Homemade Ferrero Rocher

What are one of your favorite holiday treats? My husband loves short bread cookies but I am a Ferrero Rocher kinda girl. The smooth chocolate and hazelnut combination in one of those gold packages can be very addicting. This Christmas I was inspired to make homemade Ferrero Rocher instead of buying a box.

nutellaIt was a perfect opportunity to try fellow Holistic Nutritionist, Bridgette Leeson RHN’s creation of homemade ‘faux’ Nutella. I have been putting it off for some time now and I too, bought the same bottle of Coconut Spread and had no clue how to use it up. Her love for Nutella prompted her to re-invent a healthier version of the classic spread without the partially hydrogenated palm oil. I did a little investigating and found out that hazelnuts make up only 13% of the the original Nutella. You would think a hazelnut spread would contain more. Makes you think, “What am I actually consuming?” Now with Bridgette’s recipe you can make your own spread that is more nutritious and made with more of the good stuff – hazelnuts. A few substitutions I made were nixing the Almonds and simply used Hazelnuts and used semi-sweet chocolate chips for Vegan Chocolate Chips.

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B’s Chocolate Hazelnut & Almond Spread
1 1/2 cup nuts
1 1/2 cups of coconut spread*
1/2 cup coconut oil
1 1/2 cup vegan chocolate chips
2 Tbsp almond milk
pinch of salt

*Used “Coco Natural” spread (coconut meat, coconut sugar & coconut milk). If you do not have this spread you can try 1 cup coconut milk & 1/2 cup coconut sugar

Directions:
1. Toast nuts @ 350 degrees for about 15 minutes.
2. While nuts are toasting; heat coconut spread, coconut oil, chocolate chips & salt in a small pan, on low heat, until melted. Once melted remove from heat.
3. Remove the nuts from the oven & transfer them to a clean dry kitchen towel. Then rub to remove as much of the skin as you can.
4. Puree in food processor until very fine.
5. Add the melted chocolate mix.
6. Puree till creamy and smooth (add more milk if needed)
7. Store in the fridge in mason jars (this made two jars)

hazelnuts
Homemade Ferrero Rocher
100 g hazelnut wafer biscuits**, crushed
150 g toasted hazelnuts, finely chopped
200 g Homemade hazelnut spread/nutella
150 g dark chocolate (I used Maca chocolate)
4 1/2 coconut oil

Directions:
1. Combine wafer biscuits, hazelnuts and hazelnut spread in a bowl. Leave in a fridge for about half an hour and then shape into small balls. Again, leave in the fridge to harden.
2. Meanwhile, in a double boiler, melt chocolate with oil. Using a toothpick, dip each truffle into melted chocolate and leave on a plate. After you’re done with all the truffles, leave them in the fridge.
Note: The Hazelnut wafer biscuits were unfortunately store bought. If I knew how to make them I surely would!

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I was surprised at how simple it was to make and according to my husband they tasted exactly like the original. Again, my love for Maca followed me into this recipe. I added a bit of Maca chocolate to the double boiler to give the truffles a little energy boost. It might not be the healthiest but I wanted to share that everything has alternatives and everything can be made on your own. I invite you to experiment with your favorite dishes and sweets.

Tried making your own? Let me know how it turns out.

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