These copycat vegan Ferrero rocher truffles are an adaption of a recipe from my cookbook, "ferrawro rawchers". In my book, the filling is made from a homemade vegan Nutella recipe. In this version, we're making the truffles from scratch using 7 ingredients or less.
What to expect from these vegan chocolate rochers
- Made with 7 ingredients or less
- Easy to make
- Can be adapted as refined sugar-free
- Make a great edible gift
- Perfect for special occasions (Christmas, Valentine’s day, birthdays, etc.)
- Makes a great topping for vegan Ferrero rocher cake
- Since chocolate is the main ingredient for this recipe (yay!) I'd recommend going for a good-quality one. Dark chocolate gives your homemade Ferrero rocher a wonderful rich flavor. On the other hand, vegan milk chocolate will give a sweeter and creamier consistency. To make these Ferrero rocher refined sugar-free, go for chocolate that's sweetened with coconut sugar. You can also make your own homemade vegan milk chocolate to fill and coat these chocolate truffles!
- Blanched hazelnuts: Blanched hazelnuts have had their skins removed as skins can make the nuts bitter and well, bitty! You can also use regular hazelnuts, but they won't have as good a flavor or texture for this recipe.
- Hazelnut butter: I’d recommend using a nut butter that’s 100% nuts without any added oils or sugars. You can also make your own hazelnut butter at home if you’d prefer.
- Coconut milk: You’ll need full-fat canned coconut milk to make these hazelnut truffles, lower fat coconut milk will NOT work as they won’t set up properly.
- Pure maple syrup: This is optional but I particularly recommend adding some maple syrup for sweetness if you're using dark chocolate. Dark chocolate tends to be on the more bitter side.
- Vanilla extract: For flavor, sweetness, and because vanilla makes everything better.
- Sea salt: Enhances the other flavors of the recipe (hello chocolate) while balancing the sweetness.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
Hazelnut chocolate ganache filling
To get started, chop the chocolate for the filling and place it in a heat-resistant bowl. Gently heat the coconut milk in a saucepan bringing it to a simmer, being careful not to boil it.
Pour the heated coconut milk over the chocolate and let it sit for a couple of minutes.
Give the mixture a stir and you have vegan chocolate ganache, tada! Then add in the other ingredients (hazelnut butter, maple syrup, vanilla, and sea salt) and give it another stir until smooth and evenly mixed.
To fill the silicone sphere mold pan you can use a spoon. However, I do recommend using a piping bag because it is way easier, and neater!
Fill each cavity about ⅔ with the ganache filling, then add a whole hazelnut and top up with more ganache filling. The hazelnut chocolate truffles will need to go into the freezer to set completely for about 4 hours. If they are not set properly it will be difficult to remove them from the mold.
Coating the chocolate hazelnut truffles
Coat the truffles in a mixture of melted chocolate and hazelnut butter and dunk them in chopped roasted hazelnuts and more chocolate.
Using a skewer or cocktail stick, one by one dip the truffles in melted chocolate and sprinkle with hazelnut nibs. Repeat this process for the remaining chocolate truffles and pop them in the freezer briefly to set.
Dip the homemade Ferrero rocher in another coat of melted chocolate before setting them completely. And if you want to be super fancy you can decorate them with a little gold leaf paper.
- Hazelnuts: If you're allergic to hazelnuts you can replace them along with the hazelnut butter with pretty much any other nut butter. Think peanut butter, almond butter, or cashew butter truffles!
Place your vegan Ferrero rocher in an airtight container and refrigerate. They will keep for at least a couple of weeks (if you allow them to that is!). I recommend bringing them to room temperature for at least an hour before serving to allow the centers to soften slightly.
You can freeze your homemade Ferrero rocher in an airtight container for up to a month, and defrost at room temperature for a couple of hours before serving.
How to remove skins from hazelnuts
You can toast and remove the hazelnut skins by roasting them in the oven and then covering them in a clean tea towel to steam for 5 minutes. Then rub them with the towel to remove the skins. You'll find full instructions on how to toast and skin hazelnuts over on Epicurious.
How to make your own hazelnut butter
If you’re making your own hazelnut butter, simply add 300g blanched hazelnuts to a lined baking tray and bake at 180°C (356°F) for 10 minutes. Add the toasted hazelnuts to your food processor or high-speed blender and blitz for several minutes until they form a smooth, runny nut butter consistency.
More in vegan chocolate
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment as well, thanks!
- 160 g (5.64 oz) chilled full-fat coconut milk, or coconut cream *see recipe notes
- 120 g (4.23 oz) vegan chocolate, *see recipe notes
- 60 g (¼ cup) hazelnut butter
- 40 g (2 tablespoons) pure maple syrup
- 1 teaspoon (1 teaspoon) vanilla extract
- ¼ teaspoon (¼ teaspoon) sea salt
- 15 (15) roasted hazelnuts (skinless), *see recipe notes
- 100 g (⅘ cup) roasted hazelnuts (skinless), *see recipe notes
- 200 g (7.05 oz) vegan chocolate, for the coating
- 14 g (1 tablespoon) hazelnut butter
- Finely chop the chocolate and set it aside in a heat-resistant bowl. Add the coconut milk to a saucepan and place it on medium heat until gently simmering.
- Pour the heated coconut milk over the chocolate and allow it to sit for 2-3 minutes before stirring with a spatula until smooth. Add the hazelnut butter, maple syrup, vanilla extract, and salt and stir until completely smooth and combined.
- Spoon or pipe the chocolate mixture into the cavities of a silicone sphere mold pan, filling them about ⅔ full. Then add one whole hazelnut to each truffle and top up with more chocolate filling. Freeze for a minimum of 4 hours or until solid.
- Melt the chocolate and hazelnut butter in a bowl over a double boiler (bain-marie). Finely chop the remaining toasted hazelnuts into small nibs and set it aside in a bowl. Line a baking tray with parchment paper or a silicone mat and set it aside.
- Remove the set truffles from the silicone molds and place them on the sheet of parchment paper or a silicone mat.
- Insert a cocktail stick or skewer into the bottom side of one of the truffles and dip into the chocolate. Sprinkle the truffle with some chopped hazelnut nibs and place it back on the baking tray to set. Because the truffles are frozen, the chocolate will set very quickly - so dip and coat them one by one. Once you have coated them all, place the tray in the freezer for 5 minutes to allow them all to set completely.
- Dip the truffles into the melted chocolate for a second coat and then sit it back on the parchment paper to set. Garnish with a little gold leaf if desired.
- Store these chocolates in an airtight container in your fridge and bring them to room temperature for one hour before serving. They'll last for a couple of weeks.You can freeze your homemade Ferrero rocher in an airtight container for up to a month, and defrost at room temperature for a couple of hours before serving.
- Chilled coconut milk: Refrigerate the cans of coconut milk overnight, then use only the thick cream from the top of the can.
- Vegan chocolate: Use dark chocolate for an intense chocolate flavor or vegan milk chocolate for a more subtle sweet flavor. Dark chocolate sets firmer and vegan milk chocolate will give you a slightly creamier filling.
- You can toast and remove the hazelnut skins by roasting them in the oven and then covering them in a clean tea towel to steam for 5 minutes. Then rub them with the towel to remove the skins. You'll find full instructions on how to toast and skin hazelnuts over on Epicurious.
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