Description
Indulge in these decadent Vegan Ferrero Rocher chocolates, crafted with creamy coconut milk, rich vegan chocolate, and hazelnut butter. Perfectly coated with chopped roasted hazelnuts and a double layer of melted vegan chocolate, these truffles offer a luscious plant-based treat that’s both elegant and delicious. Freeze for a crisp bite and store them chilled to enjoy their full flavor and texture.
Ingredients
Scale
Filling
- 160 g chilled full-fat coconut milk (or coconut cream)
- 120 g vegan chocolate
- 60 g hazelnut butter
- 40 g pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 15 roasted hazelnuts (skinless)
- 100 g roasted hazelnuts (skinless)
Coating
- 200 g vegan chocolate (for the coating)
- 14 g hazelnut butter
- Finely chopped roasted hazelnuts (from the 100 g above)
Instructions
- Prepare the Filling: Finely chop the 120 g vegan chocolate and place it in a heat-resistant bowl. Gently heat 160 g chilled full-fat coconut milk in a saucepan over medium heat until it just begins to simmer.
- Combine Ingredients: Pour the hot coconut milk over the chopped chocolate and let it sit for 2-3 minutes to melt. Stir gently with a spatula until smooth. Then mix in 60 g hazelnut butter, 40 g pure maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon sea salt until fully combined and silky smooth.
- Fill the Mold: Spoon or pipe the chocolate-hazelnut mixture into the cavities of a silicone sphere mold, filling each about two-thirds full. Place one whole roasted hazelnut in the center of each cavity, then top off with more chocolate filling to seal. Freeze the filled molds for at least 4 hours or until completely firm.
- Prepare the Coating: Melt 200 g vegan chocolate and 14 g hazelnut butter together in a heatproof bowl over a double boiler (bain-marie), stirring until smooth. Meanwhile, finely chop the remaining roasted hazelnuts into small nibs and set aside.
- Unmold the Truffles: Remove the solid truffles carefully from the silicone molds and place them on parchment-lined baking trays or silicone mats for coating.
- Coat the Truffles – First Dip: Insert a cocktail stick or skewer into the bottom of a frozen truffle and dip it into the melted chocolate mixture. Immediately sprinkle with chopped hazelnut nibs to garnish, then place back on the tray to set. Because the truffles are frozen, the chocolate coating will harden quickly. Work one truffle at a time and refrigerate or freeze the tray for 5 minutes to fully set the chocolate.
- Coat the Truffles – Second Dip: Dip each truffle again into the melted chocolate for a smoother, glossy second coat. Return to the parchment-lined tray and allow to set completely. Optionally, garnish with edible gold leaf for a luxurious finish.
- Storage: Store the finished vegan Ferrero Rocher chocolates in an airtight container in the refrigerator. Bring to room temperature for about 1 hour before serving to enjoy their full flavor and creamy texture. They will keep for up to two weeks chilled or freeze in an airtight container for up to one month, defrosting at room temperature before enjoying.
Notes
- Use full-fat coconut milk or coconut cream for best creaminess in the filling.
- Select high-quality vegan chocolate for a rich flavor and better melting consistency.
- Ensure hazelnuts are roasted and skinless for optimal texture and taste.
- Work quickly during the coating process since the truffles are frozen and the chocolate sets fast.
- If desired, add edible gold leaf for an elegant presentation.
- Freezing solid before coating ensures the truffles hold their shape during dipping.
