Okay, I’ll admit it: I have a weakness for Ferrero Rocher chocolates. That perfect combination of crunchy hazelnut, smooth chocolate, and creamy filling? It’s pure bliss. But here’s the problem: whenever a box of those golden orbs enters our home, it disappears faster than you can say “nocciola” (hazelnut in Italian – I think).
My willpower crumbles in the face of those tempting treats, and before I know it, the entire box has vanished.
To save myself from this chocolatey downfall (and a potential sugar crash of epic proportions), I decided to take matters into my own hands. Inspired by my recent success with the small-batch cookie granola, I embarked on a mission to recreate those decadent Ferrero Rocher truffles at home, but with a healthier twist and in mini-batch form.
After some kitchen experimentation (and a few taste tests that my family enthusiastically volunteered for), I cracked the code! These homemade Ferrero Rocher truffles are made with just a few simple ingredients. They’re surprisingly easy to whip up, and they satisfy those Ferrero cravings without the guilt (or the temptation to devour an entire box).
I forgot to take a ton of pictures of how I put these together but here’s a blog post I found that uses pretty much a similar method. But, somebody tell me why didn’t she cover hers in chocolate?! Anyways, big shout out for those pictures!
The result? Bite-sized bliss! These little truffles capture the essence of Ferrero Rocher with their crunchy hazelnut center and smooth chocolate coating. But unlike their store-bought counterparts, they’re made with wholesome ingredients and are perfectly portioned to satisfy your craving without derailing your healthy eating goals.
Making these mini-batch Ferrero Rocher truffles has been a game-changer. Now, when that familiar craving strikes, I can whip up a small batch of these healthy treats and enjoy them without the guilt. Craving satisfied, metabolism not damaged! It’s a win-win situation.
Let me know if you give them a try!
Mini-batch Ferrero Rocher
Ingredients
- 1 tbsp maple syrup (21 g) you can sub this for 2 medjool dates softened in hot water, drained and mashed with a fork then omit the nut/seed butter below.
- 1 tbsp nut/seed butter (16 g) I used peanut butter
- 1 tbsp cocoa powder (6 g)
- 2 tbsp oat flour (15 g) coconut flour will work too, but you might need less
Filling & coating
- 2 tbsp hazelnuts (14 g)
- 1/4 cup chocolate chips (45 g)
- 1 tsp coconut oil (4 g)
Instructions
- Save 6 hazelnuts and crush the rest until meal like with some crunch left. I use a pestle and mortar but you can also use any two hard surfaces or just chop with a knife.
- In a small bowl add nut butter, maple syrup, (optional) pinch of salt and a drop of vanilla. Stir to combine (microwaving gently can help loosen up your nut butter). Stir in cocoa powder until no clumps remain.
- Add flour gradually while stirring until you get a non-sticky chocolate dough, it's ok if you don't use all the flour. If it's still sticky you can try refrigerating and the dough should firm up.
- Take a tablespoon of chocolate dough and wrap around a hazelnut.
- Repeat until all hazelnuts are wrapped.
- Cover in crushed hazelnut and freeze to set, at least 30 minutes.
- Melt your chocolate and oil (microwave 30 sec at a time and stir until all chocolate is melted and smooth). There will be some melted chocolate to use with ice cream etc.
- Dip frozen balls and cover in chocolate and freeze again briefly to set the chocolate.
- Enjoy your treats frozen or refrigerated!
Notes
- You can make these with dates instead of maple syrup. Add 2 medjool dates in hot water to soften, then drain and mash with a fork. Omit the nut/seed butter in the recipe. Add cocoa and enough oat flour to turn into a non-sticky dough, then follow the rest of the instructions. They’re so good with dates too!