Homemade Ferrero Rocher
100 g hazelnut wafer biscuits, crushed
150 g toasted hazelnuts, finely chopped
200 g Nutella
150 g dark chocolate
4 1/2 Tbsp oil
Combine wafer biscuits, hazelnuts and Nutella in a bowl. Leave in a fridge for about half an hour and then shape into small balls. Again, leave in the fridge to harden.
Meanwhile, in a double boiler, melt chocolate with oil. Using a toothpick, dip each truffle into melted chocolate and leave on a plate. After you’re done with all the truffles, leave them in the fridge. I coated them only once, so I had a lot of leftover chocolate. Seemed more like the original with the bumpy texture, but if you wish, you can coat them as many times as you like.
Makes about 25 truffles.