Claire is back at it with yet another Gourmet ReMakes, taking her Test Kitchen-ifed version of Ferrero Rocher hazelnut chocolates into her own kitchen for an at-home spin. (Watch her make the treat in the OG episode below!) And just like last time (and the time before that, and the one before that) we’re posting the recipe below, so you can cook along with us—and maybe even make an appearance on the show.
For a chance to be featured in an upcoming episode, follow the recipe below and send a video with subject line “Homemade Ferrero Rocher” to email@example.com showcasing your final product, explaining how well they turned out, or any snags you hit along the way. Please keep videos to 60 seconds, shot in landscape with NO music, sent in mp4 or .mov form. Submissions accepted through 12 p.m. Monday, June 1!
Gourmet Ferrero Rocher
These crunchy, creamy, hazelnutty chocolate candies don’t have the signature spherical wafer of the original Ferrero Rocher, but the layer of crushed up hazelnut wafer cookies comes pretty darn close. You don’t have to temper the chocolate for the outer coating, but it’s recommended to mimic the snappy texture of the wafer.
1 cup raw hazelnuts, preferably blanched
¼ cup chocolate-hazelnut spread
6 oz. hazelnut wafer cookies (such as Loacker)
8 oz. semisweet chocolate, coarsely chopped
Place a rack in middle of oven and preheat to 350°. Toast hazelnuts on a small rimmed baking sheet until golden brown, 10–12 minutes. If your hazelnuts are unblanched, wrap them in a clean kitchen towel and rub them vigorously to loosen any bits of papery brown skin; discard skins. Let nuts cool.
Set 12 hazelnuts aside for the filling; finely chop remaining nuts. Transfer to a fine-mesh sieve and shake to sift out any tiny particles; discard. Then, working over a medium bowl, press nuts through the holes of a colander, letting the mid-size pieces fall into the bowl and reserving the large pieces in the colander. Chop larger pieces again, then repeat sifting process in sieve and colander until all of the nuts have passed through the colander and are free of fine particles (they should all be about the same size). Set chopped nuts aside.
To make the centers of the Ferrero Rocher, dollop a level teaspoonful of chocolate-hazelnut spread onto a 3” square of plastic wrap. Repeat process until you have 12 dollops, each on its own square of plastic wrap. Press a reserved whole hazelnut into each dollop. Working one at a time, gather corners of each plastic square up and over filling to meet in the center to form a little purse, then pinch all of the edges together, squeezing out any air, and twist to force the filling into a tight, round-ish bundle. Place bundles on a plate or rimmed baking sheet and freeze until solid, 30–40 minutes.