These vegan Ferrero rocher (chocolate hazelnut truffles) are gluten-free and can be adapted as refined sugar-free. They're so easy to make and come together with just 7 ingredients. They also make a wonderful homemade edible gift for Christmas or Valentine's.
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.