Homemade Ferrero Rocher
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- 1/2 c
- hazelnut cookies, crushed
- 2/3 c
- hazelnuts, (filberts) crushed (you can use walnuts if you can't find)
- 1 c
- 1 1/8 c
- chocolate chips, semi sweet, dark or milk chocolate
1Preheat the oven to 350 degrees. Spread out the hazelnuts on a rimmed baking sheet and roast them in the oven for 8-10 minutes, until they are warmed through and aromatic. Remove from the oven and let cool and rub their skins off with a tea towel. Finely chop the hazelnuts. Combine the wafer biscuits, chopped hazelnuts. Add Nutella and mix them with hands. Roll approximately 1 heap teaspoon of the mixture into ball. Repeat and you should get around 30-40 balls depending on the size. (If the mixture is not firm enough to roll, put it in the refrigerate for 15-30 minutes until it's firm enough to roll into balls.)
Put them in the refrigerator for 45 minutes to firm up. Melt the chocolate and let it cool. Remove the balls from the refrigerator and dip them into the melted chocolate until well coated.
Let them set in room temperature or in the refrigerator if the weather is too hot.
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