Ferrero Rocher was my favourite sweet treat when I was still vegetarian. So when I became vegan and started creating recipes, one of my first goals was to make vegan Ferrero Rocher balls as exquisite as the originals. I love the recipe that Lazy Cat Kitchen created but I adapted it to suit my taste. Since having this recipe I have never missed the taste of original Ferrero Rocher.
I make these bliss balls with hazelnut butter, Lindt 70% chocolate (I highly recommend this brand), coconut cream and I sweeten them with maple syrup. I fill the inside with a whole roasted hazelnut and the outside with crushed roasted hazelnuts. I like to roast hazelnuts for 10 min so that they develop a deep aroma and flavour.
Chocolate Hazelnut Bliss Balls, Ferrero Rocher Inspired (V, GF)
- 50 g Lindt 70 % melted
- 45 ml (3 tbsp) coconut cream* only the cream part from a can of coconut cream (without water)
- 20 ml (4 tsp) maple syrup
- 72 g (1/4 cup) hazelnut butter
- pinch of vanilla powder
- pinch of salt
- 55 g hazelnuts roasted
- Chop chocolate into smaller pieces and put them in a double boiler over low heat to slowly melt.
- Add coconut cream, maple syrup, hazelnut butter, vanilla powder and salt to the mixture. Keep it a little bit longer over low heat until coconut cream is melted and hazelnut butter becomes very smooth.
- When everything is mixed together well, put the mixture in the refrigerator for a couple of hours or overnight. It has to become harder so you can work with it and shape it.
- When the mixture is ready to work with, take it out of the fridge (if left in the fridge overnight it will be pretty hard so make sure to take it out about half an hour before you start working so that it becomes softer again). Mix together with a spoon so that ingredients are well incorporated again.
- Roast hazelnuts at 180 °C for 10 min. Leave them to cool down then rub their skin off with your fingers.
- Take 10 hazelnuts and put them aside. They will go into the middle of every bliss ball.
- Put the rest of roasted hazelnuts on a wooden board and crush them with the back of a fork. The goal is to get small pieces to roll the balls into. You don't want them to be too big but also not too small.
- Take the chocolate mixture from the fridge and divide it into 10 equal parts.
- Take first of these pieces, flatten it out, put one whole hazelnut in the middle then wrap that hazelnut into the chocolate mixture and shape a ball with your hands. Repeat with the rest of the nine chocolate spread pieces and hazelnuts. If the chocolate mixture gets too wet from the heat of rubbing it with your hands put it back in the fridge so it hardens again before proceeding.
- Roll all 10 balls into crushed hazelnuts.
- Put balls back in the fridge for a little while so they harden again.
- Keep these sweets in the fridge but take them out about 20 to 30 minutes before serving so that they become a little bit softer and more enjoyable to eat.