I’ve almost finished my Christmas stash of Ferrero Rocher chocolates 🙁 Oh well, only one thing to do – make some of these delicious Ferrero Rocher truffles to keep me going all the way through January.
Those gold Nutella-filled chocolates have always been my favourite. And every Christmas I will attempt to eat my own body weight in them before the rest of my family can manage to get anywhere near them. I’m not trying to pretend that these truffles are better than Ferrero Rocher (because nothing could ever be), but there are the next best thing. And that’s a ringing endorsement if ever I heard one.
Did you know that American’s say Noot-ella instead of Nut-ella? It’s made of nuts, guys. Come on.
Okay, so enough about Nutella. The truffles I have lovingly created are made from lashings of double cream and chocolate, as well as the famous hazelnut spread that gives them the Ferrero taste. Plus, they are rolled in toasted hazelnuts, which I have smashed up into a crunchy hazelnut dust.
And just when you think it couldn’t get any better, there’s a dash of hazelnut liqueur in there too. Because I firmly believe that nothing makes a chocolate taste better than booze. But of course, you can leave the alcohol out if you need to, and they will still taste amazing. I promise.
As always, truffles make an amazing gift. As these truffles are made with lots of Nutella and comparably little cream compared with other chocolate truffles, they are perfect if you need to send them in the post. I sent these to my Mum for Mother’s day last year, and they successfully survived the Royal Mail journey. Just let the recipient know to pop them in the fridge as soon as they arrive, and you will be golden.
- 150g (1 cup) good quality dark chocolate (semi-sweet), broken into chunks
- 120ml (½ cup) double or heavy cream
- 50g (¼ cup) unsalted butter, chopped into small pieces
- 190g (¾ cup) Nutella (just under half a normal sized UK jar)
- 50ml (1.6 US fl oz) Frangelico hazelnut liqueur (optional, but highly encouraged)
- 25g (¼ cup) roasted hazelnuts, chopped very finely
- Melt the chocolate, either in the microwave or over a saucepan of boiling water. Set aside.
- Heat the cream in a small saucepan, until very small bubbles start to form. Do not let the cream actually boil though. Pour the hot cream into a small bowl.
- Add the melted chocolate to the bowl of cream. You are much more likely to succeed at making thee ganache if the chocolate is poured onto the cream, instead of vice versa.
- With a spoon, gently start to stir the cream and chocolate together. You will need patience for this process, as if you attempt to stir the mixture with any vigour, the ganache will split and you will be left with an oily mess. See notes below on what to do if this happens. Keep stirring for a few minutes, until the mixture forms a smooth velvety ganache.
- Add the chopped butter to the ganache, and stir until the butter has melted. You can be a bit more vigorous with stirring now you have reached this stage.
- Add the Nutella and Frangelico (if you are using it) to the bowl and stir until completely combined.
- Cover the bowl with clingfilm and pop in the fridge for a few hours until set.
- Once set, remove from the fridge. Using a teaspoon, scoop balls of the mixture. Use your hands to shape the balls properly. Roll each ball in chopped hazelnuts. (Note: I used a rolling pin to crush my hazelnuts much finer than they ever could be chopped).
- Return the truffles to the fridge to re-harden, and then devour.
- Keep the truffles in the fridge for up to a week, or freeze for up to 1 month. Defrost in the fridge overnight.
- If the ganache splits, the best way to save it is to whisk it with a handheld mixer as soon as possible. If this also fails, try adding some more almost-boiled cream.