3 Ingredient Ferrero Rocher Truffles

Under that handcrafted, misshapen chocolate shell lurks the most delicious, gooey truffle center and a toasty, whole hazelnut.

I will admit that these are not the beautiful, cocktail party Ferrero Rocher confections that you see in the store… but under that handcrafted, misshapen, chocolate shell lurks the most delicious, gooey truffle center and a toasty, whole hazelnut.

This recipe does require chilling time and has multiple steps, but each step is very easy. So make a bunch and store them in the freezer, they freeze beautifully!

Let's Cook!

Did you know that the hazelnut is also called a Filbert? Cutest name for a nut ever.

In small saucepan, heat coconut milk over medium-low heat until it just begins to boil. Note that the dark chocolate and milk chocolate have different coconut milk measurements, otherwise the recipes are exactly the same.

Reduce heat to low and stir in 1 1/2 cups of chocolate chips. Stir until smooth and melted. Remove from heat and transfer to a bowl. Refrigerate until firm and set. This could take several hours or overnight.

Place 3/4 cup of whole hazelnuts in a plastic bag. Place a towel under the bag and use a hammer to lightly smash the nuts into small pieces. Don’t turn them into dust though, no one wants filbert dust.

In a dry, nonstick pan on medium-high heat, toast the remaining 1/4 cup of whole hazelnuts for 5 minutes until slightly charred. Toss them occasionally. Don’t skip this step, it makes all the difference.

Take out the whole hazelnuts and do the same for the crushed pieces. They will only take about 3 minutes. Watch so that they don’t burn.

Their clothes, aka skins, may come off, that’s ok! Let the nuts cool completely.

Once the truffle mixture has firmed, scoop up a nice heaping teaspoon of it.

Squish a full hazelnut right into the middle of your chocolate.

Cover the hazelnut with the chocolate that’s on the spoon and push it off into the crushed hazelnuts. Tip: Dip your fingers in water to avoid the truffle mixture sticking.

Completely cover the truffle with crushed hazelnuts. This will make it very easy to handle. Shape into nice little balls. Place the confection onto a parchment-lined sheet pan and into the freezer for a few minutes to firm back up.

Melt the remaining chocolate in a double boiler. If you don’t have a double boiler, you can make your own! Add an inch of water to a small saucepan and place a Pyrex bowl or extremely heat-resistant bowl on top so that it sits above the water.

Using two forks, dip the candy into the chocolate. Tap the forks on the side of the bowl to remove excess chocolate.

Place dipped chocolates back onto the sheet pan and chill until firm.

3 Ingredient Ferrero Rocher Truffles

Yields 36

Under that handcrafted, misshapen chocolate shell lurks the most delicious, gooey truffle center and a toasty, whole hazelnut.

Ingredients for Vegan Dark Chocolate Truffles

1/2 cup Canned Coconut Milk, stirred*

3 cups Semi-Sweet, Dark, or Vegan Chocolate Chips, divided

1 cup whole Hazelnuts, divided

Ingredients for Milk Chocolate Truffles

1/3 cup Canned Coconut Milk, stirred*

3 cups Milk Chocolate Chips, divided

1 cup whole Hazelnuts, divided

Instructions

In a small saucepan, heat coconut milk over medium-low heat until it just begins to boil.

Reduce heat to low and stir in 1 1/2 cups of chocolate chips. Stir until smooth and melted.

Remove from heat and transfer to a bowl. Refrigerate until firm and set. This could take several hours or overnight.

Place 3/4 cup of whole hazelnuts in a plastic bag. Place a towel under the bag and use a hammer to lightly smash the nuts until small pieces. Don’t turn them into dust though.

In a dry, nonstick pan on medium-high heat, toast the remaining 1/4 cup of whole hazelnuts for 5 minutes until slightly charred. Toss them occasionally.

Take out the whole hazelnuts and do the same for the crushed pieces. They will only take about 3 minutes. Watch so that they don’t burn. Put in separate bowls to cool completely.

Once the truffle mixture is completely chilled and firm, scoop up a nice heaping teaspoon of firmed truffle mixture onto a spoon. Squish a full hazelnut right into the middle of the mixture. Cover the hazelnut with the truffle mixture that is already on the spoon.

Scoot the truffle off the spoon and right onto the crushed hazelnuts. Completely cover the truffle with crushed hazelnuts. This will make it very easy to handle. Place the confection onto a parchment-lined sheet pan and into the freezer for a few minutes to firm back up.

In the meantime, prepare a double boiler. Over medium-high heat, bring the water to a simmer and add your chocolate to the bowl. Stir chocolate over heat until melted and smooth.

Using two forks, dip the candy into the melted chocolate. Tap the forks on the side of the bowl to remove excess chocolate.

Place dipped chocolates back on the sheet pan and chill until firm.

Notes

*Canned coconut milk can be found in the health food aisle or in the international/Asian ingredients.