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Vegan Ferrero Rocher (Gluten Free Hazelnut Truffles)

Indulge in a vegan, gluten free Ferrero Rocher - hazelnut truffles with a crispy chocolate coating, perfect for sharing or enjoying solo!
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Prep Time 1 hour
Chilling Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Italian
Servings 12 servings

Equipment

  • Small stovetop pot
  • Heatproof bowl
  • Baking Sheet
  • Kitchen Towel

Ingredients
  

For the Truffles

  • 2 cups raw hazelnuts
  • ½ cup full-fat coconut milk
  • 1 cup vegan semisweet chocolate chips
  • ¼ tsp pink salt
  • 1 tsp vanilla extract

To Roll the Truffles (with your hands)

  • refined coconut oil (it should not smell like coconuts)

For the Coating

  • 1 cup vegan semisweet chocolate chips melted
  • 1 cup raw hazelnuts roughly chopped

Instructions
 

To Roast the Hazelnuts

  • Preheat the oven to 350°F.
  • Spread the hazelnuts in a single layer on a baking sheet.
  • Place the baking sheet in the preheated oven and roast the hazelnuts for 10 to 15 minutes. Stir them every 5 minutes to ensure even roasting.
  • The hazelnuts are ready when they turn golden brown and you can smell their aroma. Be careful not to over-roast them, as they can quickly burn.
  • Let them cool for a minute, then transfer them to a clean kitchen towel.
  • Fold the towel over the hazelnuts and rub them together. The friction will help loosen and remove most of the skins.
  • Allow the hazelnuts to cool completely before using them.

To Make the Filling

  • While the hazelnuts are cooling, in a small saucepan heat the coconut milk over medium heat until it just begins to simmer. You want it hot, but not boiling.
  • Place the chocolate in a heatproof bowl. Pour the hot coconut milk over the chocolate chips, ensuring they’re fully submerged. Let it sit for 2-3 minutes to allow the chocolate to melt.
  • After the chocolate has melted, stir the mixture until it’s smooth and glossy.
  • Cover the bowl and refrigerate for about 2 hours, or until the ganache is firm enough to scoop.
  • Once the ganache has set, use a spoon or melon baller to scoop out 12 evenly-sized portions.
  • Grease your hands with a little bit of refined coconut oil before rolling each portion into a ball using your hands. Refined coconut oil is greasy enough so that the mixture is not sticking all over your hands, and it also won't leave a coconut aftertaste.

To Melt the Chocolate

  • Fill a saucepan with about 1-2 inches of water, making sure the water level is low enough that it won’t touch the bottom of the bowl when placed on top.
  • Place the heatproof bowl on top of the saucepan, ensuring it fits in without touching the water.
  • Place the saucepan over medium heat and bring the water to just a simmer.
  • Place the chocolate for the coating into the heatproof bowl. Let it sit for a minute or two to allow it to melt.
  • As the chocolate starts to melt, use a spatula to stir it around gently.
  • Once the chocolate is completely melted and smooth, carefully remove the bowl from the saucepan. Be cautious of any heat that may escape as you lift the bowl.

To Put It All Together

  • Use a fork to take each ball and dip it in the chocolate mixture.
  • Then, roll each ball in the hazelnuts until the exterior is coated.
  • Repeat for all the truffles. Place them on wax paper on a cookie sheet for 20 minutes in the refrigerator.
  • After 20 minutes, the chocolate should be hardened. Bring the truffles to room temperature before serving, before placing back in the refrigerator for storage. Enjoy!

Notes