Although I think I feed my boyfriend pretty well since we went plant-based in January, there have always been various requests for his favourite non-vegan treats that he misses – burgers, mac & cheese, omelettes and his all-time favourite Ferrero Rocher chocolates.
Of course, I am not a chocolatier but I knew I could try my hand at a vegan chocolate and hazelnut truffle filled with a roasted hazelnut, enveloped by rich chocolate ganache and coated in crispy chopped hazelnuts.
It is actually quite simple to make vegan ganache truffles with dark chocolate and full-fat coconut milk. Then all that is left is to roast, blend and incorporate the hazelnuts to make the most indulgent treats that are just as rich and more-ish as the golden wrapped original.
Ferrero Rochers have been veganised! This decadent truffle is filled with a roasted hazelnut, enveloped by rich chocolate ganache and coated in crispy chopped hazelnuts, which is just as delectable as golden wrapper original.
vegan ferrero rocher
Equipment
- food processor
Ingredients
- 300 grams hazelnuts whole (divided into 200 grams, 50 grams, and 50 grams)
- 375 grams dark chocolate chopped (divided into 250 grams and 150 grams)
- 150 ml coconut milk the creamy part of coconut milk from a can
- ½ tsp vanilla extract
- 2 tsp maple syrup honey or another liquid sweetener
- 1 ½ tsp coconut oil
Instructions
- Preheat the oven to 176 °C (350 °F) and line baking sheet with baking paper.
- Place all hazelnuts on a baking tray and bake for 10 minutes until slightly toasted and peel off the skin.
- Place 50 grams of full hazelnuts (should be about 40) to the side.
- Place 50 grams in food processor and pulse until chopped into small pieces and then set aside.
- Add coconut milk and microwave until warm but not bowling and immediately pour over the chopped chocolate and loosely cover with a lid or towel to trap the heat. Do not touch for five minutes and use a spoon to gently stir until completely smooth, melted and creamy.
- While the chocolate is melting, add 200 grams of hazelnuts into high-speed blender or food processor until you have achieved a creamy consistency.
- Add in vanilla, maple syrup and hazelnut butter until creamy and combine.
- Set the mixture in the refrigerator to chill uncovered for a minimum of three hours or until completely solid.
- Once chilled and firm, use a one tablespoon scoop to measure out equal-sized portions of the mixture. Press one whole hazelnut in the centre of each and shape the balls with your hands around the mixture.
- Set shaped truffles on a prepared baking sheet and place back into the fridge for another 30 minutes to an hour.
- When ready to assemble, combine the remaining chocolate and coconut oil in a microwaves safe bowl and microwave in 15-second bursts until the mixture is melted and smooth and stir in chopped hazelnuts.
- Using two forks, dip each chilled truffle into the cholate, coat completely and then place back on the baking sheet. Once all the truffles are dipped, place the baking sheet in the refrigerator for an addition 15-30 minutes until completely set.
