If you read my last post about Diwali you might have seen these naughty little nutty goodies :). I made them for Diwali to hand out to family and friends.
I absolutely ♥ like really ♥ Ferreros they are a family fav and also other peoples family favs too. I always thought of them as posh chocolates as a kid and suppose I still do, all individually wrapped in their gold foil, with their sticker on top and in the plastic case with gold, yeh they have a slight obsession with gold don’t they? it all very grand to me. It’s a very much an individual chocolate you were given one for yourself so no sharing (when your a kid it’s a bonus) so you can eat it allllllllllllllll by yourself and you would savour it, well actually I’m not sure if I did savour it? I do remember something really funny that my bro used to do, he would keep all the stickers from the ferrero roche wrapper and stick them to his wall, like a collection lol o dear what we used to do when we were young!
When I found this recipe I saw what ingredients it included in making the truffles I was like OMG they know me so well…Nutella of course 🙂 smiles smiles smiles yum yum and extra yum.
Eventhough these are home made style Ferrero truffles it’s not quite as good as them (they do have the rustic charm about them that Ferreros don’t :p) but I do think they are good and worth a try. They are not hard to make just a case of a lot of chopping an mixing but they are time consuming and very very messy!!!! Arhhhhhh my hands were covered in chocolate and required washing on a number of occasions!! Lolllll it reminded me of when I was a kid and had chocolate all over my face and hands oooo good times :).
I think if you ever want to get involved in doing some sort of production line this will fit the bill and it’s a good way of getting family and friends involved awww nice.
- 3 cups – hazelnut wafer cookies (finely chopped)
- 3 cups – finely chopped hazlenuts (I used peanuts)
- 1 1/4 cups – Nutella
- 1 cup – semisweet chocolate chips (I used a mixture of milk and dark)
- 1 teaspoon – coconut oil (I used vegetable oil)
- 1 1/2 cups – finely chopped toasted hazelnuts
- 1. Line a baking sheet with a nonstick baking mat or parchment paper.
- 2. In a large bowl combine the chopped hazelnut wafer cookies, hazelnuts, and Nutella until well combined.
- 3. Chill the mixture in the refrigerator for about 30 minutes until firm enough to shape
- 4. Start to shape into small balls and place balls on the prepared baking sheet then chill in the freezer until they are hardened, about 15 minutes (or fridge for longer)
- 5. Meanwhile, combine the chocolate and oil in a medium microwave-safe bowl and microwave in 30 second bursts, stirring between each burst, until the mixture is melted and smooth. (Or I usually do it over a water bath) Stir in the chopped hazelnuts or peanuts. Let the mixture cool slightly.
- 6. 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.
- I made 2/3 of the mixture and there was more then enough! I also didn’t add as much nuts(in the truffle mix) so for 2/3 mixture I used 1 cup of nuts.
- Truffles can be stored in the refrigerator in an airtight container for up to 3 days.
