- Roast the hazelnuts at 180°C (350°F) for 10–12 minutes.
- Let them cool slightly.
- Rub them in a clean kitchen towel to remove most of the skins.
Step 2: Make the Filling
- Place the roasted hazelnuts in a food processor.
- Blend until finely ground.
- Add powdered sugar, cocoa powder, chocolate hazelnut spread, and vanilla extract.
- Process until a smooth, thick dough forms.
Step 3: Shape the Truffles
- Scoop about 1 tablespoon of the mixture.
- Roll into balls approximately 1 inch (2.5 cm) in diameter.
- Place the balls on a tray lined with parchment paper.
Step 4: Chill
- Refrigerate the truffles for 30–45 minutes until firm.
- This helps them keep their shape during coating.
Step 5: Prepare the Chocolate Coating
- Melt the chocolate and coconut oil together in a heatproof bowl.
- Stir until smooth and glossy.
- Mix in the finely chopped hazelnuts.
Step 6: Coat the Truffles
- Using a fork or dipping tool, dip each chilled ball into the chocolate mixture.
- Allow excess chocolate to drip off.
- Return the coated truffles to the parchment-lined tray.
Step 7: Set the Chocolate
- Refrigerate for 15–20 minutes.
- Let the chocolate harden completely.
Step 8: Serve and Enjoy
- Arrange the truffles on a serving plate.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Serve chilled or at room temperature.
Tips
- Place a whole hazelnut in the center of each truffle for an authentic Ferrero Rocher-style treat.
- Use milk chocolate for a sweeter flavor or dark chocolate for a richer taste.
- Sprinkle extra chopped hazelnuts on top before the coating sets for added crunch.
Prep Time: 20 minutes
Chill Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 20–24 truffles 🍫✨
