Homemade Ferrero Rocher recipe

Homemade Ferrero Rocher recipe

The most delicious chocolate bonbon ever!


  • 55 g Callebaut Milk Chocolate (callets)
  • 80 g Nutella
  • 65 g Heavy Cream fat 36%
  • 35 g Unsalted butter room temperature
  • 15 pieces Whole roasted hazelnut


For coating

  • 100 g Callebaut Milk Chocolate (callets)
  • 100 g Chopped hazelnuts
  • 50 g Callebaut Milk Chocolate (callets) tempered




  1. For the ganache part
  2. Melt Nutella and chocolate in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F
  3. Heat cream until simmering, pour on chocolate and Nutella mixture, stir
  4. Add in soft room temp butter, stir
  5. Move the ganache into a large bowl so it will spread thin. Leave the ganache to set in the fridge for min 1h
  6. Oven roast hazelnut at 200C / 392 F for 10 minutes. Remove skin
  7. Place 15 hazelnuts on a piece of baking sheet or Silicone baking mat
  8. Once ganache sets in fridge, move it into a piping bag and pipe it over the 15 hazelnut pieces equally
  9. Let it set for 1h in the fridge
  10. Using your hands form balls out of the piped shapes. Make sure hazelnut piece stays in the heart of the ball. Use gloves as ganache will be still rather soft
  11. Let it set again in the fridge for 2h before coating
  12. For the coating
  13. Move the balls into the the freezer for 15 minutes before coating
  14. Melt milk chocolate (100g) in the microwave stirring every 30 seconds. Temp should not go above 45C / 113F
  15. Coat the Ferrero Rocher balls first with melted chocolate (when chocolate around is 30-35C) then immediately coat with the chopped hazelnut
  16. Set the balls aside on parchment paper and let them set in the fridge for 15 minutes
  17. Temper a small amount of milk chocolate (50g) and using your hands apply a thin layer of chocolate coating onto balls . Use gloves
  18. Let the bonbons rest again 15 minutes in the fridge then Enjoy!
  19. Store in fridge for 1-2weeks



  • Use high-quality chocolate as that will define the taste of your homemade Ferrero Rocher
  • Heat milk until just simmering. If it’s boiling, the milk is too hot and could burn the chocolate. If it is not warm enough, it won´t melt the chocolate properly
  • Do not skip roasting the nut. It brings out the flavor
  • Pay attention to the chilling time of each step
  • The last step, with the tempered chocolate, can be skipped, however, chocolate tempering will ensure the signature Ferrero Rocher snap when biting into it



SOURCE: Spatula