Homemade Ferrero Rocher

I was hesitant about putting up this post. After much convincing from hubby, I plucked up my courage and published this post. In case you are wondering if there is anything wrong with the recipe, the answer is no. In fact, they tasted exactly like the real thing. I just cannot get over the fact they were “sweating” in the pictures 🙁 (see above), thanks to the permanently-humid Singapore weather. I mean there are thousand and one reasons why I love Singapore and will never ever migrate to anywhere else but the weather is something I could never get used to.
Well, enough of my complaints. This recipe was inspired by one of my favorite YouTube vlogger – Nicko from Nicko’s Kitchen. This guy is super amazing but recently, he is suffering from some health issues so I really hope he’ll be fine and wish him a speedy recovery!

Makes 10 – 12 pieces

Recipe source: Nicko’s Kitchen (with slight modifications)

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Ingredients:
1 cup Hazelnut Spread (I’m using Nutella)
1/4 cup whole hazelnuts
4 wafer cup cones
3.5 oz (100 g) semi-sweet milk chocolate bar (or dark chocolate)

Only 4 ingredients needed.

Put the hazelnut spread in the freezer while you prepare the rest of the ingredients. We want the spread to harden a little so it’s easier to mould them into balls. Set aside 10 hazelnuts. Crush the remaining into fine bits. I put them into a zip loc bag which is much easier.

Use a rolling pin to crush them. I just find this method therapeutic. :-)Alternatively, you could use a food processor.

Repeat the same with the wafer cup cones.

Put them into 2 separate dishes.

Take out the hazelnut spread from the freezer and use two spoons and to form a ½ inch sized ball. Push one hazelnut into the middle.

This takes a little practicing.

Coat the ball with the crushed wafer cone. Put them back into the freezer.

I wore a disposable plastic glove to prevent it from sticking to my palm.

Melt the milk chocolate bar in a microwave for about 30 – 40 secs. Let it cool for 10 mins.

Add the crushed hazelnuts into the melted chocolate and mix well. Take out the chocolate balls from the freezer and dip them evenly into it.

I used a pair of chopsticks for this process.

Put them back on the plate and refrigerate for about 15 mins or until firm.

My sweaty homemade Ferrero Rocher.

I even tried to use a tissue to dab away the “sweat” on the chocolate 🙁 . Luckily, the taste made up for the looks.

Full Instructions:

Put the hazelnut spread in the freezer while you prepare the rest of the ingredients. We want the spread to harden a little so it’s easier to mould them into balls.

Set aside 10 hazelnuts. Crush the remaining into fine bits. I put them into a zip loc bag which is much easier. Repeat the same with the wafer cup cones. Put them into 2 separate dishes. Take out the hazelnut spread from the freezer and use two spoons and to form a ½ inch sized ball. Push one hazelnut into the middle. Coat the ball with crushed wafer cone. Put them back into the freezer.

Melt the milk chocolate bar in a microwave for about 30 – 40 secs. Let it cool for 10 mins. Add the crushed hazelnuts into the melted chocolate and mix well. Take out the chocolate balls from the freezer and dip them evenly into it.Take out the chocolate balls from the freezer and deep them evenly into the melted chocolate. Put them back on the plate and refrigerate for about 15 mins or until firm.