Description
Delight in the rich and creamy texture of Homemade Vegan Ferrero Rocher, crafted with luscious coconut cream, hazelnut butter, and vegan chocolate. These decadent truffles are encased in a crunchy hazelnut coating, making for an irresistible dairy-free treat perfect for celebrations or gifting.
Ingredients
Scale
Filling
- 160 g (5.64 oz) chilled full-fat coconut milk or coconut cream
- 120 g (4.23 oz) vegan chocolate, finely chopped
- 60 g (1/4 cup) hazelnut butter
- 40 g (2 tablespoons) pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 15 roasted hazelnuts, skinless
Coating
- 100 g (7.05 oz) roasted hazelnuts, skinless, finely chopped
- 200 g (7.05 oz) vegan chocolate
- 14 g (1 tablespoon) hazelnut butter
Instructions
- Prepare the Filling: Place the finely chopped vegan chocolate in a heat-resistant bowl. Heat the coconut milk or coconut cream in a saucepan over medium heat until it reaches a gentle simmer. Pour the heated coconut milk over the chocolate and allow it to rest for 2–3 minutes. Stir until the mixture becomes smooth and fully melted.
- Mix the Filling Ingredients: Add the hazelnut butter, pure maple syrup, vanilla extract, and sea salt to the melted chocolate mixture. Stir thoroughly until the filling is uniform, glossy, and well combined.
- Fill Molds with Filling and Hazelnut Center: Transfer the mixture into a piping bag or use a spoon to fill silicone sphere molds approximately two-thirds full. Insert one whole roasted hazelnut in the center of each mold cavity, then cover with the remaining filling. Place the molds in the freezer for a minimum of 4 hours, or until completely solid.
- Prepare the Chocolate Coating: Melt the vegan chocolate and hazelnut butter together using a double boiler (bain-marie) over simmering water, stirring constantly until smooth and glossy. Finely chop the roasted hazelnuts and place them into a separate bowl. Line a baking tray with parchment paper or a silicone mat.
- Coat the Frozen Truffles: Remove the frozen truffles carefully from the molds and place them on the prepared tray. Insert a cocktail stick or skewer into the base of each truffle, then dip each truffle into the melted chocolate coating. Immediately sprinkle chopped hazelnuts over the coated truffle and return it to the tray to set. Work quickly as the cold truffles solidify the chocolate coating fast.
- Set the First Coating: Once all truffles are dipped and coated, place the tray in the freezer for 5 minutes to ensure the chocolate hardens completely.
- Apply a Second Chocolate Coating: For a thicker, more luxurious shell, dip each truffle a second time into the melted chocolate. Set them back on the parchment-lined tray to harden fully. Optionally, garnish each truffle with edible gold leaf for an elegant finish.
Notes
- Use high-quality vegan chocolate for the best flavor and texture.
- Ensure the coconut milk or cream is full-fat for a rich filling.
- Handle the truffles while frozen to get a crisp chocolate shell coating.
- Store finished truffles in the freezer or refrigerator to maintain firmness.
- Edible gold leaf is optional but adds a festive, luxurious touch.
