Can Ferrero Rocher be made at home? How to make a giant Ferrero Rocher chocolate candy, as well as small ones with hazelnuts and Nutella.

Video recipe - Ferrero Rocher sweets

Ingredients:

• milk chocolate - 120 g;
• waffles - 5 pcs.

Big nut:

• hazelnuts - 70 g (chopped);
• sugar - 40 g.

• nutella - 1600 g.

Coating:

• milk chocolate - 400 g;
• hazelnuts - 180 g (chopped)

Step-by-step preparation of candy

Let's make a big nut

We will need a silicone mold with hemispheres, the diameter of which is 6.5 cm. Pour sugar into a thick-bottomed saucepan or frying pan and place on heat slightly below medium. Without stirring, let the sugar dissolve completely.

When the sugar has dissolved and turned light brown, add the nuts. Mix well so that all the nuts are coated with sugar. Transfer to the mold and compact. We need one nut for Ferrero Rocher, so we fill two hemispheres.

Let's make a candy body

We will need a mold in the form of a hemisphere with a diameter of 14 cm. Cover it with foil.

Melt the chocolate in the microwave, remove and stir every 30 seconds. We break the wafers for the candy body and use a brush to apply melted chocolate to it. Place in the refrigerator for 15-20 minutes to allow the chocolate to harden.

Tip: Try to use small pieces as little as possible.

We take the mold out of the refrigerator and fill it with Nutella, not reaching the edge by about 5 mm. We insert half a nut into the middle and press it so that it is completely immersed in the Nutella and they are on the same level. Place in the freezer for 1 hour to harden the Nutella.

We take Ferrero Rocher out of the mold and put it back in the freezer while we make the second half of the same kind. When the two parts have frozen, take them out of the freezer and remove the foil from one. Apply a small amount of Nutella to each half of the candy, just avoid the nuts.

We connect the two parts of Ferrero Rocher, press and remove the excess Nutella that has come out. Place the candy in the freezer for 30 minutes.

Chocolate for coating

Melt chocolate in the microwave. Pour the chopped nuts into it and mix.

We take the Ferrero Rocher candy out of the freezer, remove the foil and place it on a plate. Using a spoon, evenly spread chocolate and nuts onto one half of the candy and place in the refrigerator for 15 minutes to harden.

Take it out of the refrigerator, turn the candy over and apply chocolate and nuts to the second part. Put it back in the refrigerator to set.

You can make small Ferrero Rocher candies, everything is very simple. Fill the wafer hemispheres with Nutella and place a whole nut in one.

Combine the two halves and place in the freezer for 20 minutes.

Take it out of the freezer, dip it in melted chocolate and nuts and put it in the refrigerator until it hardens.

As you can see, the Ferrero Rocher sweets are prepared very simply and tasty.

The giant candy and the small ones really look like real Ferrero Rocher.

Today we present to you a homemade recipe for Ferrero Rocher sweets with a unique, exquisite taste that you can improve if you wish. The Ferrero Rocher recipe is quite simple, but you must follow the cooking steps and create a beautiful round shape by hand. If you want to make a classic layer between the nuts and the frosting, use finely crushed hazelnuts rather than powder.

Ingredients for Ferrero Rocher sweets

• 100 grams of wafers with hazelnuts,
• 150 grams of chopped hazelnuts,
• several whole nuts
• 200 grams Nutella,
• 200 grams of milk chocolate.

Making Ferrero Rocher sweets

Take a deep bowl and pour in the chopped wafers, crushed toasted hazelnuts and Nutella. Blend candy ingredients until smooth and creamy. If Nutella is difficult to remove from the jar, place it near the stove for a while to soften it.

Place the bowl in the refrigerator for half an hour to allow all the ingredients to thicken. After this, distribute the chocolate mixture into small portions and form balls, filling each with a whole hazelnut and giving it a round shape. Then place these candies on a tray and leave in the refrigerator for another 1 hour.

Break the creamy chocolate into pieces and melt it in a water bath, then carefully dip the candies into the chocolate and dry on wax paper. If you want to create a thicker layer of icing on your candies, you can dip them in this manner several times.

Homemade Ferrero Rocher sweets are ready - a wonderful gourmet dessert at no extra cost! They can also be wrapped in foil or food paper. You can roll the candies in crushed toasted hazelnuts, coconut flakes, crushed wafers, in addition, they themselves can serve as a decoration for a cake, pastry or other dessert.

