Step 1: Materials
- 1 cup (155g) whole raw hazelnuts - separate out 36 good looking whole nuts for the centers
- 1 cup (255g) Nutella hazelnut chocolate spread
- 1/2 cup (75g) crushed hazelnut wafer cookies (I used Pepperidge Farm’s Pirouettes, but any wafer will do!)
- 1 cup (175g) chocolate: dark or milk - your choice. Use something nicer than chocolate chips. I was really sad I tried this shortcut.
Makes about 3 dozen
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Repeat with wafers.
Combine half of the chopped nuts with the Nutella and mix well. Refrigerate.
Combine the rest of the nuts with the chopped wafers.
You're a third of the way there!
Scoop out small balls of the Nutella mixture and push a whole hazelnut (that you set aside earlier!) into the center of each one.
Roll the balls in the wafer/nut mixture and place on the tray. Freeze until firm - another hour.
At this point, you may be experiencing some frustration from the amount of sheer waiting you have to do. You know what helps the time go by? Eating some of your undipped Ferrero Rochers. I won't tell. Plus you'll be so excited at how good they are already that you won't mind waiting a bit more for the final step!
Step 4: Chocolify
Using a toothpick or a plastic fork with the middle tines snapped off, dip the balls in the melted chocolate. Because the balls are part frozen, the chocolate should firm up very quickly. Repeat with the remaining balls and transfer to the fridge to set completely.