Ferrero Rocher

Ferrero Rocher


DifficultyAdvancedYields4 Servings

This homemade ferrero rocher recipe is not for the faint hearted – but if you fancy a challenge then you’ve come to the right place!

I’ve used a half-sphere mould to make a sphere made up of chocolate hazelnut brownie, hazelnut praline and chocolate cremeux. Then I’ve frozen it in a hazelnut mousse, and coated this in a chocolate glaze and chocolate crumble. Finally, I’ve added a velvet spray for that extra finesse!

If hazelnut truffles are your thing then think of this like a giant, frozen one! It brings together lots of different elements to make a stunning plated dessert. 

Looking for more advanced recipes? Check out my Coffee Hazelnut Tart and my Chocolate Cake Fingers.

 


 


 

Ingredients


Hazelnut Praline
 250 g Roasted Hazelnuts
 165 g Caster Sugar / Granulated Sugar
 35 g Water
 1 Vanilla Pod
 Pinch Flaked Sea Salt
Chocolate Hazelnut Brownie
 90 g Dark Chocolate (70% Cocoa Solids)
 45 g Unsalted Butter
 45 g Caster Sugar / White Sugar
 45 g Brown Sugar (Muscovado or Light Brown)
 90 g Whole EggsCrack the eggs, whisk, then weigh 90g
 25 g Plain Flour / All Purpose Flour
 Pinch Sea Salt
 50 g Roasted Hazelnuts, Chopped
Chocolate Cremeux
 75 g Whole Milk
 75 g Double Cream / Heavy Cream
 60 g Whole EggsCrack the eggs, whisk, then weigh 60g
 100 g Chocolate (55-70% Cocoa Solids), Finely Chopped
Hazelnut Praline Mousse
 2 g Powdered Gelatin
 12 g Cold Water
 160 g Hazelnut PralineRecipe above
 80 g Mascarpone
 350 g Double Cream / Heavy Cream
Chocolate Coating
 200 g Dark Chocolate (70% Cocoa Solids)
 200 g Cocoa Butter
Chocolate Crumble
 40 g Dark Brown Sugar
 30 g Unsalted ButterCold & Cubed
 40 g Plain Flour / All Purpose Flour
 7 g Cocoa Powder
 Pinch of Sea Salt Flakes
Chocolate Velor Spray
 200 g Dark Chocolate
 85 g Cocoa Butter
Shop the equipment

Method


Hazelnut Praline
1

Into a medium saucepan, add the sugar & water. Place it on a medium heat, and cook the mixture until it reaches 110C/230F on a digital thermometer.

2

Once at 110C/230F, pour in the roasted hazelnuts and a scraped vanilla pod. Stir constantly with a spatula. The mixture will initially look quite clumpy, then the sugar will crystalize, but eventually as you keep stirring, the sugars will caramelise and you should have a deep golden caramel surrounding the nuts.

3

Immediately remove the pan from the heat, and tip the caramelised nuts onto a baking tray lined with a silicon mat. Sprinkle some sea salt flakes on top and let it set completely at room temperature for 30 minutes.

4

Break it into pieces and add it into a high powered food processor. Blend for 2-3 minutes, scraping it down every so often, until you have a smooth, nutty paste. Store it in an airtight container.

Chocolate Hazelnut Brownie
5

Lightly grease an 1/8th sheet pan and line the bottom with a sheet of parchment paper. Pre-heat the oven to 180C/345F Non-Fan Assisted.

6

Into a medium bowl, add the chocolate and butter and melt it over a pan of gently simmering water. Stir it occasionally then once melted remove it from the heat to cool slightly.

7

Into a bowl, add the eggs and sugar and whisk by hand for a minute.

8

Slowly pour in the slightly cooled melted chocolate mixture and whisk to combine.

9

Tip in the flour and salt, then whisk to form a smooth batter.

10

Pour the mixture into your lined tray and then sprinkle the roughly chopped hazelnuts on top. Bake for 12 minutes, then remove it from the oven and place the tray in the fridge to cool for about 30 minutes.

11

Once cooled, use a 1.5"/4cm cookie cutter to cut discs of the brownie out, they should be the same size as your silicon half sphere mold. You will have some leftover brownie that you can eat!

