I have never actually been a huge fan of Ferrero Rocher, maybe because chocolate isn’t my favorite (yes, I am a real woman). But it seems that everyone around me are in love with these chocolate balls (or have been before they went vegan) and are missing a vegan version so much, so I just had to try and make a recipe for vegan Ferrero. They came out really great, even I loved them!
They were not hard to make at all! It’s basically just regular truffles mixed with hazelnut butter and a little coffee. It’s even better with hazelnut extract I guess, but they don’t sell that here in Norway (we don’t even have vanilla extract here!) and Vitacost packages takes a month to reach me! But if you have that at hand, use it, a teaspoon or such.
PS: the truffle “batter” takes a while to harden before you can make the truffles, so make it the night before or at least have in mind 4-5 hours cooling before you can make them.
Ingredients for about 15 truffles:
- 200 grams of vegan chocolate, I use dark but if you have a good quality vegan “milk” chocolate, it probably would be even better since Ferrero uses milk chocolate
- 150 ml full fat coconut milk
- 50 ml syrup of choice (we use date- or maple syrup)
- 200 ml hazelnut butter (I make my own, because all other nut butters than peanut butters are really expensive here in Norway, about 15 dollars more or less for a small jar of nut butter. Check youtube or google for nice recipes, it’s easy)
- 2 tsp instant coffee powder. You can omit this, but we strongly recommend to add it)
- Pinch of sea salt
- 1 tsp vanilla extract
- 1 tsp hazelnut extract if you have
- 150 grams raw hazelnuts
- 300 gram vegan chocolate for dipping. You don’t have to cover the truffles in chocolate, I did some of mine just with chopped nuts and they were much nicer looking than the dipped ones, but the chocolate outside did make them a little tastier.
This is how you do it:
Start by toasting the hazelnuts in the oven. This is important, the nuts need to be toasted or else it will not be Ferrero! Cover a baking sheet with parchment paper and set the oven to 400 F. Toast the nuts for about 5-6 minutes. They do burn fast så watch out. Take them out when they have a strong “toasted” smell and have browned a little. Let them cool before removing the outer peel with a towel or your hands. Don’t mind of there are any peel left, just remove what you can. Take 15-20 whole hazelnuts and put aside, these are going in the centre of the truffles. Chop the rest of the nuts into small pieces. Set aside.
Now for the truffle batter: chop the chocolate and add it to a glass bowl. Put the bowl over a waterbath. I use a small casserole with a little water, let it come to a boil, then turn the heat down to 1 out of 9 and put the bowl on top. Just let it stand there and give it a careful stir once in a while, it melts beautifullly.
In another small casserole, put the coconut milk and heat it up so you can dissolve the coffee powder in it. Stir until it has completely dissolved and add the vanilla and the hazelnut extract if using.
Now add the coconut milk mixture to the melted chocolate and don’t stir too much! Be very gentle and don’t rush. But remember, we are making truffles here so it’s no big deal if the batter don’t come out silky smooth.
Put the truffle batter in the fridge overnight or at least for 3-4 hours.
Scoop out walnut sized balls with a teaspoon or such, and make a hole to place a whole hazelnut in. Form the ball to a truffle and roll it in the crushed hazelnuts. Place the truffles onto a plate covered with either parchment paper or plastic foil so they don’t stick. Put them in the fridge. If the batter gets too soft during the truffle making, take a break and let it harden for about 15-30 minutes in the fridge before you continue.
If you want to cover the truffles in chocolate, melt the chocolate in water bath, then dip the truffles into the melted chocolate, one by one, with a spoon or a fork. If you want them to be good looking, place them onto a rack so the excess chocolate can drip off the truffles. If that’s not so important for you, just place them onto the plate again. When all the truffles are coated, let them harden in the fridge for half an hour.
If you want the “full” Ferrero Rocher experience, buy some gold foil (hobby stores etc) and small dark brown or black confectionary muffin liners, and pack each truffle like a real Ferrero. You will blow people away with this!