Friends, we can’t wait for you to try this DIY version of Ferrero Rocher dark chocolate truffles! They have all the chocolaty, hazelnutty goodness you know and love, but they’re gluten-free and vegan. Like, whoa, are you ready!?
These one-bite wonders are perfectly crispy, incredibly decadent, and are sure to wow anyone you serve them to! They taste just like the real thing, but maybe even more satisfying! They require just 8 ingredients, and they might just change your life (big claim, but we stand behind it!). Let us show you how it’s done!
How to Make Homemade Ferrero Rocher
To create the ultimate homemade Ferrero Rocher chocolate truffles, we analyzed the flavors and textures of the classic store-bought treat so we could recreate its magic! But in vegan, gluten-free form!
The nut inside of a classic Ferrero Rocher chocolate? Hazelnut! So we started there.
Around the hazelnut center is a chocolate hazelnut ganache-like layer, similar to Nutella! For a similarly fudgy texture and chocolaty, hazelnutty flavor, we adjusted our Honey Mama’s Bar recipe, infusing the mixture with hazelnut butter. It’s unreal how good it tastes!
Classic Ferrero Rocher have a light, crispy, wafer layer that is distinctly delicious. We tried a variety of DIY options such as popped amaranth and crushed rice cereal, but our favorite? Crushed corn flakes (we used Nature’s Path brand)! They’re the perfect gluten-free alternative to a wafer…but with the same crispy result!
But even without the cornflake layer (it’s optional), these truffles are dangerously good!
After wrapping the hazelnuts in the decadent, fudgy mixture and crispy cornflake layer, they go into the freezer, which helps them set.
For the final coating, we dip the truffles into melted chocolate and roll them in crushed roasted hazelnuts for a crunchy outer layer just like the classics!
Then just pop them in the refrigerator to let the truffles set, and your new favorite candy will be entering your mouth shortly!
We’re SO excited for you to try these DIY Ferrero Rocher! They’re:
They’re the perfect treat for Valentine’s Day, dark chocolate lovers, or fellow Ferrero Rocher enthusiasts! Enjoy them as an after-meal treat, decadent snack, or any time the chocolate craving strikes.
More DIY Candy Recipes
- Easy Homemade Peanut Butter Cups
- 5-Ingredient Vegan Chocolate Turtles
- 2-Ingredient Vegan PayDay Bites
- Easy Homemade Twix Bars
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
DIY Ferrero Rocher Chocolates (Vegan + GF)
- 3/4 cup roasted hazelnuts
- 3/4 cup crushed corn flakes (optional, we used Nature’s Path // ensure gluten-free as needed)
- 1/3 cup unsweetened cocoa powder, sifted
- 3 Tbsp hazelnut butter* (DIY, store-bought, or sub almond butter)
- 1/4 cup maple syrup
- 2 Tbsp coconut oil, melted (DIVIDED)
- 1/2 tsp vanilla extract
- 1 healthy pinch sea salt
- 2/3 cup semisweet vegan chocolate chips (we like Enjoy Life brand)
- Optional: If using raw hazelnuts, roast whole hazelnuts on a bare baking sheet at 350 F (176 C) for 12-15 minutes or until fragrant. Set aside.
- CORNFLAKES (optional to mimic the wafer layer): Using a mortar and pestle, food processor, or a plastic bag and rolling pin, crush the corn flakes until they are in small even pieces (~1/8 inch in size). Place in a small mixing bowl and set nearby.
- FUDGE LAYER: In a medium mixing bowl combine sifted cocoa powder, hazelnut butter, maple syrup, 1 Tbsp (15 ml) coconut oil (adjust amount if altering number of servings), vanilla, and salt. Gently stir with a spoon to combine into a thick paste.
- Line a plate with parchment paper and set nearby. Take ~1/2 Tbsp of the fudge mixture and form it into a rough ball. Then place a whole hazelnut in the middle, forming the fudge around it so it is hidden inside the ball. Repeat until you have 12 fudge balls with hazelnuts inside (the remaining hazelnuts will be used for coating).
- Next, coat your fudge balls in the crushed cornflakes (if using) — we found the best way to do this is to gently drop the balls into the corn flakes, rather than rolling them. Transfer your fudge/corn flake balls to the freezer for 15 minutes.
- MELTED CHOCOLATE LAYER: While the balls are chilling, add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer. Add the chocolate chips to a small glass or metal bowl, along with the remaining 1 Tbsp (15 ml) coconut oil (adjust amount if altering number of servings). Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate mixture in a heat-proof bowl in the microwave in 20-second increments. Remove chocolate from heat.
- CHOPPED HAZELNUTS: Finely chop (or food process) the remaining roasted hazelnuts until they are very fine and even in size, with no pieces larger than 1/4-inch. Place in a bowl and set nearby.
- Remove the fudge balls from the freezer. Place one on a fork, and gently dunk the bottom into the melted chocolate, then use a spoon to drizzle the melted chocolate over the ball (don’t roll it, or the cornflakes will come off). Tap the fork handle on the side of the bowl to shake off excess chocolate, then place the ball in the chopped hazelnuts and generously sprinkle nuts over the top. Pick up the ball and press it into the nuts until it’s fully coated, then place back onto the parchment-lined plate. Repeat with the remaining balls until you have 12 completed Ferrero Rocher! Chill for 20 minutes in the refrigerator or until firm to the touch. Enjoy!
- Leftover Ferrero Rocher will keep for 5 days in the refrigerator, or in the freezer for up to 1 month.
*Nutrition information is a rough estimate calculated without corn flakes.