Assembly 1
12

Into the base of the half sphere silicon mold, pipe 1/2 the cavity with hazelnut praline. You only need to fill 4 cavities.

13

Take the discs of hazelnut brownie and press these on top so that the brownie is flush with the top of the silicon mold. Place these in the freezer for 4 hours or until they feel solid and can be easily popped out of the silicon mold.

Chocolate Cremeux
14

Into a medium jug, add the chopped chocolate and place a sieve over the top. Set this to one side.

15

Into a medium bowl, add the eggs, milk and cream. Place this over a pan of gently simmering water and whisk constantly until it reached a temperature of around 75-82C on a digital thermometer. The mixture will thicken, but be careful not to overcook it or it will begin to scramble.

16

Immediately remove it from the heat and pour it through the sieve over the chocolate. Let it sit for 2 minutes before blending until smooth.

17

With the same half sphere silicon mold that the praline is in, fill up 4 cavities with the cremeux then place these in the freezer for 2 hours or until they feel solid and can be popped out easily. You will have some cremeux left over.

Hazelnut Praline Mousse
18

Into a small ramekin, add the powdered gelatin and cold water. Stir them together to combine and let these sit for 5 minutes at room temperature. It is quite a small amount of gelatin but will help to stabilise the hazelnut mousse.

19

Into a tall jug, add the mascarpone, and weigh the 85g of hazelnut praline you made earlier. Add this on top.

20

Meanwhile, add the double/heavy cream in a small saucepan until it is steaming. Remove it from the heat and stir through the bloomed gelatin to dissolve it.

21

Immediately pour the hot cream over the mascarpone praline mixture and then blend until smooth with a hand blender.

22

Place a sheet of clingfilm on the surface and refrigerate it for 4-6 hours.

Assembly Part 2
23

Remove the cremeux and brownie/praline half spheres from the freezer. Use a blow torch to very quickly melt the base of the cremeux.

24

Press the half sphere of cremeux on to the brownie, to glue them together and form a full sphere. Place these back in the freezer for 30-60 minutes just to set them together.

25

Once the hazelnut mousse has set, simply scoop it into a piping bag, there is no need to whisk it up.

26

Using the Pavoni AF001 silicon sphere mold, pipe the hazelnut mousse into one half.

27

Remove the frozen sphere of cremeux/brownie/praline from the freezer, and press this into the hazelnut mousse.

28

Place the second half of the Pavoni AF001 silicon sphere mold on top, then using a piping bag, pipe the remaining hazelnut mousse into the mold to fill the sphere.

29

Place the entire mold into the freezer for a minimum of 6 hours.

Chocolate Crumble
30

Into the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients together on a low speed until it forms a crumble like consistency.

31

Spread the mixture onto a tray lined with a silicon mat and place it in the freezer for 30 minutes. Meanwhile, pre-heat the oven to 160C/320F Non-Fan Assisted.

32

Once chilled, bake the mixture for 10 minutes, and then remove it from the oven, allow it to cool to room temperature. Break the cooled mixture up into small pieces before storing in an airtight container until needed.

Chocolate Coating
33

Into a medium bowl, add the chocolate and cocoa butter and melt it over a pan of gently simmering water.

34

Once melted, remove it from the heat and stir occasionally until it has cooled to a temperature of 45C/112F on a digital thermometer.

35

Just before the coating reaches temperature, remove the frozen sphere from the mold and then place a skewer or knife into one side so that you can hold the sphere and dip it in the glaze.

36

Once at 45C, immediately dip the frozen sphere in the glaze. Let the excess drip off then carefully flip it upright.

37

Working VERY quickly so the glaze remains wet, immediately coat it with a sprinkling of the chocolate crumble mixture, rotating the sphere as you sprinkle to evenly coat the outside. If the glaze sets too quickly and the crumble doesn't stick, simply use a blow torch to gently melt the coating and continue to coat it in the crumble.

38

Carefully remove the skewer or knife, and place the sphere onto a tray lined with a silicon mat. Repeat this with the remaining spheres before placing them in the freezer for 30 minutes.

Chocolate Velor Spray
39

For this you will need a spray gun, which is linked in the equipment list.

