Ferrero candies recipe at home. How to make a bouquet of Ferrero Rocher with your own hands? Nut filling for Ferrero Rocher cake recipe with photo

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, stir 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, waffles 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!

Today it is difficult to surprise any person with the variety of cakes and other confectionery products. Richly decorated cakes abound on store shelves, but homemade cakes remain popular as well. In them, any housewife can experiment with components, add new ingredients, and independently improve the taste with the help of certain products.

Today we will try to prepare the Ferrero Rocher cake, the full recipe of which is presented by the famous Irina Khlebnikova. The cake includes delicious ingredients that are highly compatible - hazelnuts, wafer crumbs and lots and lots of chocolate. Externally, the cake is also very beautiful, ideal for a festive table, and decorated in a rather original way.

The dough in this cake is quite dense, somewhat reminiscent of sour cream. For it we need the following components:

half a small jar of raw condensed milk;
200 grams of thick, preferably homemade, sour cream with a fat content of 20% or higher;
about 200 grams of sugar, but due to the large amount of chocolate you can reduce the amount of sugar to 150 grams;
two eggs;
300 grams of white sifted flour;
2 tablespoons cocoa powder;
a standard packet of baking powder and 1/5 of a teaspoon of baking soda without vinegar.

The recipe for chocolate cream is quite simple, but it turns out airy, non-greasy, but rich. For it you will need the following products:

500 milliliters of cream, fresh, with a fat content of 30 percent or more;
200 grams (two bars) of chocolate - you can take only bitter or combine bitter and milk, the main thing is that it is without fillings in the form of raisins, nuts, caramel.

To prepare the syrup that will be used to soak the cake layers, you need the following components:

60 milliliters of hot water;
two level tablespoons of fine crystalline sugar;
25 milliliters of cognac, you can replace it with rum, liqueur or other flavoring.

A chocolate layer based on nuts and wafer crumbs is one of the central elements of the cake. The recipe for the layer is quite simple, but the layer turns out so tasty and aromatic that it adds sophistication to the whole cake. It is also used for preparing decor (sweets), if you decide to use home-made rather than store-bought ones. For it you will need the following products:

150-170 grams of nut butter, you can use something like Nutella or make your own paste;
70 grams of soft butter, chopped into small cubes;
100 grams of melted and cooled dark chocolate with a little sugar;
about 300 grams of ground wafers, it is advisable to use wafer sheets without filling, this will require about 4 sheets, but you can include waffles with filling in the recipe, optimally chocolate or nut (for example, “Artek”);
150 grams of hazelnuts, which must first be fried and chopped with a knife or in a blender.

In addition, to decorate the cake you will need about 12 round chocolate-nut candies; you can use the same Ferrero Rocher or any others that suit the style of your cake. Sweets can be replaced with melted chocolate, which, when hardened, is rolled in ground nuts.

Cooking process

We begin preparing our dough according to Irina Khlebnikova’s recipe in the standard way - by kneading the dough and preparing the cakes. The dough can be baked in advance as it needs to rest for some time. Let's start cooking:

Pour the eggs into a fairly deep bowl and beat with a mixer until smooth. There is no need to separate the whites and yolks into separate containers; it will be enough to simply mix everything into a homogeneous mass.
Gradually add sugar to the eggs. This must be done in small portions of about 5 passes.
Add condensed milk there, mix vigorously again, and at the end add a portion of sour cream according to the recipe.
Separately combine the dry part - flour, baking powder, quicklime soda.
Beat everything with a mixer until smooth. The dough turns out quite liquid, the consistency resembles boiled condensed milk.

You will need to bake 4 cakes with a diameter of approximately 24 centimeters. You need to do this as follows:

prepare four large square cellophane sheets (cut 2 food bags along the seams to make 4 pieces);
Divide the dough into 4 equal parts, move the plastic bag, each part separately, assemble it by rolling a tight rope at the top of the bag;

now prepare 4 parchment sheets, grease them a little with a piece of butter;
Carefully turn the bag of dough over onto the cellophane, stretch the sides of the dough with your hands, and carefully level it;
Now you need to attach the lower part (bottom) of the mold with a diameter of 24 centimeters, remove the excess, carefully remove the cellophane, move the parchment with the chocolate cake onto a baking sheet.

