Homemade Ferrero Rocher recipe

Melt Nutella and chocolate in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F

Heat cream until simmering, pour on chocolate and Nutella mixture, stir

Add in soft room temp butter, stir

Move the ganache into a large bowl so it will spread thin. Leave the ganache to set in the fridge for min 1h

Oven roast hazelnut at 200C / 392 F for 10 minutes. Remove skin

Place 15 hazelnuts on a piece of baking sheet or Silicone baking mat

Once ganache sets in fridge, move it into a piping bag and pipe it over the 15 hazelnut pieces equally

Let it set for 1h in the fridge

Using your hands form balls out of the piped shapes. Make sure hazelnut piece stays in the heart of the ball. Use gloves as ganache will be still rather soft

Let it set again in the fridge for 2h before coating

Move the balls into the the freezer for 15 minutes before coating

Melt milk chocolate (100g) in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F

Coat the Ferrero Rocher balls first with melted chocolate (when chocolate around is 30-35C) then immediately coat with the chopped hazelnut

Set the balls aside on parchment paper and let them set in the fridge for 15 minutes

Temper a small amount of milk chocolate (50g) and using your hands apply a thin layer of chocolate coating onto balls . Use gloves

Let the bonbons rest again 15 minutes in the fridge then Enjoy!

Store in fridge for 1-2weeks