40

Into a medium bowl, add the cocoa butter and chocolate and place this over a pan of gently simmering water. Stir this with a spatula until completely melted and then remove it from the heat to cool.

41

Once it has cooled to 45C/112F, immediately pour it into your spray gun.

42

Remove the sphere from the freezer and spray and the velor mixture evenly over the dessert.

43

Allow the dessert to defrost at room temperature for 30-45 minutes before serving.

Ingredients

Hazelnut Praline
 250 g Roasted Hazelnuts
 165 g Caster Sugar / Granulated Sugar
 35 g Water
 1 Vanilla Pod
 Pinch Flaked Sea Salt
Chocolate Hazelnut Brownie
 90 g Dark Chocolate (70% Cocoa Solids)
 45 g Unsalted Butter
 45 g Caster Sugar / White Sugar
 45 g Brown Sugar (Muscovado or Light Brown)
 90 g Whole EggsCrack the eggs, whisk, then weigh 90g
 25 g Plain Flour / All Purpose Flour
 Pinch Sea Salt
 50 g Roasted Hazelnuts, Chopped
Chocolate Cremeux
 75 g Whole Milk
 75 g Double Cream / Heavy Cream
 60 g Whole EggsCrack the eggs, whisk, then weigh 60g
 100 g Chocolate (55-70% Cocoa Solids), Finely Chopped
Hazelnut Praline Mousse
 2 g Powdered Gelatin
 12 g Cold Water
 160 g Hazelnut PralineRecipe above
 80 g Mascarpone
 350 g Double Cream / Heavy Cream
Chocolate Coating
 200 g Dark Chocolate (70% Cocoa Solids)
 200 g Cocoa Butter
Chocolate Crumble
 40 g Dark Brown Sugar
 30 g Unsalted ButterCold & Cubed
 40 g Plain Flour / All Purpose Flour
 7 g Cocoa Powder
 Pinch of Sea Salt Flakes
Chocolate Velor Spray
 200 g Dark Chocolate
 85 g Cocoa Butter
Shop the equipment

Directions

Hazelnut Praline
1

Into a medium saucepan, add the sugar & water. Place it on a medium heat, and cook the mixture until it reaches 110C/230F on a digital thermometer.

2

Once at 110C/230F, pour in the roasted hazelnuts and a scraped vanilla pod. Stir constantly with a spatula. The mixture will initially look quite clumpy, then the sugar will crystalize, but eventually as you keep stirring, the sugars will caramelise and you should have a deep golden caramel surrounding the nuts.

3

Immediately remove the pan from the heat, and tip the caramelised nuts onto a baking tray lined with a silicon mat. Sprinkle some sea salt flakes on top and let it set completely at room temperature for 30 minutes.

4

Break it into pieces and add it into a high powered food processor. Blend for 2-3 minutes, scraping it down every so often, until you have a smooth, nutty paste. Store it in an airtight container.

Chocolate Hazelnut Brownie
5

Lightly grease an 1/8th sheet pan and line the bottom with a sheet of parchment paper. Pre-heat the oven to 180C/345F Non-Fan Assisted.

6

Into a medium bowl, add the chocolate and butter and melt it over a pan of gently simmering water. Stir it occasionally then once melted remove it from the heat to cool slightly.

7

Into a bowl, add the eggs and sugar and whisk by hand for a minute.

8

Slowly pour in the slightly cooled melted chocolate mixture and whisk to combine.

9

Tip in the flour and salt, then whisk to form a smooth batter.

10

Pour the mixture into your lined tray and then sprinkle the roughly chopped hazelnuts on top. Bake for 12 minutes, then remove it from the oven and place the tray in the fridge to cool for about 30 minutes.

11

Once cooled, use a 1.5"/4cm cookie cutter to cut discs of the brownie out, they should be the same size as your silicon half sphere mold. You will have some leftover brownie that you can eat!

Assembly 1
12

Into the base of the half sphere silicon mold, pipe 1/2 the cavity with hazelnut praline. You only need to fill 4 cavities.

13

Take the discs of hazelnut brownie and press these on top so that the brownie is flush with the top of the silicon mold. Place these in the freezer for 4 hours or until they feel solid and can be easily popped out of the silicon mold.

