HOME MADE FERRERO ROCHERS

First, let me assault you.

There.

There was a lot of strategizing in order to make these. I had to be alone. No compromises. 

Chocolate hazelnut wafers that sat in the fridge for about a week or more resulted in interrogations, exclamations and demands. Hazelnuts were roasted while everyone were knocked down and out in their rooms. And 2 bars of dark chocolate I had camouflaged and slipped into the chiller compartment of the refrigerator. Then perfect timing was crucial in the execution of these chocolate gems. So that I wouldn't be defending myself against outstretched fingers and hands, salivating creatures or hair raising grunts and growls throughout the process or while doing the photo shoot. It is hard to believe that this is a houseful of fully formed and developed human beings

It cost me about $60 ringgit to make 60 balls of 'Ferrero Rochers'. Never again shall I be adamant at the price of a box of Ferrero Rochers. But forever I shall be grateful to Ellie of Almost Bourdain for posting this marvelous recipe that duplicated the real thing at every bite. Simply unbelievable. Five out of five humans raised their eyebrows and were successful in vocalizing the word "same' while their mouths were stuffed. Of ferreros and fingers.

Enough said. I would make these again when I am stranded on an unmarked island with all the ingredients. These are not for sharing. I'm a greedy gibbon.

Ellie was right when she said that these could probably be made in any proportion that you think fit.

The task I did not enjoy : Chopping the hazelnuts. This required undesired diligence and some effort partly because I had doubled the recipe. And because they were round they slipped and rolled about easily on the board. I lost one...boo hooo. I might give in to the food processor the next time. Maybe you should too (just make sure it doesn't grind to powder).

The Recipe ~  from Ellie's lovely blog  Almost Bourdain

200 gm. chocolate hazelnut wafer buscuits

250 gm skinned and roasted hazelnuts

375 gm Nutella or any chocolate hazelnut spread
300 gm dark or milk chocolate (I used dark)

Crush the wafer biscuits finely in a large bowl. Add roasted and chopped hazelnuts. (The hazelnuts had been roasted for about 10 minutes at 350 and then cooled before chopping).

Add the Nutella and combine with a spatula until the mixture comes together. Refrigerate for about an hour until it firms up. remove from refrigerator and then roll into balls about 1 inch across. Line them up on a tray and refrigerate again until the balls firm up again.

Break chocolate up while the package is still completely sealed by whacking it on the counter top (smaller pieces of chocolate melt faster and more evenly) and breaking it in its package saves washing up.

Melt broken chocolate in a small to medium metal bowl set over  a pot of barely simmering water. Do Not use high heat or rapidly boiling water because the chocolate will seize and become gritty. When all chocolate has melted lift the bowl off heat and allow it to cool completely or until still slightly warm.

Remove the chocolate balls from the refrigerator and dip them one by one into the melted chocolate and using a fork lift them out gently allowing excess chocolate to drip back into the bowl before placing them on a rack placed over a plate or baking tray.

When all are done and coated chill them again in the refrigerator until firm. Serve them in mini paper cases. They'll look awful cute!