Vegan Ferrero Rocher Truffles
Questa ricetta è disponibile anche in italiano
These indulgent Vegan Ferrero Rocher truffles are so similar to the original and they will indeed make THE perfect gift.
These little soft indulgent balls of nutty sweetness are, at least here in the UK anyway, reserved for special occasions. They look absolutely perfect wrapped in their golden cloak and ideal given as a gift at Christmas, Valentines, for a birthday or any occasion really. Even more so if you have gone to the extra effort to make them from scratch.
These balls have a beautifully soft and crunchy body made out of homemade chocolate spread & egg free wafers with a hidden gorgeously fragrant toasted hazelnut in the centre.
Chocolate and nuts are a tried and tested classic combination of flavours and that is perhaps why these go down such a treat.
I made this vegan version because whilst there are many good vegan alternatives on the market there isn’t a good alternative for this treat.
I promise my recipe will tick all the boxes and give you something you will be proud to share.
The recipe is not too hard to follow and neither will it take too long. You’ll need as little as 5 ingredients and just a few stages to make these beauties happen.
Then the REAL challenge begins: trying not to eat them all.
Last time I made these I packed a few as a gift to send my parents in Italy and the struggle was real.
How to Make Vegan Ferrero Rocher Truffles
Ingredients (12):
150 g Hazelnut & Chocolate Spread (you can make your own or use a dense store bought one)
150 g Dark Chocolate (75%)
40 g Vegan Wafers
30 g Hazelnuts
12 Whole Hazelnuts
Method:
1. In a food processor insert the vegan wafers roughly broken with the hands, and pulse to a coarse texture.
2. Transfer to a bowl and stir in the vegan hazelnut and chocolate spread. Place in the fridge to chill for at least 30 minutes.
3. Meanwhile roughly chop 30 grams of toasted hazelnuts and set aside.
4. Toast the 12 whole hazelnuts and let them cool down.
5. Remove the hazelnut spread and wafer mixture from the fridge and roughly roll into 12 balls.
6. Place in the middle of each piece one toasted hazelnut, shape into smooth balls in between the palms of your hands.
7. Place them back in the fridge while taking care of the next step.
8. Melt the dark chocolate in a bain-marie or at 20 seconds intervals in the microwave at 300W.
9. Add the melted chocolate to the bowl with the roughly chopped hazelnut and combine well.
10. Dip each truffle into the melted chocolate mixture until evenly coated.
11. Place onto a cooling rack or parchment paper to cool down completely.
12. Individually wrap (optional) the Vegan Ferrero Rocher into food grade golden foil squares.