Chocolate Cremeux
14

Into a medium jug, add the chopped chocolate and place a sieve over the top. Set this to one side.

15

Into a medium bowl, add the eggs, milk and cream. Place this over a pan of gently simmering water and whisk constantly until it reached a temperature of around 75-82C on a digital thermometer. The mixture will thicken, but be careful not to overcook it or it will begin to scramble.

16

Immediately remove it from the heat and pour it through the sieve over the chocolate. Let it sit for 2 minutes before blending until smooth.

17

With the same half sphere silicon mold that the praline is in, fill up 4 cavities with the cremeux then place these in the freezer for 2 hours or until they feel solid and can be popped out easily. You will have some cremeux left over.

Hazelnut Praline Mousse
18

Into a small ramekin, add the powdered gelatin and cold water. Stir them together to combine and let these sit for 5 minutes at room temperature. It is quite a small amount of gelatin but will help to stabilise the hazelnut mousse.

19

Into a tall jug, add the mascarpone, and weigh the 85g of hazelnut praline you made earlier. Add this on top.

20

Meanwhile, add the double/heavy cream in a small saucepan until it is steaming. Remove it from the heat and stir through the bloomed gelatin to dissolve it.

21

Immediately pour the hot cream over the mascarpone praline mixture and then blend until smooth with a hand blender.

22

Place a sheet of clingfilm on the surface and refrigerate it for 4-6 hours.

Assembly Part 2
23

Remove the cremeux and brownie/praline half spheres from the freezer. Use a blow torch to very quickly melt the base of the cremeux.

24

Press the half sphere of cremeux on to the brownie, to glue them together and form a full sphere. Place these back in the freezer for 30-60 minutes just to set them together.

25

Once the hazelnut mousse has set, simply scoop it into a piping bag, there is no need to whisk it up.

26

Using the Pavoni AF001 silicon sphere mold, pipe the hazelnut mousse into one half.

27

Remove the frozen sphere of cremeux/brownie/praline from the freezer, and press this into the hazelnut mousse.

28

Place the second half of the Pavoni AF001 silicon sphere mold on top, then using a piping bag, pipe the remaining hazelnut mousse into the mold to fill the sphere.

29

Place the entire mold into the freezer for a minimum of 6 hours.

Chocolate Crumble
30

Into the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients together on a low speed until it forms a crumble like consistency.

31

Spread the mixture onto a tray lined with a silicon mat and place it in the freezer for 30 minutes. Meanwhile, pre-heat the oven to 160C/320F Non-Fan Assisted.

32

Once chilled, bake the mixture for 10 minutes, and then remove it from the oven, allow it to cool to room temperature. Break the cooled mixture up into small pieces before storing in an airtight container until needed.

Chocolate Coating
33

Into a medium bowl, add the chocolate and cocoa butter and melt it over a pan of gently simmering water.

34

Once melted, remove it from the heat and stir occasionally until it has cooled to a temperature of 45C/112F on a digital thermometer.

35

Just before the coating reaches temperature, remove the frozen sphere from the mold and then place a skewer or knife into one side so that you can hold the sphere and dip it in the glaze.

36

Once at 45C, immediately dip the frozen sphere in the glaze. Let the excess drip off then carefully flip it upright.

37

Working VERY quickly so the glaze remains wet, immediately coat it with a sprinkling of the chocolate crumble mixture, rotating the sphere as you sprinkle to evenly coat the outside. If the glaze sets too quickly and the crumble doesn't stick, simply use a blow torch to gently melt the coating and continue to coat it in the crumble.

38

Carefully remove the skewer or knife, and place the sphere onto a tray lined with a silicon mat. Repeat this with the remaining spheres before placing them in the freezer for 30 minutes.

Chocolate Velor Spray
39

For this you will need a spray gun, which is linked in the equipment list.

40

Into a medium bowl, add the cocoa butter and chocolate and place this over a pan of gently simmering water. Stir this with a spatula until completely melted and then remove it from the heat to cool.

41

Once it has cooled to 45C/112F, immediately pour it into your spray gun.

42

Remove the sphere from the freezer and spray and the velor mixture evenly over the dessert.

43

Allow the dessert to defrost at room temperature for 30-45 minutes before serving.

Ferrero Rocher