Vegan Fererro Rocher
Gluten free, Vegan, Dairy free, Vegetarian, Soy free
Equipment
- 2 Bain-Marie For melting the chocolate
- Mixing spoon
- Spatula
- Greaseproof Paper
- Baking tray
- Table Spoon
- Fridge
- Small scoop For portioning
Ingredients
For the truffles
- 25 Whole Hazelnuts Pre-roasted and shelled
- 300 grams Semi-sweet vegan dark chocolate See notes*
- 250 ml Plant-based double cream See notes**
For the coating
- 300 grams Vegan milk chocolate See notes*
- 150 grams Chopped hazelnuts
Instructions
To create the truffle centre
- Using a Bain-Marie, break up the chocolate and melt over a medium heat until in liquid form
- Remove the bowl containing the chocolate from the heat and add in the plant-based double cream
- Mix together the chocolate and cream, using a spatula, until completely combined
- Cover the bowl containing the chocolate and cream mixture and place in the fridge for 1-2 hours until set
Constructing the truffles
- Line a baking tray with greaseproof paper and place to one side
- Once set, remove the mixture from the fridge and place at room temperature (start working with it immediately)
- Use a small scoop to take an equal part of the chocolate and cream mixture into your hand
- Add one whole hazelnut into the centre of the scooped mixture then roll in your hands to create a ball shape, with the hazelnut being encased in the chocolate truffle ganache mix
- Place each formed ball onto the lined baking tray, repeating until all the mixture has been used up
- Place these into the fridge to firm slightly whilst creating the outer shell
To create the hazelnut shell coating
- Create a second Bain-Marie, melting the vegan milk chocolate in a bowl over a medium heat
- Once fully melted, add in the chopped hazelnuts to the bowl and mix thoroughly
- Remove the chocolate truffles from the fridge and the chocolate coating mix from the heat
- One by one, take each truffle on a table spoon and coat it in a layer of chopped hazelnuts and chocolate, rolling it around in the mix to ensure it is evenly covered
- You may need to remove any excess coating with a second spoon if the mixture becomes too cold and picks up thick amounts (or just re-heat slightly before use)
- Use the spoon to remove the coated truffle from the mix and place back onto the lined tray
- Once all of the truffles are coated, move the tray into the fridge once again to set fully (about 20-30 minutes)
- Remove from the fridge, tuck in and enjoy!
Notes
- Store in an air-tight container in the fridge for 5-7 days
- Suitable for home freezing for 1-2 months (defrost fully in the fridge before consumption)