Ferrero Rocher Inspired Truffles Recipe By Tasty Recipes

HOMEMADE FERRERO ROCHER

Steps:

• Add the hazelnuts into a food processor (keep aside 40-45 hazelnuts for the center) and blend into a fine paste like consistency. It takes a 2-3 minutes.
• Add cocoa powder, vanilla extract, salt and maple syrup and blend until the ingredients start to stick together, just 20 seconds. You NEED the mix to be sticky and not dry. if it is not shapable then continue to blend.
• Roll into small balls, inserting a hazelnut into the center. Once they are all rolled, place in the fridge for an hour minimum to set them.
• Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.
• Then toss them in the chopped hazelnuts and coat them all over. Place them on a tray lined with parchment.
• Store in the fridge until ready to enjoy. They will stay fresh in the fridge for up to 3 days.

HOMEMADE FERRERO ROCHER TRUFFLES

Steps:

• Roast your hazelnuts if they are raw, this step will take 10 minutes more: preheat the oven to 350F and spread the whole hazelnuts, in a single layer, evenly over a baking tray. Roast in the oven for about 8 minutes or until the hazelnuts are lightly colored and toasted.
• Melt the chopped chocolate in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water; cook gently, stirring occasionally, until melted, 2 to 3 minutes. If you have a microwave: Place chopped chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted.
• Keep aside 12 whole hazelnuts for the centre and add the rest into a food processor. Blend until chopped into small pieces.
• Keep aside 2 Tbsp of these coarsely chopped hazelnuts for the coating.
• Keep blending the rest of hazelnuts into a smooth paste. This takes 1 or 2 minutes.
• Add cocoa powder, maple syrup, vanilla extract, 3 Tbsp of melted chocolate and a pinch of salt. Blend again until the ingredients start to stick together, you want a moist and sticky mixture.
• Roll the paste with your hands into small balls and insert a hazelnut into the center.
• Place the balls in the freezer for 5 minutes to harden.
• Add the 2 Tbsp of chopped hazelnuts to the melted chocolate (just make sure the melted chocolate is still runny and melted) and mix well.
• Once the balls are set, dip and roll them in the chocolate and hazelnut mixture and place them on a tray lined with parchment paper.
• Freeze again for about 5-10 minutes and then you can enjoy your homemade Ferrero Rocher.

HOMEMADE FERRERO ROCHER-INSPIRED BALLS RECIPE BY TASTY

Steps:

• Blend up the malted milk biscuits and put them into a big mixing bowl. Fold in the Rice Krispies and the Nutella.
• Take a big pinch of the mixture and roll into balls using your hands. Place the shaped mixture on to some baking paper and chill for 1 hour.
• Break up the chocolate and add to a bowl with the butter. Microwave in 30 second intervals, stirring until the mixture is smooth.
• Dip the Nutella balls into the chocolate coating them generously and place back on to the baking paper.
• Chill for a further 30 minutes to 1 hour.
• Enjoy!

FERRERO ROCHER-INSPIRED TRUFFLES RECIPE BY TASTY

Steps:

• Blend up the malted milk biscuits and put them into a big mixing bowl.
• Fold in the rice cereal and the Nutella.
• Take a big pinch of the mixture and roll into balls using your hands. Place the shaped mixture onto some baking paper and chill for 1 hour.
• Break up the chocolate and microwave it for 30 seconds, then stir.
• Microwave for another 30 seconds stirring again, add the butter and stir until you have a smooth mixture.
• Dip the Nutella balls into the chocolate coating them generously and place back onto the baking paper.
• Chill for a further 30 minutes to 1 hour.
• Enjoy!

CUSTARD CREAM TRUFFLES RECIPE BY TASTY

Steps:

• Blend up all of the biscuits until they resemble bread crumbs, save ¼ (about 50g (¼ cup)) for later.
• Add the cream cheese and blend again for another 30 seconds or so until everything is combined but not a dough.
• Form the mixture into about 8 little balls using your hands and refrigerate on baking paper for 1 hour.
• Break the chocolate into small squares and melt it. This can be done in the microwave by heating on full for 30 seconds at a time and stirring, repeating this process until creamy.
• Coat the custard cream balls with the chocolate and then with the leftover blended biscuits.
• Chill for another 30 minutes.
• Enjoy!

COOKIES & CREAM TRUFFLES EASY DESSERT RECIPE BY TASTY

Steps:

• In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
• In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
• Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
• Enjoy!