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Homemade Ferrero Rocher

Recreate the iconic hazelnut chocolate treat at home with layers of crispy wafer, creamy filling, and a crunchy chocolate-nut coating.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Chill Time 45 minutes
Total Time 50 minutes
Servings: 24 chocolates
Course: Confection, Dessert
Cuisine: European, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Hazelnut Core & Filling
  • 1 cup whole hazelnuts toasted, skinned (reserve 24, chop rest)
  • 1.5 cups hazelnut chocolate spread at room temperature
  • 0.5 cup milk chocolate chips melted, for filling
Crispy Wafer Layer
  • 6-8 ice cream wafer cones finely crushed, or 1.5 cups crushed wafer cookies
Outer Coating
  • 1 cup milk chocolate chips for coating
  • 0.5 cup dark chocolate chips for coating
  • 2 tbsp coconut oil optional, for smoother dipping

Equipment

  • Baking sheet with parchment paper
  • Mixing bowls
  • Double boiler or microwave
  • Small scoop or teaspoon

Method
 

  1. Toast and skin whole hazelnuts (350°F/175°C for 8-10 min). Reserve 24 whole, chop the rest for coating.
  2. Combine hazelnut chocolate spread and 0.5 cup melted milk chocolate chips for a thick gooey consistency filling.
  3. Take 1.5 tsp filling, flatten, place a whole hazelnut in center, and roll into a ball. Repeat for all 24.
  4. Roll each ball in finely crushed wafers, pressing gently to coat. Place on parchment-lined baking sheet.
  5. Chill balls for 30 minutes in fridge (or 15 min in freezer) to firm up.
  6. Melt 1 cup milk chocolate, 0.5 cup dark chocolate, and optional coconut oil until smooth and heavy viscous consistency.
  7. Stir in the finely chopped toasted hazelnuts into the melted chocolate coating.
  8. Dip each chilled ball into the chocolate-nut coating, tapping off excess. Place back on parchment-lined sheet.
  9. Chill again for 30-60 minutes until coating is completely set and firm.

Notes

Ensure hazelnuts are thoroughly toasted and skinned for best flavor. Chilling at each step is crucial for successful layering and dipping. Store at room temperature in an airtight container for up to 2 weeks.