“Ferrero Rocher” truffles are a must-have at every holiday gathering (however big or small that may be this year). There is something so satisfying about that perfect hazelnut encapsulated in a creamy chocolate filling. Now, don’t even get me started on the perfectly crispy, hazelnut-y exterior. These Silver and Gold Chocolate Hazelnut Truffles are just as luxurious but are designed to be eaten by everyone! This dairy-free, gluten-free version of this classic holiday treat has an added sparkle that I think we could all use this year! Happy holidays, happy baking and may 2021 sparkle as bright as these delectable truffles!
Ingredients:
For the hazelnut spread:
1 1/2 cups raw hazelnuts
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1/3 cup dairy-free dark chocolate, chopped
For the ganache:
1 1/4 cup dairy-free dark chocolate, chopped
1/2 cup canned coconut milk, full fat
1/4 teaspoon vanilla extract
For assembly:
20 to 24 whole hazelnuts, toasted
1 cup puffed rice cereal, crushed or puffed quinoa
1/2 cup hazelnuts, toasted, finely chopped
1 cup dairy-free dark chocolate, chopped
For the hazelnut spread:
Preheat the oven to 350 degrees F. Put the hazelnuts for the spread and for assembly on a baking sheet in a single layer and toast until lightly golden, 8 to 10 minutes. Allow to cool slightly before rolling the hazelnuts on a clean dish towel to remove the skins. Roll the hazelnuts until most of the skins have been removed.
Add the hazelnuts to the carafe of a food processor and blend, scraping down the sides as needed until the hazelnuts form a butter, 6 to 8 minutes.
Meanwhile, heat the chocolate in a microwave safe bowl in 30 second increments, stirring in between, until completely melted. Once the hazelnut butter is creamy, add the melted chocolate, vanilla and salt. Process the mixture until smooth and creamy, about 2 minutes more. Transfer to a bowl and set aside.
For the ganache:
Place the chocolate in a medium microwave safe bowl, set aside. Heat the coconut milk in a small microwave safe bowl in 15 second increments. The coconut milk should be hot but not boiling.
Pour the hot coconut milk over the chocolate and set aside for about 5 minutes. Then, starting in the center of the bowl, whisk the chocolate mixture until smooth and glossy. If lumps remain, microwave in 15 second increments, whisking in between until no lumps remain.
Next, add 2/3 of a cup of the homemade chocolate hazelnut spread to the ganache and whisk until fully incorporated. Place a piece of plastic wrap over the top of the ganache so that the plastic is in contact with the ganache. Refrigerate about 1 hour or until firm.
Prepare a baking sheet lined with wax or parchment paper. Scoop 1 tablespoon of the ganache and then roll into a sphere. Press one of the hazelnuts into the center of the truffle and reform so that the hazelnut is hidden inside. Roll the truffle between the palms of your hands into a smooth sphere. Repeat with the remaining ganache. Next, roll the truffles into the crushed rice cereal or puffed quinoa to coat. It’s okay if the coating is not perfectly even all around. Coat all of the truffles and place in the refrigerator to chill, about 15 minutes.
Meanwhile, in a microwave safe bowl, melt the chocolate and the coconut oil in 30-second increments, stirring in between until smooth and no lumps remain. Finely chop the hazelnuts (the texture should resemble coarse sand) then stir them into the melted chocolate. Using a fork roll the truffles into the chocolate hazelnut mixture until the truffles are lightly coated and spiked looking, you may need to use your hands because the chocolate hazelnut mixture is quite thick. Place back onto the parchment or wax paper lined baking sheet. Repeat until all of the truffles are coated. Garnish with silver edible leaf, gold edible leaf or, holiday sprinkles!
Refrigerate until ready to enjoy!
Yield: 20 to 24 truffles