Homemade Ferrero Rocher
 
Prep time
Cook time
Total time
 
Serves: 12 pieces
INGREDIENTS:
  • Center
  • ½ cup hazelnut butter
  • ½ cup millet puffs (or quinoa puffs)
  • 2 tablespoons almond flour
  • 2 tablespoons maple syrup
  • ¼ teaspoon vanilla extract
  • Chocolate coating
  • 1 100g bar of dark chocolate
  • Topping
  • ½ cup walnuts, very finely chopped
DIRECTIONS:
  1. Mix together the hazelnut butter, almond flour, maple syrup and vanilla extract until fully blended and then mix in the millet puffs. Take 1 tablespoon at a time and roll it between your palms to form a ball. Before melting the chocolate set up the dipping station- place the chopped walnuts on a small plate and then have a clean plate next to it for the final product.
  2. Break the chocolate into small pieces and place them in a small pot on the stove over low heat, stirring frequently until melted, it's best to do it slowly over low heat because it can burn easily. If it gets too hot it will be very thin and hard to work with so if that happens set it aside for a few minutes to cool.
  3. One by one dip the hazelnut balls in the chocolate, let any excess drip off and then roll them in the chopped walnuts and place on the clean plate. Let them firm up for 20 minutes or so before serving or place in the refrigerator for around 10 minutes to speed up the process.
Recipe by Love from the Land at https://www.lovefromtheland.com/homemade-ferrero-rocher/