My vegan Ferrero Rocher bliss balIs are exquisite and decadent dessert bites. I use my indulgent vegan Nutella for the soft centre of vegan Ferrero Rocher, deeply roasted hazelnuts for the centre and the coating and 60 % chocolate for the outer layer (70 % chocolate would overpower the centre). Together, they make an amazing treat. In my opinion, they taste better than the original.
Chocolate and roasted hazelnuts are one of my favourite combinations. When I was still vegetarian, I loved eating Ferrero Rocher because of this heavenly combination, although the wafer part in the original is quite dominant. I wanted to focus more on the chocolate and hazelnut aspect for this vegan version. My vegan Ferrero Rocher bliss balls are also gluten free since I skipped the wafer part that the original contains. I actually like them better without it, and the crunchiness that roasted hazelnuts bring is enough for me.
These little bites are the perfect gift for the holidays or Valentine’s Day. They taste heavenly and will definitely make an impression. You can wrap them in gold paper to ensure the presentation is on point.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious copycat candy recipes:
Vegan Ferrero Rocher Bliss Balls (GF)
Ingredients
- 180 g vegan Nutella
- 70 g hazelnuts roasted
- 90 g 60 % chocolate melted; I used Lindt
Instructions
- Make vegan Nutella. Making my vegan Nutella includes blanching hazelnuts before roasting them and transforming them into hazelnut butter. This removes some of the grainy taste in hazelnut butter and makes for a much better tasting vegan Nutella. If you wish you can include in blanching also 70g hazelnuts that will go into making vegan Ferrero Rocher bliss balls. In my opinion, doing so produces a better overall taste of these bliss balls. But this step is optional.
- Cover the bowl with 180g of vegan Nutella and put it in a freezer for about two hours or until vegan Nutella is hard enough to work with.
- Roast hazelnuts at 180 °C for 10 min. Leave them to cool down then rub their skin off with your fingers (if you blanched your hazelnuts, there's no skin to rub off anymore).
- 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 vegan Nutella from the freezer 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 Nutella mixture and shape a ball with your hands. Repeat with the rest of the nine vegan Nutella pieces and hazelnuts. If the vegan Nutella gets too wet from the heat of rubbing it with your hands put it back in the freezer so it hardens again before proceeding. I usually put vegan Nutella bliss balls back in the freezer for a couple of minutes right after I roughly wrap each hazelnut into Nutella, since the mixture does get wet very fast. Then when vegan Nutella it's harder again, I shape the balls.
- Roll all 10 balls into crushed hazelnuts. Put balls back in the freezer for a little while so they harden again.
- Melt chocolate in a double boiler. Leave it for a couple of minutes to cool before you start dipping bliss balls into it.
- Dip every ball into melted chocolate so that the chocolate is all around the ball. Try to go lightly with the coating so that you can still see chunks of nuts from underneath the chocolate. For a better look help yourself with two little spoons to turn around and carry the balls from chocolate to a plate with a baking paper so you don't leave your fingerprints on the wet chocolate.
- Store bliss balls in the fridge for the chocolate to harden.
- After chocolate is hardened trim with a knife the part of bliss balls that touched the baking paper where there's excessive chocolate.
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