ferrero Rocher. In the hazelnut paste, a small amount of oil helps achieve a smooth, creamy consistency, making it easier to blend and spread. In the chocolate glaze, oil is used to give the coating a glossy finish and a slightly softer texture, ensuring it melts smoothly in your mouth. It’s a subtle but essential ingredient that enhances the texture and quality of the treat.
COCOA POWDER
Cocoa powder in the hazelnut paste of Ferrero Rocher adds depth and richness to the flavor. It enhances the chocolatey taste, balancing the sweetness of the sugar and complementing the nuttiness of the hazelnuts. The cocoa powder contributes to the smooth, velvety texture of the paste, creating a more complex and indulgent filling. It’s a key ingredient that helps achieve the perfect harmony between chocolate and hazelnut in each bite.
EQUIPMENTS USED FOR MAKING FERRERO ROCHER
A few kitchen staples that should always be there in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
A mixer grinder and blender jar to make the hazelnut paste.
A sauce pan to make the nutella butter at home.
Silicon Spatula to being together hazelnut paste and chocolate glaze.
Golden Foil and Brown Paper Liners to make the packaging look exactly like Ferrero Rocher
SIMILAR RECIPES ON THE BLOG
TIPS TO MAKE FERRERO ROCHER
- Roast Hazelnuts Properly: Roast the hazelnuts in the oven at 350°F (175°C) for about 10-15 minutes to bring out their full flavor.
- Make a Smooth Hazelnut Paste: Blend the roasted hazelnuts until they form a smooth paste. Be patient as it may take a few minutes for the oils in the nuts to release.
- Use High-Quality Chocolate: For the best flavor, use good-quality milk or dark chocolate for the glaze. The chocolate should melt smoothly to create a glossy finish.
- Use thin, crispy wafer shells for the perfect crunch.
- Allow the Ferrero Rocher to set completely at room temperature or in the fridge. This ensures the chocolate coating hardens and stays intact.
- Hazelnut spread
- 1 cup roasted hazelnuts
- ½ tbsp cocoa powder
- ½ tbsp sugar
- 1 tbsp oil
- 2 tbsp dark chocolate, melted
- Glaze
- 1 cup compound chocolate
- 1 tbsp oil
- ⅓ cup hazelnuts, finely chopped
- To assemble
- Hazelnut spread
- 20 Wafer shells (makes 10 ferrero)
- 10 Hazelnuts (in centre )
- Chocolate glaze , to coat
- In a blender jar add roasted hazelnuts, cocoa powder ,sugar and oil.
- Grind it In intervals till it becomes a smooth paste.
- Lastly add melted chocolate and pulse it again till everything is well combined.
- To make the glaze, melt the compound chocolate In the microwave in 30 seconds intervals.
- Once the chocolate is melted add in oil and chopped hazelnuts.
- To assemble, take 2 wafer shell and fill ¾th of it with hazelnut paste and place one hazelnut in the centre of one of the filled shells.
- Seal it using melted chocolate and do the same with the rest of the shells.
- Coat the entire Ferrero Rocher in the glaze evenly and place it on a wire rack to let the chocolate set.
- Carefully wrap the Ferrero Rocher in gold foil and enjoy.
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