Best 3 Mock Ferrero Rochers Recipes

HOMEMADE FERRERO ROCHER-INSPIRED BALLS RECIPE BY TASTY

Steps:

• Blend up the malted milk biscuits and put them into a big mixing bowl. Fold in the Rice Krispies and the Nutella.
• Take a big pinch of the mixture and roll into balls using your hands. Place the shaped mixture on to some baking paper and chill for 1 hour.
• Break up the chocolate and add to a bowl with the butter. Microwave in 30 second intervals, stirring until the mixture is smooth.
• Dip the Nutella balls into the chocolate coating them generously and place back on to the baking paper.
• Chill for a further 30 minutes to 1 hour.
• Enjoy!

FERRERO ROCHER COOKIE CUPS

Steps:

• Liberally spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a touch of flour. Shake the muffin tin so that the flour completely coats each cup, then shake out any excess. Set aside.
• Combine the hazelnuts, sugar and salt in a food processor and pulse until the hazelnuts are finely ground. Add the flour and pulse until completely combined. Add the butter and pulse until the butter is finely chopped and the mixture begins to come together, then add the vanilla and egg and pulse until a dough forms. Use a rubber spatula to transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
• Position an oven rack in the middle of the oven and place a large baking sheet on the rack. Preheat the oven to 375 degrees F.
• Divide the dough evenly among the prepared muffin cups (about 1 scant tablespoon each), then use your fingers or the back of a small spoon to flatten the dough in each cup, coming slightly up the sides. Gently press a chocolate hazelnut truffle into the center of each piece of dough (the dough will come up the sides of the truffles but should not come up over the edges of the muffin cups).
• Slide the muffin tin onto the preheated baking sheet, and bake, rotating the baking sheet once halfway through, until the cookies are light golden brown around the edges, about 25 minutes.
• Allow the cookies to cool completely in the muffin tin set on a cooling rack.
• Use a small offset spatula or butter knife to gently coax each cookie out of its cup, then place the cookies on a cooling rack set over a baking sheet.
• Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Transfer the melted chocolate to a pastry bag or resealable plastic bag. Snip off the corner of the bag and drizzle the chocolate back and forth over the top of the cookies. Allow the topping to cool completely before serving.

MOCK FERRERO ROCHERS

Steps:

• Combine the crushed wafers, ground nuts, rice flour and Nutella in a large bowl. Mix well.
• Form a small ball of this dough mixture around each whole hazelnut. Place on a lined cookie sheet.
• Freeze 1 hour.
• Melt chocolate in a bowl set over barely simmering water. Stir in Frangelico.
• Dip frozen balls into melted chocolate and allow to harden on wax paper-lined sheets. .