HOMEMADE FERRERO ROCHER CHOCOLATE
(We had Macadamia nuts in the garden, so this was used)
3 cups crushed hazelnut wafer cookies
3 cups finely chopped toasted hazelnuts/macadamia
1¼ cups Nutella
Whole nuts for middle of chocolate
Chocolate coating:
1 cup semisweet chocolate chips
1 teaspoon coconut oil (or vegetable oil)
1½ cups finely chopped toasted hazelnuts/macadamia
Line a baking sheet with parchment paper or nonstick mat.
Crush the hazelnut wafer cookies and add them to a bowl.
Mix hazelnuts/macadamia nuts and Nutella well. (it will be sticky).
Place in the fridge for 30 minutes so the mixture firms up.
Take a teaspoon size of mixture, add a nut in middle and shape into balls, place on baking sheet and freeze for 15 minutes.
While you’re waiting, stir the chocolate and oil together in a medium bowl.
Melt the mixture in the microwave on low heat until fully melted, stirring about every 30 seconds.
Add the chopped nuts and stir thoroughly to combine.
When the balls are ready, insert a toothpick into the ball and dip into the melted chocolate mixture.
Place the balls onto the baking sheet.
Once you’ve finished coating, place back into the fridge for 15 minutes.
To serve, place chocolates into mini cupcake liners.
Recipe by Amanda Conradie
Photo: Elize de Kock
