These Ferrero Rocher truffles are the perfect balance of textures. Smooth and velvety ganache, with the contrast of a crunchy roasted hazelnut inner and outer layer.
- 150g / 5.29 ounces vegan chocolate*
- 7 tablespoons coconut milk or cream* (from a can)
- 10 / 8g / 0.28 ounces whole roasted hazelnuts
- 60g / 2.12 ounces hazelnut crumb,* for rolling
- If your chocolate is a block of chocolate, you’ll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you’re using buttons or pre-chopped chocolate, you can skip this step.
- Place the chocolate in a heat-proof bowl and set aside.
- In the meantime, using a small saucepan or a Turkish coffee pot, heat the coconut milk or cream until it comes to a gentle simmer. Do not boil!
- Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix.
- Using a silicone spatula or wooden spoon, mix the chocolate until it’s nice and smooth. If you’re finding that the chocolate isn’t melting completely, place the heat-proof bowl over a small saucepan with some water in it (the saucepan) on low-medium heat and stir until it completely melts. Make sure that the water inside the saucepan is not touching the bottom of your bowl.
- Once the chocolate is melted and well incorporated, place it in the fridge for your ganache to set for at least 2 hours or overnight.
- Once the ganache is ready, using a tablespoon, scoop out a tablespoons worth of ganache placing a roasted hazelnut in the middle. Enclose the hazelnut and roll in the palm of your hands working quickly until you have a ball.
- Roll the truffle in the hazelnut crumbs and reshape if necessary.
- Continue the process for all the ganache and hazelnuts until finished. It should make 10 truffles.
- Place them in the fridge in an airtight container for up to 1 week or at room temperature for a few days if it’s cold.
Chocolate: Use chocolate that has a high cacao butter ratio. I like to use 70% dark. It has the perfect balance between sweet and bitter.
Coconut cream/milk: Make sure you only use the thick creamy part that sits at the top of the can, not the watery part that sits at the bottom. If it’s not separated, place the can in the fridge overnight.
Hazelnut crumb: Hazlenut crumb is made using roasted hazelnuts that have been pulsed in your food processor until you achieve smaller pieces to roll your truffles in. Please see the photo for reference.
If you’d like these truffles to have the finished look just like the classic Ferrero Rochers, dip them in melted chocolate. You can see how that’s done in this ginger truffles recipe (just omit the ginger powder).
For tips and tricks to make these perfect every time, please refer to my notes earlier in the post.
- Diet: Vegan