Ferrero Royal Recipe

Prepare hazelnut powder

Place 1 cup toasted hazelnuts, 0.25 cup cocoa powder and 0.5 cup powdered sugar in a food processor. Pulse until a fine, slightly oily meal forms (stop before it turns into liquid paste). Scrape down sides as needed.

Temper/melt chocolate

Melt 10 oz chopped milk chocolate gently in a double boiler or microwave in 20-30 second bursts, stirring between bursts until smooth. If using microwave, stop before fully melted and stir to finish to avoid overheating. Stir in 2 tablespoons neutral oil to loosen the chocolate and create a glossy coating.

Combine shell mix

Stir 3/4 of the hazelnut powder (reserve about 1/4 for dusting/filling) into the melted milk chocolate until fully incorporated and smooth. Add 1/4 tsp flaky sea salt and mix. The mixture should be thick but pourable; if too thick, warm gently a few seconds.

Form shells

Using a small scoop or spoon, spoon about 1 tablespoon of the chocolate-hazelnut coating into each cavity of 12 mini silicone or polycarbonate chocolate molds (round or oval). Work quickly: tilt and rotate the mold to coat sides, then pour out excess back into the bowl, leaving thin even shells. Chill molds in refrigerator 10–15 minutes until set. Repeat to build up a second thin layer if you want sturdier shells; chill again until firm.

Make caramel

Line a baking sheet with parchment. In a small heavy saucepan, combine 0.5 cup granulated sugar and 2 tablespoons water. Without stirring, heat over medium heat until sugar dissolves and begins to color; swirl pan occasionally. Continue cooking to an amber caramel (watch closely to avoid burning).

Add nuts

When caramel is amber, remove from heat and stir in 0.75 cup chopped toasted hazelnuts and 1 tablespoon unsalted butter until glossy and combined. Immediately pour the praline mixture onto the prepared parchment and spread thin. Let cool and harden completely (about 15–20 minutes).

Process praline

Break the cooled praline into pieces and pulse in a food processor to a coarse to fine crumb depending on desired texture. Reserve about 2 tablespoons of praline pieces to press into the gianduja later; keep the rest to mix into the gianduja filling.

Heat cream and melt chocolate

Place 0.25 cup heavy cream in a small saucepan and bring just to a simmer. Remove from heat and pour over 4 oz chopped dark chocolate in a heatproof bowl. Let sit 1 minute, then stir until smooth to make a ganache.

Combine with hazelnut paste

Stir 0.5 cup hazelnut paste into the warm ganache until smooth. Add 1 tablespoon softened unsalted butter, 0.25 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Mix until fully incorporated and glossy. Fold in the reserved praline crumbs (except the 2 tablespoons held back). Taste and adjust salt if needed.

Chill to pipeable consistency

Let the gianduja cool at room temperature for 10–15 minutes, then refrigerate briefly (5–10 minutes) until it thickens to a pipeable yet soft consistency. Do not over-chill — you want it workable for filling shells.

Fill shells

Remove the set chocolate shells from the refrigerator. Place one whole toasted hazelnut in the center of each shell. Pipe or spoon the gianduja filling into the shells around the hazelnut, leaving a small gap at the top for the final chocolate layer. Gently press one or two teaspoons of the reserved praline crumbs into the top of each filling for crunch.

Seal chocolates

Warm a small amount of the remaining chocolate-hazelnut coating (or melt a little extra milk chocolate) and pour or spread a thin layer over each filled shell to seal. Scrape the mold flat to level the backs. Tap the mold gently to remove air bubbles and ensure even sealing.

Set and demold

Chill the molded chocolates in the refrigerator for 15–20 minutes until fully set. Once firm, turn the mold over and carefully demold each piece. If the mold is resistant, allow a minute at room temperature and invert again.

Finish

Lightly dust the finished chocolates with 2 teaspoons cocoa powder (use a fine sieve) or brush a thin streak of tempered dark chocolate on top for a polished look. Store in an airtight container in a cool place (not refrigerated for long term) for up to 2 weeks.