John Myers
Chocolate Pralines La Ferrero Rocher
The perfect chocolate pralines la ferrero rocher recipe with a picture and simple step-by-step instructions.
- 6 Ice cream cones
- 200 g Chopped and roasted hazelnuts
- 100 g Roasted hazelnuts, whole
- 5 Heaped tablespoons Nutella
- 200 g Milk chocolate
- First of all: On picture two you can see four ice cream cones, but I needed six because I only noticed when I was preparing that they weren’t enough.
- Crumble the ice cream cones, the crumbs should still be lumpy. I crumbled them in the Thermomix on level 5 in 6 seconds.
- Roast the hazelnuts in a pan without fat, then place them on a kitchen towel and rub the skin off.
- Put three tablespoons of the ice cream cone crumbs in a bowl, add the chopped nuts and Nutella and stir everything well. Place the bowl in the freezer for 20 minutes.
- Small pieces are now taken from the mass (slightly smaller than the Rocher), put a nut in the middle and quickly shape into a ball.
- Place the remaining ice cream cone crumbs in a plate and roll the chocolate balls in it, possibly pressing the crumbs down lightly. When all the balls have been rolled in the crumbs, they come back into the freezer for 15 minutes.
- During this time, the chocolate is melted (if not in pieces, then break) in a water bath.
- Dip the chocolate balls one at a time in the melted chocolate, use one or two forks to get the ball out of the chocolate, let it drain briefly and then place it on baking paper.
- Let the pralines dry overnight at room temperature. Then store in a can in the refrigerator.
Facebook Comments