Dairy and Gluten Free Ferrero Rocher
Learn how to make dairy and gluten free Ferrero Rocher using dark chocolate, dairy-free cream, and no-sugar hazelnut paste.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- Semi sphere silicon mold 3 cm
- Gold foil sheets and chocolate truffle cups 25+25
Ingredients
Roasted Hazelnut
- 150 g hazelnuts whole
Chocolate Hazelnut Ganache
- 150 g chocolate 70-80% GF/DF
- 150 g heavy cream DF/GF
- 50 g hazelnut paste or praline
Chocolate Coating
- 250 g dark chocolate 70-80% GF/DF
- 50 g crushed hazelnut
Instructions
Roasted Hazelnut
- Preheat oven to 338°F (170°C) and then bake for 10-12 minutes. Let cool down.
- Remove the skin by rubbing the nuts with both hands. Separate 25 whole hazelnuts and chop the remaining nuts.
Chocolate Hazelnut Ganache
- Heat the cream in a saucepan over medium heat until it starts to simmer.
- Remove from the heat, add the chopped dark chocolate, and stir until smooth and fully melted.
- Mix in the hazelnut paste until well combined. Set aside.
Hazelnut-Chocolate Coating
- Melt the chocolate then mix in the crushed hazelnuts.
Assembling the Chocolate Balls
- Prepare a dome-shaped silicone mold with a diameter of 2-3 cm. Fill each mold halfway with warm ganache, then place whole or half hazelnut in the middle. Freeze for at least 15 minutes.
- Remove the frozen ganache from the mold and place it on top of each other to form a 2-3 cm ball. Roll and press on the chopped roasted hazelnut. Insert a toothpick into each ball, then chill or freeze.
- If you don't have a dome silicon mold, scoop a tablespoon of the chilled ganache and flatten it slightly in your palm. Place a whole hazelnut in the center and wrap the ganache around it, forming a 2-3 cm ball. Insert a toothpick on each ball then chill or freeze.
Coating, Wrapping and Storing
- Hold the tip of the toothpick then dip the cold chocolate balls in the hazelnut-chocolate coating. Let the chocolate drip for a few seconds, then chill in the fridge.
- Wrap each chocolate with an 8.5x8.5 gold/silver foil sheets, then place it in a small golden chocolate truffle cups.
Notes
Storage:
- Stays fresh at room temperature for 3 days. Keep refrigerated of freeze for longer shelf life.
- For gifting, place the assembled chocolate ball in the truffle chocolate box and store in the fridge.
Tried this recipe?Let us know how it was!