Chocolate Hazelnut Rocher Truffles
Soft milk chocolate truffles rolled around a whole hazelnut, then into crunchy toasted nuts. These easy homemade rochers need no cream or added sugar - a quick Ferrero-style treat for Christmas or anytime.
Equipment
- Rolling Pin optional
Ingredients
- 75 g (3 oz) whole hazelnuts (keep 15 aside whole)
- 170 g (6oz) milk chocolate chopped or broken
- 1 tablespoon pure hazelnut purée (100% hazelnuts)
Instructions
- Heat the oven to 200°C/400°F (180°C fan/Gas 6) and toast all the hazelnuts in the oven for about 10 minutes until golden brown. Cool then wipe off any skins using a clean tea towel. (This step can be omitted if your hazelnuts are already toasted).Keep aside 15 whole hazelnuts and crush the rest in a food processor (or place them in a bag and bash them using a rolling pin) then place the crushed nuts in a bowl.
- Melt the milk chocolate gently in a bowl over a saucepan of hot water (bain-marie). As soon as the chocolate has melted, take off the heat and place the bowl on the tea towel. Stir vigorously to cool the chocolate and stir in the hazelnut paste until smooth. Chill in the fridge for at least 15 minutes. Keep your eye on it until you have a mixture that resembles a gorgeous, chocolatey putty. (See NOTES)
- Using a teaspoon and your fingers, break off a walnut size of milk chocolate 'putty', roll it in the palm of your hands into a ball. Push a toasted hazelnut into the centre and roll again, ensuring that the hazelnut is completely covered. Roll each one immediately in the chopped hazelnuts and complete the process until you have 15 balls.
- Place the rocher chocolate nutty truffles on a baking sheet covered with baking paper and leave to set at room temperature for 1½ hours.
Notes
Storage: Rocher milk chocolate truffles can keep for up to 5 days in an airtight container at room temperature.
Tempering the chocolate: While tempering is necessary for a completely glossy Ferrero Rocher look, we're avoiding this method purely as we're coating in the hazelnuts. If you prefer a glossy finish, to temper the milk chocolate, melt 40g (1.5oz) in a bain marie until it reaches 45°C (113°F). Take off the heat, then melt in 10g (0.5oz) unmelted chocolate until it cools to 27°C (80°F). Gently re-heat to 31°C (88°F) and coat the rochers with the help of a fork then cool to set.
Milk Chocolate: if your chocolate hardens while you're preparing the rochers, simply add a very little more hazelnut paste.
Nutrition
Calories: 100kcal
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