dash vanilla (or hazelnut extract if you can find it!)
8–10 whole hazelnuts
Coating options:
Option 1:
1/2 cup vegan dark chocolate
1 tsp coconut oil
1/3 cup chopped hazelnuts
Option 2 (thinner coating + my preferred):
3 tbsp coconut oil, melted
5 tbsp cocoa powder
1 tbsp maple syrup
1/3 cup chopped hazelnuts
Instructions
Chop the dark chocolate into small chunks and add to a medium mixing bowl.
Heat the coconut milk in the microwave for 30-60 seconds or until hot.
Pour the heated coconut milk over the chopped chocolate and leave to sit for 5 minutes before stirring until completely smooth. (If the chocolate doesn’t completely melt, feel free to microwave the mixture for 20 second intervals until smooth).
Place the ganache in the refrigerator to cool for 1-2 hours or until firm.
One cooled, use a small cookie scoop or a tablespoon to scoop out a ball of the vegan chocolate ganache.
Use your hands to press one whole hazelnut into the center of the chocolate ball.
Pinch the ball closed around the hazelnut and then roll between your palms until the ball is round and smooth.
Continue this process with each hazelnut until all the ganache is used up.
Place the candies in the fridge until ready to coat.
In a separate bowl, add the melted coconut oil, cocoa powder and maple syrup. Mix until combined and leave to sit for 5-10 minutes at room temperature or until the mixture just starts to thicken a bit.
Take each chocolate ball and dip into the chocolate coating before placing on a piece of parchment paper and sprinkling generously with chopped hazelnuts. (For a more traditional ferrero rocher look, feel free to roll the ganache balls directly in the hazelnuts BEFORE coating with the chocolate, but it’s a bit more challenging to get the hazelnuts to stick properly.)
Leave to cool in the fridge for 10-15 minutes or until the chocolate is set + enjoy! Any leftovers should be kept in the fridge or freezer.
Tips
These can also be coated with simple melted vegan chocolate with a tsp of coconut oil added. It’s just a thicker style coating!
Recipe Development + Food Photography by Jessica Reynolds-Corden from Jessica Eats.