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Lazy Cat Kitchen

Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Homemade Ferrero Rocher

April 28, 2017 by Ania - 18

chocolate, easy, gluten-free, truffles

vegan homemade ferrero rocher

I’ve been good for a while so I think it’s time for a little indulgence, guys! A while ago a friend challenged me to make a vegan version of Ferrero Rocher truffles. I am a big fan of both chocolate and hazelnuts so my hand really didn’t need much twisting. As it turned out, these were quite simple to make and they went down a storm with everybody – they are a perfect accompaniment to an afternoon espresso, which is something of a ritual in our house.

Be warned though, these truffles are not the ‘healthy’, sweet but slimming kind of dessert – there are no dates, raw cacao powder or coconut oil in sight, sorry! These puppies are based on two simple components: quality (70% cacao) dark chocolate and 100% hazelnut butter. I make nut butter myself from hazelnuts in my food processor (here is how) but you can definitely buy it in a health food store too. I make mine out of roasted hazelnuts, which makes the butter more potent and fragrant so, if you are buying yours, I would encourage you to go for roasted nut butter as opposed to the raw kind.

So what we have is chocolate hazelnut ganache as a base, which is rolled into truffles around a single roasted hazelnut and then rolled in finely chopped hazelnuts. It couldn’t be easier! Six ingredients, slightly messy hands and you have rolled yourself little bites of chocolatey and hazelnutty heaven!

PS: If you make my homemade Ferrero Rocher truffles, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

homemade ferrero rocher process

vegan homemade ferrero rocher rolled

vegan homemade ferrero rocher close up

vegan homemade ferrero rocher cross section

5.00 from 2 votes
Print
  • makes: 20 truffles
  • prep: 60 min
  • cooking: 15 min

Ingredients

  • 150 g / 5.3 oz vegan dark chocolate (70% cacao) – I use a local (Greek) brand
  • 150 ml / Β½ cup + 2 tbsp full fat coconut milk*
  • 60 ml / ΒΌ cup maple syrup
  • 1-2 tsp instant coffee (or a generous pinch of fine sea salt) to reinforce the chocolate flavour
  • 180 ml / ΒΎ cup all natural smooth hazelnut butter (I make my own)
  • 150 g / 1 cup roasted hazelnuts**
  • a few drops of hazelnut extract or vanilla extract (optional)

Method

  1. Chop your chocolate roughly – I tend to whack an unopened packet against my workbench to break it up πŸ˜‰ . Place the broken-up chocolate in a glass bowl over a water bath and melt very slowly (I use setting 1 out of 6). Once the chocolate has melted, remove it from the heat, but keep the bowl over the hot water.
  2. As the chocolate is melting, place the coconut milk in a small pot and warm it up a little bit. Dissolve the instant coffee in the warmed-up milk. I went for 2 tsp of instant coffee to get a hint of coffee in the truffles. If you don’t want to taste coffee, go for 1 tsp instead – this will simply bring out the chocolate flavour more.
  3. Slowly add warm coconut milk to the melted chocolate. If it seizes (chocolate becomes grainy and hard), don’t worry, it happens sometimes but as we are essentially making a ganache here, that’s no problem. Just keep on adding milk and whisking at the same time. At some point the chocolate will return to its glossy and runny state.
  4. Whisk in the maple syrup and finally the hazelnut butter. If you happen to have hazelnut (or vanilla extract), add a few drops (you could use both!), but I also made a batch without them and, while they deepen the flavour, they are totally optional.
  5. Let the mixture come to room temperature and place in the fridge overnight for it to harden.
  6. Before taking the mixture out of the fridge, put aside at least 20 (22 to be safe) hazelnuts and chop the rest quite finely. Spread the chopped hazelnuts on a tray or clean baking sheet.
  7. Scoop portions of the mixture. Use kitchen scales to measure out equal sized portions of the mixture first or just eyeball the portions if you don’t have kitchen scales. Flatten each portion in the palm of your hand, place a hazelnut in the middle and then close the truffle mixture around the hazelnut. Quickly roll between the palms of your hands (that’s one area where permanently cold hands help a lot πŸ˜‰ ) and then coat the truffle in the chopped hazelnuts. I recommend working in small batches as the mixture will get messier to work with the longer it sits around. Transfer ΒΌ of the mixture to a chilled bowl and place the rest of the mixture in the freezer while you roll the first 5 truffles. Proceed in the same way with the remaining ΒΎ of the mixture.
  8. Store in an air-tight container, in the fridge. These truffles should keep for 5-7 days.

Notes

*You can use other plant milk (I recommend making it yourself as shop-bought milks are very watered down) but if you do so, add less (about 60 ml / 4 tbsp) to compensate for the fact that coconut milk is more fatty than other plant milks. Beware this substitution will result in a little less mixture / fewer truffles.