The remaining three cake layers are baked in the same way. Temperature – 180 degrees, baking time – approximately 10 minutes. After this, they need to be cooled on a wire rack so that the bottom does not become too wet.

Now let's start creating a cream based cream:

Heat the cream well until it is hot enough to melt the chocolate.
Break two chocolate bars into squares, pour boiling cream over them and begin stirring vigorously with a spatula until the chocolate is completely dissolved.
When the mass becomes completely homogeneous, it must be placed in the refrigerator for at least 8–12 hours.

The syrup for impregnation according to the recipe is prepared as follows:

the water must be well heated;
then the sugar is poured into water and stirred vigorously until the crystals dissolve;
Pour cognac or other alcoholic drink prepared in advance into the slightly cooled syrup, but you can do without it, especially if the port is intended for a children's party.

Step-by-step recipe for creating a chocolate-wafer layer:

Melt the chocolate and cool, but be careful that it does not start to harden.
First chop the butter into cubes, let it soften a little, and use a mixer to combine with the cooled chocolate.
Stir nut butter into this mixture. After 5 minutes of beating, you should have an airy chocolate dough. Set aside about a third to decorate the cake.
Add nuts and ground waffles to the remaining portion to taste, and also set aside some of them for decorating the cake. From this nut mass you need to form candies. Put on gloves, moisten them a little with clean water, quickly form the mixture into balls, and immediately roll them in ground nuts and wafers.
Place all the candies on a large dish and place in the refrigerator for several hours to harden.

Now take the cream and chocolate out of the refrigerator, they should thicken a little, beat them a few more times with a mixer until they become dense and peaks form on the surface. Then, according to the recipe, you can start assembling the cake:

Place the first cake on the dish and, using a brush, soak it in the syrup that has cooled by this time.
Spread the nut mixture, and you can sprinkle the remaining crushed wafers on top for extra crunch.
Place the next cake layer on top, soak it in syrup, and cover it with creamy chocolate cream (immediately set aside a quarter of the cream for coating the side surfaces).
Place the rest of the cakes in the same way, layer them with cream and soak them in syrup.
Cover the top cake with melted chocolate, coat the sides with cream and crush with crushed nuts.
Place the cake in the refrigerator for about half an hour, then decorate it with the prepared sweets. In addition to nuts, the sides can be additionally sprinkled with chopped wafers.

Video

The recipe for this cake is basic, it can be varied with your favorite products, for example, coconut flakes, candied fruits, prunes or raisins. The finished product is very reminiscent of the original Ferrero Rocher candies, so it will please all sweet tooths, young and old.

round balls in gilded wrapping can often be seen on store shelves. Beautiful packaging allows them to become an excellent sweet gift for any celebration. But is it possible to cook them at home? In this article we will talk about Ferrero Rocher sweets.

A little history

The birthplace of this delicacy is Italy. It is produced by the company of the same name. It is noteworthy that this is a family business and during the existence of the brand there have been three generations of the dynasty. The founder of the dynasty, Pietro, inherited from his father a small bakery in a small provincial Italian town. He was not engaged in the production of bakery products for long; the confectionery business seemed to him much more profitable. As the future showed, he was not mistaken in his calculations. Even in difficult post-war business conditions, he was able to keep the company afloat. So, in 1942, Pietro opened his own store. The enterprising Italian had to work literally around the clock. In the morning he personally baked cakes and prepared desserts, spent the day behind the counter, and at night he came up with new recipes. His efforts paid off with increased demand and already in 1946 the first Ferrero confectionery factory was founded.

By the way, the creative component of Pietro’s character was realized quite successfully. In the same 1946, he invented Nutella spread, beloved by many people with a sweet tooth. Until now, sales of this product bring the company about 40% of its total profits. Subsequently, the company's successful projects included: Tic Tac dragees, Kinder Surprise, beloved by children around the world, and, of course, Ferrero Rocher candies. They first went on sale in 1982. Then the company was already managed by Pietro’s son. According to experts, the phenomenal success of this enterprise is explained by the fact that all new products, which subsequently gained worldwide popularity, invariably went a long way from an idea to a finished delicacy with excellent taste and attractive appearance.

What is Ferrero Rocher?

