Prepare the toasted nuts (crucial step!)
Roasting gives the nuts the aroma and taste of the original Ferrero.
Place the nuts on a baking tray and roast for 8–10 minutes at 170 °C.
After cooling, rub them in your hands and remove the skins (not necessary 100%, but at least most of them).
Keep half for blending, half for coating.
Make the filling – ganache
Melt the chocolate + butter over a double boiler.
Remove from heat and stir in the Nutella and finely ground nuts.
A thicker cream will form.
Put in the fridge for 30–40 minutes so the mixture firms up and can be shaped.
Shape the balls
From the chilled mixture take small amounts (approx. 2.5 cm balls).
Place a whole toasted hazelnut in the center of each.
Shape into a ball with your hands.
Put in the freezer for 15 minutes so the balls firm up and are easier to coat.
Coating
Melt the milk chocolate (or dark).
Using a fork, dip the balls into the chocolate.
While the chocolate is still liquid, sprinkle with finely chopped hazelnuts.
Place on a baking sheet lined with parchment paper and leave in the fridge for at least 1 hour to set.
Quick info
Servings: approx. 20–25 balls
Preparation time: 25 minutes
Setting time: 60–90 minutes
Total time: 85–115 minutes
⭐ Tips for perfect results
Use high-quality chocolate – it’s 80% of the success.
You can add a teaspoon of coconut oil to the chocolate → it will be more fluid and smoother.
If you want “wafer-like crunch”, you can add 2–3 crushed wafers (e.g., hazelnut-flavored) to the filling.