**If you cannot find roasted hazelnuts, roast them in the oven at approx. 180Β° C / 350Β° F for 6-10 minutes. For full instructions, see this recipe.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Ashley @ The Naked Food Life says

    April 28, 2017 at 9:54 pm

    These look identical to the real thing. But much fresher, and probably much tastier. Thanks for sharing Ania!

    Reply
    • Ania says

      April 28, 2017 at 10:55 pm

      Thanks Ashley! πŸ™‚

      Reply
  2. Bethany @ athletic avocado says

    May 2, 2017 at 11:16 pm

    Ferrero Rochers are my weakness when it comes to candy, you can never have to many! Kudos to you for making them a little bit healthier so I don’t feel as guilty πŸ™‚

    Reply
    • Ania says

      May 3, 2017 at 11:14 am

      Thanks Bethany, hope they will hit the spot if you decide to try them. Ania

      Reply
  3. Kaylie | Healthy Hacks says

    May 3, 2017 at 2:00 am

    What adorable little balls of perfection!! These look amazing!

    Reply
    • Ania says

      May 3, 2017 at 11:14 am

      Thanks Kaylie! πŸ™‚ Ania

      Reply
  4. Elise Barrus says

    May 20, 2017 at 12:28 am

    These were so so good! (Even though my homemade nut butter didn’t turn out so well!) Your blog is amazing. I am loving these recipes. It’s so nice to find gourmet vegan recipes that don’t have obscure ingredients and that are easy!! Thank you for what you do!

    Reply
    • Ania says

      May 20, 2017 at 8:50 am

      Aw, thank you so much for kind words, Elise πŸ™‚ You made my day! Sorry to hear about your ‘nut butter gate’ – what went wrong? Maybe there is a solution πŸ™‚ Ania

      Reply
      • Elise says

        May 21, 2017 at 1:00 am

        I tried to do it in my VonShef and it’s just not cut out for chopping nuts. I just need a food processor!

        Reply
        • Ania says

          May 21, 2017 at 1:35 pm

          sounds like you do, BUT don’t feel you need to splash out for a super expensive / high tech machine (unless you want of course πŸ˜‰ ) I make mine in 6 year old Kenwood that I bought for Β£50 (and it came with a blender attachment too) so really average machine and it works well. Ania

          Reply
  5. Tova says

    September 17, 2017 at 2:31 am

    These were INCREDIBLE! Made a huge batch. You were right, they were pretty messy to make & making hazelnut butter for the 1st time was ‘interesting’ (never made it to the oily, runny stage…lost patience!). But they look perfect and they taste…OMG! Ania you are in our kitchen every week, making life tastier πŸ€—

    Reply
    • Ania says

      September 17, 2017 at 10:03 am

      Aw, thanks so much for your kind words, Tova! Much appreciated. Ha ha, yes, truffles are usually messy but who cares when they taste so good, right πŸ˜‰ So happy to hear that my little blog is making a difference to your life. x Ania

      Reply
  6. Aimee says

    December 8, 2017 at 5:29 pm

    Hello Ania,

    I am in the USA, how much vegan dark chocolate should I use? Thank you!

    Warmly,
    Aimee

    Reply
    • Ania says

      December 8, 2017 at 10:47 pm

      Hi Aimee,

      150 g is 5.3 oz πŸ™‚ – sorry, I forgot to convert this, I will amend the recipe now. Hope that helps! Ania

      Reply
  7. Alice Long says

    December 11, 2017 at 10:11 pm

    Hi Ania,
    I’m planning to make these as a Christmas gift for my mum, how long do they keep for after they’ve been made would you say?

    Very excited to give them a go!

    Thanks,

    Alice

    Reply
    • Ania says

      December 11, 2017 at 10:42 pm

      Hi Alice,

      I’m not sure as none of these things keep in my house at all (they get eaten pretty quickly) but my guess is that they will probably keep for a week or so in the fridge. Hope that helps! Ania

      Reply
  8. Anca says

    December 19, 2017 at 9:19 am

    Just made them. The mixture behaved really well, and I managed to home make the peanut butter too, however the taste of the dark chocolate is so pronounced that you can’t feel the peanut in the middle taste almost at all. I used dark chocolate with 74% cocoa, and only 1 tsp of coffee in the mixture, the marple syrup I used was A grade. Did yours also had this pronounced taste? Next time I am thinking to maybe try it with milk chocolate, to avoid the dark chocolate too pronounced taste.

    Reply
    • Ania says

      December 19, 2017 at 11:49 am

      Hi Anca,

      No, I would not say it did – it tasted of both chocolate and hazelnuts. Glad to hear that it worked out well and I guess you’ll need to adjust the flavour to your tastebuds next time. Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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