CHOCOLATE ROCHE RECIPES
HOMEMADE FERRERO ROCHER CHOCOLATES! RECIPE - FOOD.COM
Make and share this Homemade Ferrero Rocher Chocolates! recipe from Food.com.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 20 chocolates
Number Of Ingredients 5
Steps:
- Melt copha and chocolate together.
- Pour a little into ice cube trays.
- Refrigerate/freeze to set.
- Spoon a bit of nutella into the centre of each chocolate.
- Place nut in the centre of each chocolate.
- Top with remaining chocolate.
- Sprinkle with chopped nuts.
- Place in freezer for 15-20 mins.
Nutrition Facts : Calories 11.9, FatContent 1.3, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
HAZELNUT CHOCOLATE DOME, AS FERRERO ROCHERS - RECIPE PETITCHEF
Do you like Ferrero Rochers ? Here is a dessert pretty close to the taste and texture of these delicious little chocolates!
Provided by PetitChef_Official
Total Time 6 hours 20 minutes
Prep Time 6 hours
Cook Time 20 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Hazelnut praline : Put the water and the sugar in a pan on medium heat. When the mix starts to form bubbles, add the hazelnuts.
- Stir constantly, the sugar will caramelize and cover all the hazelnuts. Pour it all on a tray covered with parchment paper and leave to cool down.
- Once cold, break the hazelnut into pieces and put them in a chopper. Chop until it forms a paste. Your hazelnut praline is ready!
- Crunchy praline : In a bowl, crush the lacy crepes, and add the melted chocolate and the hazelnut praline. Mix well.
- Immediatly form circles the size of the dome molds, using a cookie cutter. Make them on a silicone tray, or on parchment paper so it doesn't stick. Put them in the fridge until you use them.
- Chocolate domes : Melt the milk chocolat, and apply it in the domes using a brush. Put in the fridge for 15 minutes, and repeat to make a second layer of chocolate. Put in the fridge until you use them.
- Hazelnut core : Crush the hazelnuts into big pieces, and mix them with the Nutella or any other chocolate spread. Set aside.
- Praline mousse : Put the gelatin sheet to soak into cold water. Take 2 tablespoons of cream and heat it. Use the rest of the whipping cream to make a stiff whipped cream.
- Add the hazelnut praline, and gently stir using a whisk. Melt the soaked gelatin sheet in the hot cream, and add it to the mousse. Put this mousse into a piping bag.
- Assembly : Fill 1/3 of the domes with the praline mousse. Add a teaspoon of hazelnut core in each dome.
- Cover it all with the praline mousse, and place a circle of crunchy praliné to close each dome. Put in the fridge for at least 3 hours.
- Meanwhile, peel the hazelnuts to decorate. put them on a baking tray and bake 15 minutes at 350°F (180°C). Put them in a cloth and rub them until they are peeled.
- Crush them using a knife or the chopper, keep 3 aside. Gently unmold your chocolate domes.
- Melt some chocolate,and use it to stick some hazelnuts all around the base of the domes. Then, stick half a hazelnut on the top.
- There your are, your Hazelnut chocolate domes are ready!
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