We know. We KNOW. How fancy pants are we? Homemade Ferrero Rocher truffles!
Did you even know you could do something so fancy? Of course you did. You’re all so smart.
But have you ever actually tried it?
Like actually attempted to make a truffle that mimics the insane deliciousness that is a Ferrero Rocher? All wrapped up in its pretty gold paper like a fancy little present. And then you get to eat it! What’s better than that!?
Well maybe new shoes. And new jewelry. Or a car. Or a really fabulous trip somewhere hot and sunny.
Hot being the goal.
Because it’s not hot. Here. Where we are. In the tundra. Also known as Chicago.
What? Wait, where were we?
Oh yes, edible homemade presents.
Make them cookies! They are divine. And so easy. And they are made with Nutella so really we shouldn’t have to convince you any more.
But if we must do some more convincing, there’s the Nutella part, and then there’s the part where you dunk them in melted chocolate.
So seriously, we’re done convincing you.
Homemade Ferrero Rocher Truffles
Makes 16-18 truffles
100g hazelnut wafer biscuits, crushed (about 10 cookies)
1 cup hazelnuts, without skins
2/3 cup Nutella
1 1/2 cups semi-sweet chocolate chips
Preheat the oven to 350 F. Toast hazelnuts on a baking sheet for 8-10 minutes. Remove from the oven and let cool, then finely chop. Combine the crushed wafer cookies, chopped hazelnuts and Nutella and stir to combine. Refrigerate mixture for 15-30 minutes.
Use your hands to form 1 inch balls and place on a baking sheet lined with wax paper. Put balls back into the fridge for 30-45 minutes to firm up.
Meanwhile, melt the chocolate in a microwave safe bowl in 30 second intervals. Stir until smooth. Let cool for 5-10 minutes. Coat chilled truffles in the chocolate and place back on wax paper lined pan. Allow chocolate to set at room temperature for 30 minutes. Truffles can be stored in an airtight container chilled for up to a week.