• - an excellent birthday cake, I made it as a gift for a friend. The cake turns out big: finished height - 9 cm, weight 3 kg" - Olga Makarova (Tolyatti, Russia) presents his new creation.

• BISCUIT:
• Beat 3 (150 gr.) with 1 cup (200 gr.) sugar.
• Add, continuing to beat, 200 gr. sour cream (20%) and 200 gr. condensed milk.
• Sift 350 gr. flour, add 40 gr. cocoa, 1 teaspoon of soda (or 2 teaspoons of baking powder), 1/2 teaspoon of citric acid. Pour the dry mixture gradually into the liquid mixture, stir until smooth.
• Form for d 26 cm - grease the sides with butter, dust with flour, line the bottom with parchment. Pour and smooth. Heat the oven to 170-180ºС.
• It is better to bake this sponge cake in a “blind” way (cover the mold tightly with foil, matte side up), in this case the sponge cake will rise evenly and will be higher than with regular baking. The dough in the mold was 1/3 of the height, and the height of the finished sponge cake was equal to the height forms.
• Bake the biscuit for 60-75 minutes (depend on your oven). Allow the finished biscuit to cool in the mold. He should rest for 12-24 hours. After this, cut it into 3 layers.
• IMPREGNATION: 2 tbsp. Brew 300 ml of water with spoons of natural ground coffee. Add sugar (1-2 tablespoons), let cool, strain. Add 50 ml. cognac or brandy. Soak the cakes.
• CREAM. Prepare chocolate glaze: 150 gr. condensed milk, 3 tbsp. spoons of cocoa, 3 tablespoons of milk, 50 gr. Combine the oils and cook with constant stirring for 3 minutes. Cool to room temperature.
• 400 gr. beat the butter, gradually add 1 can of condensed milk (370-400 g), then chocolate glaze. The cream should be very fluffy.
• NUT-WAFFER LAYER: 200 gr. Roast the hazelnuts (it will turn out more evenly in the oven), remove the husks, and divide into halves. 80 gr. Crumble the waffles not very finely (you can use any waffles without filling - wafer sheets for cake, waffle bread, I found waffle ones on sale).
• 100 gr. white chocolate and 50 gr. Melt the butter (microwave or steam bath), stir until smooth. Cool to room temperature. Combine nuts, waffles and chocolate, mix thoroughly.
• ASSEMBLY: spread the first cake layer with a thin layer of cream, place the nut-wafer mixture on top, and press down with your hands. Grease the second cake layer with a thin layer of cream and place it on the nut layer, cream side down. We already grease the other side of this cake with a good layer of cream, cover with the third cake. Coat the sides of the cake with cream and sprinkle with crushed nuts mixed with wafer crumbs. I also coated the top of the cake with cream.
• The top of the cake was decorated with a chocolate pattern. Let the cake soak for at least 12 hours. Bon appetit!
• Bon appetit!

Hello, dear readers of the culinary blog and lovers of delicious sweets! We recommend preparing a fantastically delicious Ferrero Rocher cake: a recipe with FERRERO ROCHER sweets, and the attached photos will help you understand all the intricacies.

This cake is based on the popular candies of the same name. Its main ingredients are nut butter, hazelnuts, crispy wafers and lots and lots of chocolate. This is a real royal dessert for any family celebration.

Ingredients:

For the cakes:

1. Vegetable oil - 120 ml;

2. Cow's milk - 240 ml;

3. Lemon - 1 large slice;

4. Freshly brewed coffee - 200 ml;

5. Vanillin (essence) - 1 tsp;

6. Cocoa - 65 g;

7. Flour - 450 gr;

8. Soda - 2 tsp;

9. Baking powder for dough - 1 tsp;

10. Eggs - 2 pcs.;

11. Salt - a pinch.

For cream No. 1:

1. Nutella - 350 g;

2. Cream 33%-35% - 175 gr.

For cream No. 2:

1. Egg white - 4 pcs.;

2. Sugar syrup - 90 grams of water + 300 grams of granulated sugar;

3. Butter, softened - 400 gr.

4. Nutella - 4 tbsp;

5. Waffles without filling - 3 pcs.;

6. Hazelnuts - 200 gr;

7. Vanilla essence - 1 tsp;

8. Salt - a pinch.;

9. Citric acid - 1 pinch.

For the final layer (chocolate ganache):

1. Cream 35% - 60 g;

2. Chocolate - 100 gr.

Cooking method:

Preparing sponge cakes:

1. Prepare a baking dish in advance; in our case, we used two, 18 cm in diameter. Place a circle of parchment on the bottom of each, and also grease the sides with vegetable oil.

