• Charlotte Emily

Ferrero Rocher Truffles

Vegan Ferrero Rocher Truffles

Is there ever a reason not to make a Ferrero Rocher truffle? I don't think so! These are sweet, but not too sweet, rich depending on the chocolate you go for and have a hazelnut flavour throughout. These are great as you can choose what the texture of the final truffle will be through your choice of chocolate... if you use a softer chocolate, the truffles will have a soft, slightly fudgy set. However if you go for a harder chocolate (which I have with these) then the set will be harder and they won't be as fudgy.


With the need for just one bowl and no fancy equipment, these really are that easy to make. They can be made within an hour at the most and can be stored for a week in the fridge, making these perfect to grab as you walk past... a snack or a treat with your morning coffee. These are definitely a treat to add to your list, they're too good!


Jump to the Recipe ↓



 

What chocolate should I use?

This is completely up to you, as it depends on the type of set you would like for your truffles. If you use a soft 'milkier' chocolate, the truffles will have a soft and slightly fudgey texture once they've set. However if you go for a harder chocolate, like a darker chocolate, then they will set harder and they won't be as fudgy (I used a darker chocolate for these, so they aren't too fudgey).


Is there a specific cream to use?

Nope, you can use whatever cream you'd like, as long as it's a thicker cream (a double cream for example). I use my homemade cashew cream, as I can change the consistency and sweetness to suit what I'm making... so I can add a little more syrup to this cream as I make it to add to the sweetness of the truffles, without needing to add any sugar to them.



What if my mixture is lumpy?

If it begins to set whilst you're mixing the cream with the chocolate (if you've used a hard chocolate), you may notice a few lumps. If you can't get them out with a whisk, don't worry! Simply pop it back over the boiling water to heat up the chocolate again, softening it enough to finish mixing it until smooth.


Could I put chopped hazelnuts in the mix instead?

You definitely can if this is what you'd prefer, rather than using them to coat the truffles. The outside of the truffles may be a little sticky though, so you may want to coat them in some cacao powder ( 1 - 2 tbsp should be plenty).



Do I need any fancy equipment?

Nope! All you'll need for these truffles, is a large bowl, small bowl, pan and an ice cream scoop / couple of spoons... easy. The only bit that requires more than one bit of equipment at once, is when you are melting the chocolate and butter in the large bowl, over the pan with boiling water.


How do I store these truffles?

Once they have set, these truffles can be stored in an airtight container for up to a week in the fridge.



 

What goes into these Ferrero Rocher Truffles?

  • Chocolate - this, along with the cream, make up the majority of the truffle... and we need chocolate for a Ferrero Rocher truffle! The type of chocolate you use will determine the texture of the finished truffles... the softer the chocolate, the softer the truffles.

  • Vegan Butter - when melted with the chocolate, this will help the chocolate mix better with the cream.

  • Cashew Cream - I use homemade cashew cream, but you could use a shop bought double cream if you'd prefer.

  • Whole Hazelnuts - these are placed in the centre of the truffles for a little surprise!

  • Chopped Hazelnuts - by coating the truffles in these chopped hazelnuts, they give the hit of hazelnut in every bite.


Is there ever a reason not to make a Ferrero Rocher truffle? I don't think so! These are sweet, but not too sweet, rich depending on the chocolate you go for and have a hazelnut flavour throughout. These are great as you can choose what the texture of the final truffle will be through your choice of chocolate... if you use a softer chocolate, the truffles will have a soft, slightly fudgy set. However if you go for a harder chocolate (which I have with these) then the set will be harder and they won't be as fudgy.


With the need for just one bowl and no fancy equipment, these really are that easy to make. They can be made within an hour at the most and can be stored for a week in the fridge, making these perfect to grab as you walk past... a snack or a treat with your morning coffee. These are definitely a treat to add to your list, they're too good!


 


Vegan Ferrero Rocher Truffles


Total Time : 35 minutes - 1 hour

Preparation Time : 30 minutes

Setting Time : 5 - 30 minutes

Makes : 18 - 20 truffles


Ingredients

  • 330g Chocolate

  • 30g Dairy-Free Butter

  • 180g Cashew Cream or an alternative Dairy-Free Cream

  • 18 - 20 Whole Hazelnuts

  • 100g Chopped Hazelnuts


Method

  1. Place a bowl over a pan of boiling water on a low heat and melt the chocolate with the butter. Leave them untouched for around 5 minutes, then test if the chocolate has softened enough (it may still have a rough chocolate piece shape, but if you press a spoon into it, it should melt and lose its shape). If it isn’t ready, leave it on the heat for another few minutes.

  2. Once the chocolate and butter has melted, carefully take the bowl off the saucepan (use oven gloves or a towel) and turn off the heat.

  3. Pour in the cream and use a whisk to combine it with the chocolate mixture. As the chocolate cools whilst you mix, it may form lumps – but don’t worry, the more you whisk the smoother it will get! It they really won't disappear, simply pop the bowl back over the boiling water to heat up the chocolate again, softening it enough to finish mixing it until smooth.

  4. If you've used a soft chocolate, pop in the fridge for around 30 minutes to allow it to begin to harden. If you've used a harder chocolate (like I have) then it will be ready to roll into balls almost straight away. You'll know depending on how hard the mixture is once you've whisked it and left it for a couple of minutes.

  5. Once set, use a small ice cream scoop or a couple of spoons and scoop out the mixture into 18 – 20 portions (depending on the size you would like your truffles to be). Press a hazelnut roughly into the centre of each portion. Then roll each potion into a ball and place on a sheet of baking parchment.

  6. Place your chopped hazelnuts in a bowl and roll your truffles around in them to coat the outside in the chopped hazelnuts (if they've started to set, roll them your hands to warm them up again so the hazelnuts will stick). You may want to press the hazelnuts into the truffles slightly, helping them to stay in place.

  7. Store them in an airtight container in the fridge for up to a week and enjoy!



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