Homemade Ferrero Rocher truffles recipes

Ingredients

100g hazelnut wafer biscuits, crushed (about 10 cookies)

1 cup hazelnuts, without skins

2/3 cup Nutella

For dipping

1 1/2 cups semi-sweet chocolate chips

1 tsp coconut or vegetable oil (optional)

1/2 cup finely chopped hazelnut (optional)

Instructions

Preheat the oven to 180 degrees. 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. Mixture will be sticky so refrigerate it for about 30 minutes.

Use your hands to form 2-3cm balls and place on a baking sheet lined with wax paper. Put balls back into the fridge for 30-45 minutes or into the freezer for about 15 min to firm.

Meanwhile, combine the chocolate and oil (you can omit the oil) in a medium microwave-safe bowl and microwave in 30 second bursts, stirring between each burst, until the mixture is melted and smooth. Stir in the chopped hazelnuts (If you decided to use them). Let the mixture cool slightly.

Using a toothpick, dip each chilled truffle into chocolate, coat completely, then place back on the baking sheet. Once all the truffles are dipped, place the baking sheet in the refrigerator until the chocolate coating has hardened, about 15 minutes. Place truffles in mini cupcake liners or wrap in foil to serve.

Truffles can be stored in an airtight container chilled for up to a week. Or freeze for up to a month.

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Submitted January 06, 2015 at 08:14PM by niki54 http://ift.tt/1vZ10kq recipes