Ferrero Rocher Recipe

Preheat the oven to 175°C (350°F) if your hazelnuts are not already roasted. Spread 24 hazelnuts in a single layer on a baking tray and roast 8–10 minutes until fragrant and skins blister. Let cool; rub in a clean kitchen towel to remove loose skins.

Optional step to caramelize: place 1 tablespoon granulated sugar in a small nonstick skillet over medium heat. Let the sugar melt and turn a light amber (do not burn). Working quickly, toss the cooled whole hazelnuts in the melted sugar to coat; transfer to parchment and let set. These become the crunchy whole-nut centers.

If your 150 g hazelnuts still have skins, roast 10–12 minutes at 175°C (350°F) and rub in a towel to remove skins. Allow to cool completely.

Place the cooled hazelnuts in a food processor and pulse until they form a smooth butter. This can take 3–8 minutes; scrape down the bowl as needed. First it will be crumbly, then paste-like, then glossy nut butter.

Add 60 g powdered sugar, 15 g unsweetened cocoa powder, 20 g neutral oil (or melted cocoa butter), 0.5 tsp vanilla and 0.25 tsp salt to the nut butter. Process until fully incorporated and smooth. Taste and adjust salt or sugar to preference. The mixture should be soft but moldable; if too stiff add 1–2 tsp more oil.

Twist off small portions (about 12–14 g each) of filling and form into balls around each prepared whole hazelnut (if you used caramelized nuts, center them). You should get about 24 balls. Place on a tray lined with parchment and chill 20–30 minutes until firm enough to coat.

Temper or gently melt the 300 g chopped milk chocolate. For a simple melt (not strictly tempered) set up a double boiler: simmer water in a saucepan, place a heatproof bowl over it (not touching water) and add 2/3 of the chocolate. Stir until melted to about 45°C (113°F). Remove from heat and add remaining chocolate, stirring until cooled to around 30–31°C (86–88°F) for a tempered finish. If you prefer convenience, microwave in 20–30 second bursts, stirring between, until smooth and fully melted but not hot. Stir in 1 tsp vegetable oil if you want a slightly thinner coating.

Keep the melted chocolate at a working temperature: for tempered milk chocolate ~30–31°C (86–88°F); for untempered, simply keep it fluid but under 40°C (104°F).

Place the chilled filled balls and the finely chopped toasted hazelnuts (80 g) near your dipping station. Using two forks or a dipping tool, pick up a chilled filling ball, dip fully into the melted milk chocolate, letting excess chocolate drip back into the bowl.

Immediately roll or press the chocolate-coated ball into the chopped toasted hazelnuts so they adhere evenly. Place the finished bonbon on parchment. Repeat with remaining balls. If chocolate starts to thicken, gently rewarm to maintain fluidity (do not overheat).

Allow the coated chocolates to set at room temperature (if chocolate was tempered) or chill briefly 10–15 minutes in the refrigerator until firm. If you used tempered chocolate, they can be kept at room temperature; otherwise store refrigerated and bring to room temperature before serving for best texture.

Store in an airtight container for up to 2 weeks in the refrigerator or up to 1 week at cool room temperature if properly tempered.