Homemade Ferrero Rocher

If you are a Ferrero Rocher fan, you will love to make this amazing cheesecake. This is a must try! 

Ingredients:

Truffle:

3 cups crushed hazelnut wafer cookies (I used Pepperidge Farm’s Pirouettes)
3 cups roughly chopped toasted hazelnuts
1 1/4 cups (10 ounces) hazelnut spread, such as nutella

Coating:

1 cup dark chocolate chips
4 tablespoons vegetable oil
1 1/2 cups finely chopped toasted hazelnuts


Directions:

In a large bowl combine wafer cookies, hazelnuts and hazelnut spread until combined (mixture will be a bit sticky). Refrigerate mixture for at least 30 minutes and then shape into 1/2-ounce balls (roughly a teaspoon-sized ball). Once balls are shaped place them the the freezer to harden. (Note: As I was forming balls, I had to frequently put the mixture back in the refrigerator because it got sticky fast.)
Once balls are formed and are hardening, melt chocolate and oil together in a double broiler. Once melted, remove from heat and stir in remaining hazelnuts. Let mixture cool down a bit, then, using a toothpick, dip each truffle into the melted chocolate and place on a baking sheet to harden. Once all truffles are dipped, place baking sheet in refrigerator to completely harden. After balls are hard, remove from refrigerator and let them come to room temperature before serving. If giving away, remove from refrigerator and wrap in festive foil and place in air tight container.
Balls will keep up to a week in an air tight container in the refrigerator.

Makes about 100 balls


Source: theredspoon.com