Ferrero Rochers are one of the most loved chocolates. With their famous combination of chocolate and hazelnut, they never fail to please. Before I attempted to recreate them Livia’s Kitchen style, I didn’t think I’d be able to come anywhere close to the original. But this version - the Ferrero ‘Raw’cher - is equally delicious and even more indulgent. It’s also really simple to make, with the chocolate truffle only using three ingredients. Of course, there’s a surprise hazelnut in the centre, and a coating of crushed hazelnuts and chocolate. The cashew butter used to make the chocolate is optional, but it does make it much thicker and creamier, which I love. This recipe was such a hit at LK HQ, you really have to make them!
Prep: 20 minutes + 30 minutes setting time
Total: 50 minutes
- 200g / 1 1/2 cups Medjool Dates,100g / 1/2 cup Hazelnut Butter,2 heaped tbsp Cacao Powder
- 100g / 3/4 cup Hazelnuts, roasted + 14 more for inside the truffle
- 65g / 1/2 cup Cacao Butter,35g / 1/3 cup Cacao Powder,2 tbsp Maple Syrup,1 tbsp Cashew Butter (optional)
Place all of the truffle ingredients into a food processor and blend until you get a sticky mix.
Roll the truffle mix into balls, placing a whole hazelnut into the centre of each.
Place the roasted hazelnuts into a food processor and pulse until they are mostly broken down, but not a flour. Roll the truffles into the hazelnuts to coat, and place in the fridge whilst you make the chocolate.
Melt the cacao butter over a gentle heat, before adding the remaining ingredients. Once everything has combined, set aside and leave to cool.
Dip the truffles individually into the chocolate so they are fully coated. Sprinkle some more chopped hazelnuts on top to decorate, and place in the fridge to set (around 30 minutes).