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Healthy 'Ferrero Rocher' truffles

Posted on February 14 2017

These delicious truffles from The Foodie Teen (http://thefoodieteen.com) are the perfect Valentine's treat! Instead of buying the Ferrero Rocher why not make your own, you can do it with a partner and it'll be more fun to make them together than just buying them at a store (not to mention a whole lot healthier)! 

 

What You Need...

24 Truffles:

  • 1/2 cup roasted hazelnut butter (the smooth variety)

  • 1/2 cup cocoa powder

  • 1 teaspoon vanilla extract

  • 1/4 cup coconut oil (I use expeller-pressed here – it has no coconut taste, which makes the chocolate/hazelnut combination stand out much more)

  •  between 2-4 tbsp maple syrup (depending on the sweetness of your chocolate and your personal taste – begin with two, taste, and add more as necessary!)

  • 1/4 cup almond milk

For the coating:

  • 24 whole blanched hazelnuts (optional, if you want the traditional hazelnut centre)

  • 1 cup roasted chopped hazelnuts

  • 1/2 cup melted dark chocolate

 

Method...

1. Combine the hazelnut butter, cocoa powder, vanilla extract, coconut oil, maple syrup, and almond milk in a large bowl until combined.

2. Place in the fridge for 20-30 minutes until firm.

3. Roll the mixture into 24 small balls. I like to use a melon baller to get evenly-sized truffles. If you are using the 24 blanched whole hazelnuts to achieve the classic hazelnut centre, simply roll the mixture into 24 balls before inserting a whole hazelnut in the centre of each ball from the bottom.

4. Roll each ball in a bowl of roasted chopped hazelnuts, pressing on the hazelnut pieces as you go. Place on a baking tray lined with parchment paper, then repeat for all the remaining truffles. Place in the fridge for at least an hour to harden.

5. When the truffles are firm, dip the truffles in melted chocolate one by one, working quickly. Return the coated truffles to the baking tray, then repeat with all the truffles. Leave to set in the fridge for 10-15 minutes, then serve!

6. Store in an airtight container in the fridge for up to a week. Enjoy!

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