Homemade Ferrero Rocher

ot a lot has to be said about this iconic chocolate delight. We all know it and love it. The extraordinary chocolate fanatic that I am, it has a special place in my heart. So when I saw the recipe here I could not believe that it can be attempted to be made at home. I always believed something that tasted so exotic must have a grand secret recipe that was guarded very closely. I just had to try it. Valentine's day was around the corner and that was all the excuse I needed.

Ingredients: (makes about 14-18 truffles)
Hazelnut wafer biscuits, crushed ............ 3.5 oz (I used the chocolate hazelnut wafer rolls)
Toasted hazelnuts ............................. 5 oz, finely chopped
Nutella .......................................... 7 oz
Dark chocolate ................................ 3.5 oz
Oil ............................................... 1 tbsp

Method:
1. Combine wafer biscuits, hazelnuts and Nutella in a bowl, mix with hands. Leave in the fridge for about half an hour to one hour and then shape into small walnut sized balls. Again, leave in the fridge to set for about 45 min to an hour.
2.In a double boiler, melt chocolate with oil. Let it cool down. Using a toothpick or fork, dip each truffle into melted chocolate and place on a plate. After you’re done with all the truffles, leave them in the fridge. I coated them only once, but if you wish, you can coat them as many times as you like. Enjoy!

Notes: 

1. To toast  the hazelnuts, spread them on a cookie sheet and roast them on 350 F  for  about 8-10 minutes, until they are warm and aromatic. Or, you can dry roast them in a skillet till toasted and aromatic. Remove from the oven and let cool and rub their skins off. 
2. Store in the refrigerator. They can be kept outside when the weather is cool but they will start to soften up in a few hours.

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