Homemade Ferrero Rocher Truffles
Description
These truffles are dangerously delicious and will become one of your favorite homemade candies. They are a great treat to serve your loved ones for Valentine's Day or the holidays.
Ingredients
1 c. whole hazelnuts, plus 24 whole hazelnuts for candy centers
1 c. crushed wafer cookie crumbs
1 c. chocolate hazelnut spread, such as Nutella, that has been refrigerated for at least 2 hours, or overnight
3 c. dark chocolate chips
2 T. coconut oil
Directions
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Preheat oven to 350 degrees.
Place hazelnuts on a dry baking sheet; bake 12-15 minutes, giving the pan a shake once or twice during baking time.
Let nuts cool; rub nuts in a clean dish towel to remove the bitter skins. Grind/pulse nuts in a food processor until finely ground, but don't grind them too far or they'll turn into hazelnut butter. Remove nuts to a bowl.
Place crushed cookies in a separate bowl. Combine half of the chopped nuts with the crushed cookies; mix well.
Use a small, 1 inch scoop to form small balls of the chilled hazelnut spread; push a whole hazelnut into the center, burying the nut; roll each ball in the nut/crumb mixture, making sure to get each truffle well coated. Place the balls onto a foil lined baking sheet. Place the baking sheet in the freezer for 1 hour, until truffles are very firm.
Meanwhile, heat the chocolate chips and coconut oil in a microwave safe bowl in the microwave for 1 minute; stir; if necessary, microwave for additional short spurts of 15 seconds, stirring in between, until completely melted.
Set aside 2 T. remaining crushed nuts for garnishing the truffles; mix the rest into the melted chocolate.
Line a fresh tray with parchment paper or a silicone mat. Keep the truffles in the freezer until ready to dip, removing a few at a time and working in batches. Dip each truffle into the chocolate; let excess drip off; set on the lined tray. Dust with crushed hazelnuts.
The truffles will firm up eventually at room temperature, or put them in the refrigerator to harden. Arrange them on a tray, or package them however you like. Store them in the refrigerator until ready to serve or gift them.
Makes 24.
*The chocolate may need to be remelt again if it starts to thicken during the dipping process. You may need to melt additional chocolate to get all of the truffles coated.