HOW TO MAKE HOMEMADE
FERRERO ROCHER
Makes : 20 Stuffles
Prep Time : 60 Mins
Cook Time : 15 Mins
INGREDIENTS
- 150 ml / ½ cup + 2 tbsp full fat coconut milk
- 60 ml / ¼ cup maple syrup
- 150 g / 5.3 oz vegan dark chocolate (70% cacao) – I use a local (Greek) brand
- 180 ml / ¾ cup all natural smooth hazelnut butter (I make my own)
- 150 g / 1 cup roasted hazelnuts
- 1-2 tsp instant coffee (or a generous pinch of fine sea salt) to reinforce the chocolate flavour
- a few drops of hazelnut extract or vanilla extract (optional)
METHOD
- Chop your chocolate roughly – I tend to whack an sealed packet against my worktable to break it up . Place the broken-up chocolate in a {very} glass bowl over a water bath and melt very slowly (I use setting one out of six). Once the chocolate has liquified, take away it from the heat, however keep the bowl over the hot water.
- As the chocolate is melting, place the coconut milk in a small pot and heat it up a touch bit. Dissolve the instant coffe in the warmed-up milk. I went for two tsp of instant coffe to get a hint of coffe within the truffles. If you don’t want to taste coffe, go one tsp instead – this can merely bring out the chocolate flavour a lot of.
- Slowly add heat coconut milk to the melted chocolate. If it seizes (chocolate becomes grainy and hard), don’t worry, it happens generally however as we tend to ar primarily creating a ganache here, that’s no problem. simply keep it up adding milk and whisking at an equivalent time. At some purpose the chocolate can come to its shiny and runny state.
- Whisk in the maple syrup and eventually the hazelnut butter. If you happen to own hazelnut (or vanilla extract), add few drops , however I additionally created a batch while not them and, whereas they deepen the flavour, they're totally optional
- Let the mixture return to temperature and place within the refrigerator overnight for it to harden.
- Before taking the mixture out of the refrigerator, put aside at a least minimum of twenty (22 to be safe) hazelnuts and chop the remainder quite finely. spread the cut hazelnuts on a receptacle or clean baking sheet.
- Scoop portions of the mixture. Use kitchen scales to measure out equal sized portions of the mixture first or just eyeball the portions if you don’t have kitchen scales. Flatten each portion in the palm of your hand, place a hazelnut in the middle and then close the truffle mixture around the hazelnut. Quickly roll between the palms of your hands (that’s one area where permanently cold hands help a lot and then coat the truffle in the chopped hazelnuts. I recommend working in small batches as the mixture will get messier to work with the longer it sits around. Transfer ¼ of the mixture to a chilled bowl and place the rest of the mixture in the freezer while you roll the first 5 truffles. Proceed in the same way with the remaining ¾ of the mixture.
- Store in an air-tight container, within the refrigerator. These truffles ought to keep for 5-7 days.
