Description
This Vegan Ferrero Rocher recipe offers a rich, decadent treat that’s completely plant-based and perfect for chocolate and hazelnut lovers. Made with creamy coconut milk, hazelnut butter, and vegan chocolate, these truffles are coated with chopped roasted hazelnuts for an authentic nutty crunch. Freezing the truffles before dipping ensures a smooth, professional-looking finish. Ideal as a festive dessert or a luxurious homemade gift, these plant-based chocolates combine indulgence with simple ingredients and no dairy or animal products.
Ingredients
Scale
Filling
- 160 g chilled full-fat coconut milk (or coconut cream)
- 120 g vegan chocolate
- 60 g hazelnut butter
- 40 g pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 15 roasted skinless hazelnuts (for center)
Coating
- 100 g roasted skinless hazelnuts
- 200 g vegan chocolate
- 14 g hazelnut butter
Instructions
- Prepare the Filling: Finely chop the vegan chocolate and place it in a heat-resistant bowl. Gently heat the chilled coconut milk in a saucepan over medium heat until it begins to simmer.
- Melt the Chocolate: Pour the hot coconut milk over the chopped chocolate and let it sit for 2-3 minutes. Stir gently with a spatula until the mixture is smooth and fully combined.
- Add Flavorings: Stir in the hazelnut butter, maple syrup, vanilla extract, and sea salt to the chocolate mixture until completely smooth and cohesive.
- Fill the Molds: Spoon or pipe the chocolate filling into a silicone sphere mold, filling each cavity about two-thirds full. Place one whole roasted skinless hazelnut in the center of each and top up with more chocolate mixture. Freeze for at least 4 hours until solid.
- Prepare the Coating: Using a double boiler, gently melt the 200 g of vegan chocolate with 14 g hazelnut butter until smooth. Finely chop the remaining roasted hazelnuts into small nibs and set aside. Line a baking tray with parchment paper or a silicone mat.
- Remove Truffles from Mold: Take the solid truffles out of the silicone molds and place them on the prepared tray.
- First Coat: Insert a cocktail stick or skewer into the bottom of a truffle, dip it carefully into the melted chocolate, then sprinkle with the chopped hazelnut nibs. Place the coated truffle back on the tray to set. Repeat one by one. Freeze the coated truffles for 5 minutes to harden the chocolate.
- Second Coat: Dip each truffle again into the melted chocolate for a second layer to ensure a smooth finish. Place back on the parchment to set completely. Optionally, garnish with edible gold leaf for an elegant touch.
- Storage: Store the completed Vegan Ferrero Rochers in an airtight container in the refrigerator. Allow them to come to room temperature for about 1 hour before serving. They will keep for up to two weeks refrigerated or can be frozen for up to one month; thaw at room temperature for a couple of hours before enjoying.
Notes
- Using full-fat coconut milk or coconut cream is essential for a creamy and rich filling.
- Ensure hazelnuts are roasted and skinless for the best texture and flavor.
- Silicone sphere molds help achieve the perfect round shape typical of Ferrero Rocher.
- Handling the truffles while frozen makes dipping easier and prevents melting.
- For a gluten-free treat, confirm all ingredients are certified gluten-free.
- Spooning the filling versus piping can be chosen based on preference and ease.
- Optional decoration with edible gold leaf provides a festive presentation.
