Ferrero Rocher

So I LOVED Ferrero Rocher. I was so disappointed when I realized they were not gluten free. I mean Nutella, hazelnuts, and chocolate whats not to love.

I was surprised when I came home to my dad attempting to make some as a Christmas gift. I don’t know why I never thought to see if they could be made at home. I decided to check out the YouTube video my dad had watched to see what the recipe was like. The recipe posted on the video by Nicko’s Kitchen was shockingly easy to make and make gluten free. I knew instantly that home made Ferror Rocher was going to by my recipe for World Nutella Day.

I started out by roasting my hazelnuts for 15 minutes on 360°F. I stirred the hazelnuts about every 5 minutes and rotated my baking sheet. I skinned them by wrapping them up in a clean kitchen towel and rolling them around. When the skin seemed to be off most of the hazelnuts, I tossed them into my colander and swirled them around a bit over the trash can. (It was a tip I read in the comments over at Chocolate & Zucchini.com) I sat aside about 30 hazelnuts before tossing the rest into the food processor to make meal.

While the hazelnut were roasting, I tossed some Joy gluten free ice cream cones into the food processor to get that crushed waffer cookie texture we need for the balls.

Once you have some hazelnut meal, combine 1 1/2 cups of it with 2 cups Nutella. Mix till well combined and then place in the freezer to firm up.

I took a small spoonful of the hazelnut meal & Nutella mixture and rolled it into a ball. I placed one of the whole hazelnuts in the middle of the mix and rolled it back into a ball. Next I rolled the ball into my crushed up gluten free ice creams making sure the whole thing was covered. I then placed the cookie sheet back into the freezer to firm up before chocolate coating them.

After about 10 minutes in the freezer, I started to melt the milk chocolate for the chocolate coating. I made a chocolate dipping fork by breaking the middle two prongs off of a plastic fork. I carefully dipped each Ferrero Rocher ball into the milk chocolate. Once completely coated, I placed the ball back on the cookie sheet to firm up.