Homemade Ferrero Rocher recipe

For coating

For the ganache part
Melt Nutella and chocolate in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F
Heat cream until simmering, pour on chocolate and Nutella mixture, stir
Add in soft room temp butter, stir
Move the ganache into a large bowl so it will spread thin. Leave the ganache to set in the fridge for min 1h
Oven roast hazelnut at 200C / 392 F for 10 minutes. Remove skin
Place 15 hazelnuts on a piece of baking sheet or Silicone baking mat
Once ganache sets in fridge, move it into a piping bag and pipe it over the 15 hazelnut pieces equally
Let it set for 1h in the fridge
Using your hands form balls out of the piped shapes. Make sure hazelnut piece stays in the heart of the ball. Use gloves as ganache will be still rather soft
Let it set again in the fridge for 2h before coating
For the coating
Move the balls into the the freezer for 15 minutes before coating
Melt milk chocolate (100g) in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F
Coat the Ferrero Rocher balls first with melted chocolate (when chocolate around is 30-35C) then immediately coat with the chopped hazelnut
Set the balls aside on parchment paper and let them set in the fridge for 15 minutes
Temper a small amount of milk chocolate (50g) and using your hands apply a thin layer of chocolate coating onto balls . Use gloves
Let the bonbons rest again 15 minutes in the fridge then Enjoy!
Store in fridge for 1-2weeks

Use high-quality chocolate as that will define the taste of your homemade Ferrero Rocher
Heat milk until just simmering. If it’s boiling, the milk is too hot and could burn the chocolate. If it is not warm enough, it won´t melt the chocolate properly
Do not skip roasting the nut. It brings out the flavor
Pay attention to the chilling time of each step
The last step, with the tempered chocolate, can be skipped, however, chocolate tempering will ensure the signature Ferrero Rocher snap when biting into it

SOURCE: Spatula