Homemade Treats to Enjoy After Christmas
I’ve almost finished my Christmas stash of Ferrero Rocher chocolates. Oh well, only one thing to do, make some of these delicious Ferrero Rocher balls to keep me going all the way through January.
Ferrero rocher homemade balls inspired by your Christmas products
Those gold Nutella-filled chocolates have always been my favourite. And every Christmas I will attempt to eat my own body weight in them before the rest of my family can manage to get anywhere near them. I’m not trying to pretend that these truffles are better than Ferrero Rocher (because nothing could ever be), but there are the next best thing. And that’s a ringing endorsement if ever I heard one.
Did you know that American’s say Noot-ella instead of Nut-ella? It’s made of nuts, guys. Come on.
Double Cream and Nutella Truffles with Toasted Hazelnuts
Okay, so enough about Nutella. The truffles I have lovingly created are made from lashings of double cream and chocolate, as well as the famous hazelnut spread that gives them the Ferrero taste. Plus, they are rolled in toasted hazelnuts, which I have smashed up into a crunchy hazelnut dust.
And just when you think it couldn’t get any better, there’s a dash of hazelnut liqueur in there too. Because I firmly believe that nothing makes a chocolate taste better than booze. But of course, you can leave the alcohol out if you need to, and they will still taste amazing. I promise.
Ferrero rocher balls; Perfect for Gifting and Mailing
Perfect! As always, truffles make an amazing gift. These Ferrero Rocher balls are made with lots of Nutella and comparably little cream compared with other chocolate truffles, making them perfect if you need to send them in the post. I sent these to my Mum for Mother’s Day last year, and they successfully survived the Royal Mail journey. Just let the recipient know to pop them in the fridge as soon as they arrive, and you will be golden.
Ferrero rocher balls
Equipment
- 1 Casserole
- 1 Spoon
- 1 Bowl
Ingredients
Ferrero rocher balls
- 150 gr Old quality dark chocolate (semi-sweet), broken into chunks
- 120 ml Double or heavy cream
- 50 gr Unsalted butter, chopped into small pieces
- 190 gr Nutella (just under half a normal-sized UK jar)
- 50 ml Frangelico hazelnut liqueur (optional, but highly encouraged)
- 25 gr Of finely chopped roasted hazelnuts.
Instructions
Melt the chocolate using either a microwave or a double boiler method over simmering water. Set aside.
- Warm the cream in a small saucepan until tiny bubbles appear at the edges, ensuring it doesn't reach a boil. Transfer the heated cream into a small bowl.
- Add the melted chocolate to the bowl of cream. You are much more likely to succeed at making the ganache if the chocolate is poured onto the cream, instead of vice versa.
- Using a spoon, carefully begin to mix the cream and chocolate together. You will need patience for this process, as if you attempt to stir the mixture with any vigor, the ganache will split, and you will be left with an oily mess. See notes below on what to do if this happens. Continue stirring for several minutes until the mixture becomes a smooth, velvety ganache. Stirring until it has fully melted. You can be a bit more vigorous with stirring now you have reached this stage.
- Add the Nutella and frangelico (if you are using it) to the bowl and stir until completely combined.
- Cover the bowl with clingfilm and pop in the fridge for a few hours until set.
- Once set, remove from the fridge. Using a teaspoon, scoop balls of the mixture. Use your hands to shape the balls properly. Roll each ball in chopped hazelnuts. (Note: I used a rolling pin to crush my hazelnuts much finer than they ever could be chopped).
- Return the truffles to the fridge to re-harden, and then devour.
