Imagine this . . . hazelnut core, nutella hazelnut wafers, chocolate hazelnut coating. You with me?
Sound familiar? Like a Ferrero Rocher you say? Well, it is, but in GIANT form!
I’ve been wanting to make a homemade ferrero rocher every since I made homemade nutella. But, rather than making regular sized ones, I opted to go big. ”Go big or go home” is what my brother used to say. He was referring to hockey and not chocolate, but that’s not important. When I’m referring to chocolate, I’m always referring to going BIG.
Hazelnuts are the main flavouring component to a ferrero. I find it next to impossible to find hazelnuts already roasted. To roast the hazelnuts, simply line a baking tray with parchment paper, and toast for 15-20 mins at 325F. Once the hazelnuts are fragrant and toasted, allow them to cool, and peel the skins from the nuts. They’re now ready to use!
To make the giant ferrero rocher, the general idea is to encase a hazelnut/hazelnut butter mixture, nutella wafers and coat the entire thing in chocolate and crushed hazelnuts.
If you prefer to stick with the smaller, traditional size, you can definitely do that with this recipe too. Instead of using the hazelnut butter and hazelnuts to make the core, simply use a single hazelnut. Wrap the hazelnut in the nutella mixture, roll into a ball, roll in nuts and finally melted chocolate.
Giant Ferrero Rocher
- 750g Nutella (approximately 1.5 lbs, 24 oz)
- 4 x 175g Hazelnut cookie wafers (1.5 lbs, 24oz)
- 2 x 250 bite sized Hazelnut wafer cookies (1 lb, 16oz)
- 2 cups roasted hazelnuts (5 1/2 oz, 156 g)
- Hazelnut butter
- 1.5 lbs semisweet chocolate (melted)
- In a food processor, crush large wafer cookies until chunky. Transfer crumbs/chunks to the bowl of a stand mixer fitted with the paddle attachment.
- Add the Nutella to the crumbs and mix on low until combined. Add 1/4- 1/2 cup of the nuts and mix again.
- Divide mixture in half, and place mixture in plastic wrapped lined ball pans or round bowls.
- In a small bowl mix together 1/4 hazelnut butter and 1/4 hazelnuts.
- Spray the outside of a 1/4 cup measuring cup, and press the cup into the centre of each of the mixtures to create a hole. Fill the hole with the hazelnut mixture.
- Place the pans into the freezer to set, and they are able to be handled.
- Once set, remove domes from the pans and wrapping and place one half onto a plate or cake board. Use melted chocolate to attach to the board, and melted chocolate in the middle to attach to each half.
- Place a small amount of melted chocolate onto one of the small hazelnut wafer cookies and attach it to the outside of the ball. Start at the bottom and work around and up the ball. Cover the entire surface with the bite sized wafers.
- Once covered in wafer cookies, cover in melted chocolate and nuts.
- Serve and consume within 2-3 days.
If you’re a hazelnut/nutella fan, then you’ll definitely want to check out this cheesecake- Oreo Nutella Cheesecake!