How to make Ferrero Rocher candy. Homemade Ferrero Rocher chocolates

Bouquets of sweets are a great gift for any occasion. Of course, if your lady prefers bouquets of real flowers, then a bouquet of chocolates can only be given as a stylish addition to it instead of a regular box of chocolates. It will be especially nice if the sweet bouquet is made from her favorite Ferrero Rocher sweets. These light sweets with a delicate filling have won more than one woman’s heart. And how beautifully they shine in a hand-made bouquet!

What gorgeous roses you get with this filling!

And with a little effort, you can make an extraordinary bouquet of Ferrero Rocher yourself. Which, no doubt, will be appreciated.

There is also such an idea, not complicated, of such a beautiful bouquet of Ferrero Rocher chocolates. Each candy is wrapped in gold paper

Now, attach it to the wire and secure it with tape (secure it with glue or tape)

now wrap each candy with a strip of tulle fabric or ribbon

Now, we attach all our flowers to the bouquet using tape

on top, cover with paper for the bouquet

You can also decorate it with fabric where beads are sewn

Ferrero Rocher chocolates themselves are very tasty. It is always pleasant to receive them as a gift, and when they are also given in an original way, it is doubly pleasant. Bouquets from them can be made the same as with ordinary sweets, the technology does not change. You can give, for example, this beauty

You can see how to make such a beautiful bouquet here

In order to make a bouquet of Ferrero Rocher chocolates with your own hands, we will need chocolates, wrapping paper, a glue gun and some creative supplies.

Here is a detailed master class on making a bouquet of round chocolates with your own hands:

Master class on making topiary from Ferrero Rocher:

Often we want something tasty and sweet, because almost everyone loves sweets, and often preference is given to chocolates. But they don’t have to be harmful, they can be very healthy, tasty and easy to prepare.

Therefore, today I propose to make a delicious and healthy sweet at home - Ferrero Rocher chocolates, beloved by many. They turn out amazingly delicious and will please even the most picky sweet tooth! At the same time, they can be prepared for fasting and for vegans.

Compound:

for 15 candies with a diameter of 3-4 cm

2 small ripe avocados
15 whole hazelnuts (or more/less depending on the size of your candies)
1/2 cup ground hazelnuts
3 tbsp. l. cocoa powder (can be replaced with carob)
3 tsp. vanilla extract (can be replaced with vanilla sugar or vanilla powder)
4 tbsp. l. maple syrup (can be replaced with honey, soaked and chopped dates, stevia, agave)
3/4 cup protein powder (soy, hemp, rice; or use crushed wafers)
1/8 tsp. salt
1 bar (90-100 g) dark bitter chocolate (70% cocoa)
1 tbsp. l. coconut oil (can be replaced with water or skip this step altogether)

How to make Ferrero Rocher sweets at home:

We get groceries.
Ingredients
We place our avocados, vanilla extract, vegan protein powder (if you use crushed wafers, you will just need to add them to the resulting mass), cocoa powder, maple syrup, salt. Beat everything until smooth.
Making the chocolate mixture
Now we use a spoon to place balls of our paste onto parchment paper (we are not forming the candies themselves yet). And put them in the refrigerator for 15-20 minutes.
Place on parchment paper and cool
In the meantime, our chocolate mass is hardening, let's take care of the nuts and our dark chocolate. Grind the hazelnuts into crumbs (but not very fine).
Grinding nuts
Melt our dark chocolate in a water bath, adding coconut oil to it.
Melt chocolate with butter
We take our balls out of the refrigerator and begin to “sculpt” the candies themselves. Place a whole hazelnut in the middle of each circle of chocolate paste and form a ball. Next you need to roll it in ground hazelnuts and then dip it in melted chocolate.
Forming candies
Place the formed Ferrero Rocher candies on parchment paper and place in the refrigerator for about 20 minutes.

Healthy Ferrero Rocher candies at home are ready!

Enjoy your tea!

Anastasia M author of the recipe

Homemade Ferrero Rocher chocolates

The famous Ferrero Rocher chocolate-nut balls have been on the pedestal of gourmet chocolate treats for many years. These candies are recognizable both from the inside and by their characteristic golden packaging. This sweetness is not for every day, but for a special occasion, and not for just anyone, but for the most loved ones. Why not add a personal touch to this treat and make it at home using your own handpicked, premium ingredients?

Original homemade chocolates filled with nuts, chocolate-nut paste and wafer crumbs - few can resist such a temptation. You hesitate in vain before trying this Ferrero Rocher recipe - nothing difficult to prepare.

Ingredients for Ferrero Rocher (for about 12 chocolates):

100 grams of chopped nut wafers;
150 grams of roasted and coarsely chopped hazelnuts + 12 whole nuts;
200 g Nutella chocolate spread;
150 grams of dark chocolate (or milk chocolate - optional).

Making homemade Ferrero Rocher sweets:

1. In a separate bowl, combine the crumbled waffles, coarsely chopped nuts and Nutella. You should get a thick filling with pieces of waffles and hazelnuts. Place the mixture in the refrigerator to harden for about half an hour.

2. After the allotted time has passed, when the chocolate mass is ready for modeling, scoop up a portion of chocolate cream with a teaspoon and roll it into balls, inserting a whole nut into each one. Place the finished balls, laid out on a flat plate, in the refrigerator again so that they secure their shape and harden.

3. At this time, melt the chocolate in a water bath and, placing it on a wooden skewer, dip each nut ball into it. Place the balls on a wire rack to allow the top layer of chocolate to set. Then put the balls back in the refrigerator to harden. If desired, as a top layer, while the chocolate is still wet and sticky, you can roll the candies in nut crumbs.

