These homemade Ferrero Rocher chocolates are incredibly good. This homemade version is very similar to the originals: creamy chocolate hazelnut center, the crunchy shell, the whole toasted hazelnut in the middle, and the nutty coating that cracks a bit when you bite into it.
These candies also make incredible edible gifts. Looking for something that can go with this? Try these White Chocolate Cupcakes.
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Video Instructions
Try These Homemade Chocolate Hazelnut Truffles
The first time I made these, I couldn’t believe how close they tasted to real Ferrero Rocher.
Actually, I think they taste even better because the toasted hazelnuts and fresh chocolate flavor really make the chocolate taste more intense.
Why You’ll Love It
- Tastes like the original: They really do taste like the classic Ferrero Rocher.
- The Right Texture: It has a crunchy shell, creamy center, and a crisp wafer bite in every piece.
- Fun to make: I love the steps of shaping and dipping them; it makes it a joy to prepare, and the kids can join (if they can resist eating the chocolate, of course!).
- Perfect for gifting: These look beautiful if you package them in little boxes or jars as a gift.
Ingredients
- Hazelnuts: Toasting them makes an incredible difference. It gives the warm, nutty flavor Ferrero Rocher is known for.
- Nutella: This makes the creamy praline-style center and gives the truffles their signature flavor.
- Wafer cookies: These add a delicate crunch inside the truffles. I love using waffle cones when I want even more crispness.
- Chocolate: Good-quality chocolate really matters here because it’s the outer shell everyone tastes first.
- Chopped hazelnuts: These give the specific coating you're looking for; a pebbled Ferrero Rocher look.
How to Make Homemade Ferrero Rocher
1. Toast the whole hazelnuts and chopped hazelnuts separately at 350°F for 8 minutes. Rub the skins off the whole nuts if desired. Line a tray with parchment paper.
2. Scoop small portions of Nutella and place a whole hazelnut in the center of each portion. Freeze for 20–30 minutes until firm.
3. In a bowl, fold crushed wafer cookies into the remaining Nutella.
4. Wrap the wafer mixture around each frozen Nutella center and roll into balls.
5. Freeze again for 15 minutes.
7. Melt the chocolate and stir in half of the chopped hazelnuts.
8. Dip the chilled balls into the chocolate and tap off excess coating.
9. Place on parchment paper and sprinkle with remaining hazelnuts.
10. Let them set until they are firm.
Recipe Tips
- I always toast the hazelnuts. It completely changes the flavor and gives the truffles that authentic roasted taste.
- Keeping the centers cold makes shaping so much easier and less messy.
- If you want an even thinner, crispier shell, add a teaspoon of neutral oil to the melted chocolate.
What Can You Serve With This?
- Coffee
- Espresso
- Hot chocolate
- Vanilla ice cream
- Dessert platters
FAQs
Yes, but the texture changes quite a bit. The wafers are what give Ferrero Rocher that signature crispy bite.
Absolutely. It’ll taste sweeter and different from the original, but still delicious.
If you use feuilletine or very crisp wafers, they stay crunchy much longer. Standard wafers soften faster after a couple of days.
Recipe
Homemade Ferrero Rocher
Ingredients
The heart
- 14 whole hazelnuts, with or without skin
The Praline Core
- 1 cup chocolate hazelnut spread (Nutella)
- 1 cup crushed wafer cookies (or waffle cones for more crunchiness)
The Rocher Shell
- 1½ cups Couverture Chocolate (60% Cacao for a less-cloying sweetness)
- ½ cup finely chopped hazelnuts
Instructions
- Toast the whole hazelnuts and chopped hazelnuts separately at 350°F for 8 minutes. Rub the skins off the whole nuts if desired. Line a tray with parchment paper.
- Scoop small portions of Nutella and place a whole hazelnut in the center of each portion. Freeze for 20–30 minutes until firm.
- In a bowl, fold crushed wafer cookies into the remaining Nutella.
- Wrap the wafer mixture around each frozen Nutella center and roll into balls.
- Freeze again for 15 minutes.
- Melt the chocolate and stir in half of the chopped hazelnuts.
- Dip the chilled balls into the chocolate and tap off excess coating.
- Place on parchment paper and sprinkle with remaining hazelnuts.
- Let them set until they are firm.
Notes
Taste & Texture
Crunchy chocolate shell with creamy Nutella filling, crispy wafers, and a whole toasted hazelnut center.Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 2 months.
- Best Served: Slightly chilled or at cool room temperature.
Serving Recommendations
I love serving these with espresso or coffee after dinner. They also look beautiful arranged in gift boxes during the holidays.Recipe Variations and Substitutions
- Use white chocolate for a sweeter version.
- Add crushed toasted almonds or pistachios.
- Roll in cocoa powder for a truffle-style finish.
Proper Storage Tips
- Keep refrigerated in an airtight container.
- Separate layers with parchment paper.
- Avoid moisture to keep the shells crisp.
Pro Tips
- Toast the hazelnuts.
- Keep the centers very cold.
- Use a hot knife or fork for cleaner chocolate dipping.
Video
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