Raw Ferrero Rocher
Serves: 20
These Ferrero 'Rawcher's are a raw-ified versions of the famous Ferrero Rocher! With a silky smooth hazelnut truffle centre, covered in rich raw chocolate and a coating of roasted hazelnuts, these raw Ferrero Rocher are better than the real thing!
Hazelnut Truffle Centre
Raw Chocolate Coating
To decorate:
  • 20 roasted (or blanched) hazelnuts
  • 140g roasted hazelnuts (chopped into small pieces)
  1. To make the hazelnut truffle centres: Place the hazelnut butter, cacao powder, vanilla bean paste, coconut oil, maple syrup and the coconut milk and cream in a blender (or a medium sized bowl if you don't have a blender) and blend until smooth before transferring to a medium-sized bowl. Place the mixture in the freezer to firm up. Mine took roughly 2 hours to harden.
  2. Line a tray with baking/greaseproof paper.
  3. When firm, remove the truffle mixture from the freezer, and use a melon baller, or small spoon, to scoop out balls of the mixture. Press a hazelnut into the centre of the ball whilst the mixture is still in the melon baller, before gently removing and rolling in your hand to create a ball - make sure your hands are cold! The mixture melts quickly in your hands, so if you need to, roughly shape the balls before placing them in the freezer for 10-15 minutes to harden before reshaping.
  4. Place the balls on the tray, and put them in the freezer to harden whilst you make the chocolate coating.
  5. To make the chocolate coating: melt the cacao butter over a bain marie. Add the cacao powder slowly, stirring constantly, then add the maple syrup and coconut milk powder if using and stir to combine until it resembles melted chocolate.
  6. Place the hazelnut truffles balls on the end of cocktail skewers, before dipping them into the chocolate mixture. Then allow the excess chocolate to drip off each ball before rolling them in the chopped hazelnuts to coat. If you're feeling fancy, coat them in another layer of chocolate!
  7. Place the raw Ferrero rocher's back on the tray, before returning them to the fridge for an hour before eating.
These taste best the day after making, as the centre is nice and firm and Ferrero Rocher like! Store them in an air-tight container in the fridge for up to 2 weeks.
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2016/06/raw-ferrero-rocher/