How to Make Ferrero Rocher Chocolate

Making own sweets is so much fun, and looks impressive for rattling little effort. Theres no baking involved in this recipe just a little chopping, rolling and melting and the process is charming therapeutic. Once got the hang of it so can experiment a little too try coating or drizzling them with dark chocolate. The quantities provided below should conduct about thirty chocolates, taking into consideration the fact that a fair amount of mixture may disappear as make them up. Ingredients 20g Hazelnuts 200g Nutella 70g Ice thrash wafers 250g Good quality milk chocolate Method Preheat the oven to 175 degrees Celcius. Spread the hazelnuts on a baking tray and toast for 10 minutes, shaking in one case half way through. get rid of from the oven, leave to cool then rub vigorously in a kitchen towel to remove as much of the paperlike skins as possible. Put 30 altogether hazelnuts to one side, then finely chop the rest. Put the Nutella in a small bowl and stir in half of the chopped n uts.Pop in the fridge to firm up around one hour. Line a plate with baking parchment or tinfoil. cleaver the ice cream wafers and mix with the remaining chopped nuts. Remove the Nutella mixture from the fridge and, working quickly, roll small teaspoons of the mixture into balls, pushing a whole hazelnut to the centre of each one. Roll each ball in the mixture of chopped nuts and wafer until fully coated then pop onto your wide-awake plate and freeze until firm around one hour.Melt the milk chocolate gently in a bain marie then allow to cool to room temperature. Remove your chocolate balls from the freezer and, working quickly, drop a ball into the melted chocolate, coating completely. Because the balls are part frozen, the chocolate should firm up around them close instantly. Repeat with the remaining balls then transfer to the fridge to set completely. Once set, place the chocolates in individual gold wrappers, stack into a pyramid and flip the Ambassador a call.