A while (i.e a few days ago) I made 2 ingredient chocolate truffles, and I realised… I could use that base to make ferrero rocher!
It has been over 2,5 years since I ate ferrero rocher, so I can’t really remember the taste. And I know that they do have a slight crispy crunchy, which these are lacking. HOWEVER these taste soooo good and close to the real deal, according to me!
Trust me… make these! Also, you can make the PB truffles by freezing some PB and adding in the middle of the truffles instead of the hazelnuts, and optional to coat in chocolate.
Coconut milk (90ml)
Pinch of vanilla
Optional: hazelnut spread/vegan nutella or hazelnut stevia drops
Dark chocolate c.a 100-200g
Hazelnuts c.a 15 & more for coating
Begin by making the chocolate truffles according to THIS post. Also, add c.a 1tbsp hazelnut spread(alt. Nutella or hazelnut stevia drops).
In the mean time, when the chocolate is melting. You can chop the hazelnuts into small pieces, place in a bowl until it is time to use them.
When the chocolate truffle mix is melted, place in the fridge for 2-3 hours to cool (Or leave over night). Then once cooled, make small truffles and add the hazelnut in the middle. Optional, coat in hazelnuts and melted chocolate, and place in the freezer. Or, you can choose to freeze the truffles c.a 30 minutes before coating in hazelnut pieces and melted chocolate.
Once done, eat and enjoy!!
If you make these, don’t forget to tag me on instagram and let me know what you think 🙂