Ferrero Rocher

Ingredients:

• 100g whole hazelnuts
• 150g milk chocolate, chopped
• 50g dark chocolate, chopped
• 100g hazelnut praline paste
• 100g wafer sheets
• 50g chopped hazelnuts
• 1 tablespoon vegetable oil
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Spread whole hazelnuts on a baking sheet and roast for 10-12 minutes until fragrant. Allow to cool, then rub with a towel to remove skins.
2. Melt the milk and dark chocolate together in a heatproof bowl over simmering water (double boiler method) or in the microwave in short bursts, stirring until smooth.
3. Stir in the vegetable oil, vanilla extract, and a pinch of salt into the melted chocolate. Set aside to cool slightly.
4. In a small bowl, mix the hazelnut praline paste until smooth. If it's too thick, warm slightly over low heat.
5. Take a whole hazelnut and cover it with a small amount of praline paste to form a ball. Repeat with remaining hazelnuts.
6. Break wafer sheets into small pieces and press around each praline-coated hazelnut to form a rough ball shape.
7. Dip each wafer-covered hazelnut ball into the melted chocolate mixture, ensuring it is fully coated.
8. Immediately roll the chocolate-coated balls in chopped hazelnuts, pressing gently so they adhere.
9. Place each coated ball on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to set.
10. Store Ferrero Rocher in an airtight container in the refrigerator if not serving immediately.

Notes:

For a smoother texture, you can grind the hazelnuts used for coating into finer pieces. If you prefer a darker chocolate flavor, increase the amount of dark chocolate. Ferrero Rocher can be stored in an airtight container in the refrigerator for up to two weeks. Serve at room temperature for best flavor.