Homemade Ferrero Rocher’s

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By Cooking Panda

Ingredients
155g whole raw hazelnuts – separate out 36 good looking whole nuts for the centers
255g Nutella hazelnut chocolate spread
75g crushed hazelnut wafer cookies
175g chocolate: dark or milk – your choice
Brussels Sprouts
 
In a food processor (or with a knife), chop the hazelnuts finely, but be careful not to process them into a paste. Thirty seconds or so should do. Repeat with wafers. Combine half of the chopped nuts with the Nutella and mix well. Refrigerate for about an hour. Combine the rest of the nuts with the chopped wafers. When the Nutella mixture is quite firm, scoop out balls of the mixture and push a whole hazelnut (that you set aside earlier) into the centre of each one. Roll the balls in the wafer/nut mixture and place on the tray. Freeze until firm – about another hour. Once they’ve hardened, melt some chocolate in a glass bowl over a pan of boiling water. Using a toothpick or a plastic fork with the middle tines snapped off, dip the balls in the melted chocolate. Because the balls are part frozen, the chocolate should firm up very quickly. Repeat with the remaining balls and transfer to the fridge to set completely – about another 30 – 60 minutes, sorry! To trick those who have been naughty this year, repeat this whole process, however, use Brussels sprouts for the core! Don’t tell them of course! Who has been naughty or nice? Mwuhahaha! Enjoy!!
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