2. To prepare the cakes, add the amount of baking powder, soda and salt indicated in the ingredients to the sifted flour.

3. Pour the juice from 1 slice of lemon into the milk and set aside for 5 minutes until the milk curdles. Instead of such curdled milk, you can use natural yogurt or kefir.

4. Pour high-quality cocoa powder and sugar into the flour mixture, mix thoroughly and sift so that no lumps remain.

5. Beat the eggs (not chilled) into a separate container and pour in the vegetable oil.

6. Add vanilla extract.

7. Then the resulting yogurt. Beat with a mixer until smooth. Then gradually add the flour mixture, turning on the mixer at minimum speed.

Stir for 1 minute. Pour hot, strong coffee at the very end and stir again. The mass should be homogeneous and incredibly aromatic.

8. The coffee used is as strong and freshly brewed as possible. To do this, add 2 scoops of coffee to 200 ml of water.

9. Divide the dough into 2 equal parts and pour into the prepared forms, evenly distributing the dough over the entire surface with rotating movements. This helps the cake rise evenly.

10. Bake in an oven preheated to 180 degrees for 35 minutes (check the readiness of the cake with a match). The finished cakes should be cooled for 15 minutes, and then removed from the springform pan, removing the parchment.

While the cakes are cooling completely on a wire rack, prepare two creams: the first for coating the inside of the cakes, and the second for decorating the outside.

Prepare buttercream with nutella:

1. Pour the cream into a bowl.

2. Beat with a mixer, first at medium power, and then at maximum until stiff peaks form.

3. Reduce speed, add Nutella and stir until smooth.

Prepare an airy protein butter custard with Nutella.

1. Add citric acid to sugar syrup to avoid sugar crystallization.

2. Cook it over medium heat without stirring.

3. Beat the whites to stiff peaks, first at low speed, and then immediately at maximum speed, add a pinch of salt.

As soon as the syrup reaches a temperature of 125 degrees, remove it from the heat and pour it into the whites in a thin stream, without getting on the mixer whisk. Do not stop the whipping process.

4. Continue beating the egg whites until the air mass cools down. Add vanilla extract. If the mixer bowl is not hot, you can reduce the mixer speed to medium.

5. Add room temperature butter in small portions.

6. Add Nutella.

7. Stir until smooth.

In this case, the use of a blender or a weakly powerful mixer is excluded, as the devices may burn out. A mixer from 350 W is suitable.

We prepare additional components.

1. Divide the cooled cakes in half lengthwise, removing any unevenness that formed during baking. Hazelnuts are necessary both for the filling and for decorating the sides of the cake.

2. Fry the nuts in a dry frying pan, and then chop them until they form coarse crumbs. A wafer is used to add an extra crunchy touch.

You can purchase any waffles without filling. Trim all waffles to fit the shape of the cakes.

Let's start assembling the cake.

1. To prevent the cake from sliding on the surface, apply a little cream under the first layer. Spread the bottom cake with cream No. 1.

2. Place the waffle on top, and spread the protein cream around the edges.

3. Apply cream No. 1 again to the wafer. Sprinkle nuts on top and cover with the other half of the cake.

4. The above algorithm is repeated: buttercream with Nutella on the crust, wafer, protein cream around the edges, buttercream with Nutella on the waffle, nuts and crust again.

5. The surface of the last cake should be perfectly flat. Cover the top with egg white cream.

6. Use a spatula to level the sides and top. Place the cake in the refrigerator so that the cream hardens slightly, and then apply another layer of protein cream again.

To decorate the top of the cake, prepare chocolate ganache.

1. Chop the chocolate into small pieces and pour heavy cream into the chocolate. Melt the chocolate in a double boiler, stirring constantly, or in the microwave at short intervals.

2. Pour chocolate ganache over the cake, creating chocolate drips. Carefully level the top with a spatula. Cover the sides with chopped hazelnuts.

Top with FERRERO ROCHER candies.

1. The cake turns out very tasty, as chocolatey as possible, with soft cake layers and light textured buttercream and a savory layer with crispy waffles and nuts.

Be sure to prepare the Ferrero Rocher cake, because the recipe is presented in the most easy-to-read form, step by step. Enjoy your tea! We look forward to your feedback, recommendations and suggestions.