Ferrero Rocher Truffles

Method

1. 1. Chop half the chocolate and place in a mixing bowl.
2. 2. Bring the cream to a steady simmer in a saucepan and finely chop the remaining chocolate. Pour the cream over the chocolate and, using a small whisk, stir the cream through the chocolate until it is completely melted.
3. 3. Add in the vanilla extract and 50g of the chopped hazelnuts. Mix until evenly combined.
4. 4. Allow to cool slightly before covering with clingfilm and place in the fridge for about an hour until it is firm enough to scoop.
5. 5. Remove from the fridge and scoop out tablespoon amounts onto a lined baking tray. Press a whole hazelnut into each scoop and then roll into little balls.
6. 6. Lay the crushed waffle cones and the remaining chopped hazelnuts out on a small baking sheet or plate and mix to combine. Roll each of the balls in this until evenly coated.
7. 7. Melt the remaining 200g of chocolate. Carefully dip each one in the melted chocolate and leave to set on a wire rack set over a baking sheet.

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Ingredients

• US
• METRIC

You'll Need