If you want to achieve full compliance of your home masterpiece with the famous prototype, you can wrap each candy in golden foil.

- 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, knead 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, wafers 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!

We offer you to bake an elegant and very tasty Ferrero Rocher nut-chocolate cake at home, which is reminiscent of popular candies in its composition and taste. This dessert combines chocolate-flavored sponge cakes dipped in aromatic coffee impregnation, delicate buttercream with Nutella, dark glaze and a generous amount of hazelnuts, which are always included in branded sweets. Homemade Ferrero Rocher cake turns out tall and appetizing, suitable for both a holiday and a tea party with the family.

And for lovers of desserts based on famous sweets, we also recommend trying the most delicate, satisfying and rich and, of course, “heavenly delight” - coconut.

Ingredients:

For the test:

eggs - 5 pcs.;
flour - 70 g;
sugar - 180 g;
vanilla sugar - 1 teaspoon;
cocoa powder - 25 g;
starch - 40 g;
baking powder - 1.5 teaspoons.

For impregnation:

coffee - 150 ml (1.5 teaspoons of ground beans or soluble powder);
coffee liqueur - 2 tbsp. spoons.

For cream:

cream 33-35% - 250 ml;
“Nutella” - 3-4 tbsp. spoons.

For filling:

hazelnuts - 100 g;
waffles (tubules, cups, etc.) - 30 g;
white chocolate - 150 g;
cream 20% - 3 tbsp. spoons.

For the glaze:

dark chocolate - 150 g;
cream 20% - 100 ml;

For registration:

Ferrero Rocher candies - 6 pcs.

Ferrero Rocher cake recipe with photos step by step

How to bake sponge cake for Ferrero Rocher cake

To make the sponge cake, divide the yolks and whites into different bowls. Make sure not a drop of yolk gets into the protein mass! We also first check that the working container is absolutely dry and clean - this is very important, since even the smallest speck or drops of water can disrupt the beating process. We work with a mixer until a fluffy protein foam is obtained. Gradually add half the amount of sugar, continuing to beat the whites - we achieve stable peaks (that is, a thick mass that holds its shape tightly and remains motionless even when the bowl is turned over).
Combine the yolks with the remaining granulated sugar, add vanilla sugar. Using a mixer, grind the mixture until white and thickened.
Add the beaten yolks to the whites in small portions (in 2-3 additions). Stir very carefully from bottom to top, maintaining a delicate and fluffy texture.
Pass flour, starch, baking powder and aromatic cocoa powder through a fine sieve. In parts (in 3-4 batches) pour the dry ingredients into the container with the egg mixture. Mix strictly from bottom to top. We achieve uniformity, but at the same time we work carefully - we do not allow the fluffy dough to settle!
Fill a 22 cm diameter mold with chocolate flour mixture. For convenience, cover the bottom with parchment. Place the pan in the preheated oven. Bake the chocolate biscuit for about 30 minutes, maintaining the temperature at 180 degrees. We try not to look into the oven again so that the biscuit dough does not fall off due to temperature changes.
Using a wooden skewer or toothpick, check the readiness of the baked goods - there should be no wet dough left on the stick. Cool the cake completely in the oven turned off with the door ajar. Then remove from the mold.
Nut filling for Ferrero Rocher cake recipe with photo
Place the hazelnuts on a baking sheet covered with parchment paper. Place in an oven preheated to 200 degrees for about 5-10 minutes. Make sure the nuts don't burn! As soon as the peel cracks and darkens, remove the baking sheet. Let the hazelnuts cool.
We break the waffles into medium-sized pieces.
Remove the husks from the cooled hazelnuts. Grind the nuts using a blender, but not to crumbs. Leave the pieces fairly large. Mix hazelnuts with waffles.
Chop white chocolate into pieces, mix with cream and heat in a “water bath”. Stir the mixture constantly until the chocolate fragments are completely melted. Cook over low heat so that the chocolate does not overheat.
Pour chocolate over nut-waffle mixture. Mix thoroughly until all the pieces are covered with white glaze. Spread the resulting mixture on parchment paper and place in the refrigerator until the chocolate hardens.
Ferrero Rocher cake cream recipe
Whip chilled cream. We work with a mixer until the mass thickens. As soon as traces of the whisks remain on the surface of the dairy product, we stop.
Add Nutella chocolate spread and stir the cream until smooth.
Assembling the Ferrero Rocher cake
To soak the cakes, prepare coffee. Boil the drink in a pot or pour boiling water over the instant powder. Add coffee liqueur and cool the liquid.
Cut the biscuit lengthwise into 3 parts. Place the bottom cake on a plate and pour over the coffee impregnation.
Cover the base of the cake with butter cream.
Evenly distribute half of the walnut-waffle crumbs.
Cover the workpiece with the second cake layer and repeat the steps: soak the sponge cake, grease it with cream, cover with the remaining portion of waffles and nuts. Pour the impregnation over the last cake layer and place it on top.
Spread the remaining buttercream over the surface and sides of the dessert. Place the cake in the refrigerator for about 4 hours or overnight.
Frosting for Ferrero Rocher cake
When the creamy layer has completely hardened, cover the cake with glaze. Break the dark chocolate into pieces. Heat the cream until hot, do not boil. Pour the creamy mixture into the chocolate.
Immediately begin stirring the mixture to melt the chocolate shards. If the cream has already cooled down and the chocolate has not yet melted, place the glaze in a “water bath” and, stirring, bring the mixture until smooth.
Pour the icing over the cake and place it in the refrigerator. As soon as the chocolate hardens, you can decorate the dessert with sweets and bring it to the table!
We cut the Ferrero Rocher cake into portions and start tasting it.