The original Ferrero Rocher chocolates have a round shape. During production, a whole hazelnut is placed in the center of each of them. Hazelnuts, as a rule, are enclosed in a thin wafer filled with delicate cream. The wafer body of this delicacy is traditionally covered with chocolate glaze with the addition of crushed hazelnuts. The calorie content of one finished product is 70 kcal.

Homemade recipe

The furor that Ferrero Rocher made on the market was attempted by many manufacturers. In stores you can find many sweets that resemble them in their structure and set of main components. However, it is not at all necessary to go to the store in search of the original delicacy or its analogues. Preparing it is quite simple and does not require much time. Homemade Ferrero Rocher will certainly turn out to be no worse in taste than store-bought ones.

We will need:

200 gr. Nutella chocolate spread;
50 gr. milk chocolate;
70 gr. hazelnuts;
6 waffle tartlets.

First, let's start filling our dessert. To do this, you need to mix Nutella and chocolate. It is recommended to first grind the second ingredient into small pieces, and the best solution would be to use it in grated form. Before adding chocolate to the paste, you should melt it either in a water bath or in the microwave. After adding it to Nutella, mix the resulting mixture thoroughly.
Carefully fill the waffle tartlets with the resulting mixture. Each tartlet filled with filling must be filled with a nut. To do this, you will need to place the hazelnut in the middle of the surface of the filling and press it with the tip of a knife until it is completely out of sight.
Next, put the tartlets in the refrigerator. After their contents have hardened, you can begin the final stage of preparation, which will allow you to achieve maximum resemblance to the original sweets.
Having taken homemade Ferrero Rocher chocolates out of the refrigerator, we begin to prepare the icing for them. Grind the nuts in a blender and melt the chocolate again in any way convenient for you. Add nuts to it and mix thoroughly - the texture should be homogeneous. We dip the tartlets into it one by one.
In this form, it is most convenient to place the tartlets on pre-prepared wax paper or foil. We put our sweet preparations in the refrigerator again and wait until the glaze hardens on them. After that, we take them out and begin to “correct” their shape. You will need to use a knife to remove all excess and unevenness that may interfere with “gluing” the tartlets together in pairs. In this case, a thin layer of glaze will act as the “glue”. Having completed a similar manipulation, we put our Ferrero Rocher sweets into the refrigerator for the last time, after which they will be ready for use.

Important nuances

The size of the blanks in the recipe proposed above directly depends on the size of the waffle tartlets. Keep this in mind when purchasing them!
You can always experiment with ingredients if you wish. For example, choose other nuts to use in the filling.
As you know, sweets are produced under the Ferrero Rocher trademark, the recipe of which has remained unchanged for many years. However, this does not prevent the manufacturer from constantly improving the visual design of its products. If you are planning to give your own Ferrero Rocher chocolates as a gift to a loved one, you should follow the example of the world famous brand and also take care of decent packaging.
When finished, such sweets can be used as decorative elements for other (larger) desserts, such as cakes or pastries.

Alternative recipe

If you need to make Ferrero Rocher in a hurry, use a simpler recipe. Unfortunately, it does not allow you to maintain the correct structure of the original delicacy, invented in Italy, but it quite accurately conveys its taste. By the way, due to its simplicity, this recipe is suitable for cooking with children.

We will need:

150-170 g hazelnuts;
150 grams of chocolate wafers;
200 grams of Nutella chocolate spread;
200 grams of milk chocolate.

First, dry the hazelnuts in the oven; this process will take no more than 10 minutes. Next, grind it using a blender. We do the same for waffles. Mix crushed nuts and waffles, add chocolate paste to them. The resulting mixture must be mixed thoroughly.
Now we begin the process of forming balls using a teaspoon. If the mixture is too liquid and does not quite hold its shape, put it in the freezer for a while.
Prepared sweets need to be placed in the refrigerator for 30-40 minutes. By this time it is recommended to prepare the glaze. To do this, melt the chocolate in a water bath. Each ball-blank should be dipped into slightly cooled glaze. After it hardens, the sweets will be ready to eat. You can serve them to guests as a treat with tea or coffee.

Watch the video on how to make Ferrero Rocher sweets at home:

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 tasty and will please even the most picky sweet tooth! At the same time, they can be prepared for Lent 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