Description

This vegan homemade Ferrero Rocher recipe replicates the classic chocolate-hazelnut confection with plant-based ingredients. Creamy coconut milk, hazelnut butter, and rich vegan chocolate combine to create smooth ganache centers, while roasted hazelnuts provide crunch. Finished by coating each truffle in melted vegan chocolate and chopped hazelnuts, these decadent treats are perfect for gifting or indulgent snacking.

Ingredients

Scale

Ganache

160 g (5.64 oz) chilled full-fat coconut milk or coconut cream
120 g (4.23 oz) vegan chocolate, finely chopped
60 g (¼ cup) hazelnut butter
40 g (2 tablespoons) pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon sea salt

Centers

15 roasted hazelnuts, skinless

Coating

100 g (⅘ cup) roasted hazelnuts, skinless, finely chopped
200 g (7.05 oz) vegan chocolate
14 g (1 tablespoon) hazelnut butter

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Instructions

Prepare the ganache: In a heatproof bowl, gently melt the finely chopped vegan chocolate using a double boiler or microwave in short bursts, stirring frequently. Once melted, add the chilled full-fat coconut milk or cream, hazelnut butter, pure maple syrup, vanilla extract, and sea salt. Stir until completely smooth and combined into a creamy ganache mixture. Chill in the refrigerator for at least 20 minutes or until firm enough to scoop.
Form the chocolate centers: Once the ganache is firm, use a small spoon or melon baller to scoop out portions and gently roll them into smooth balls. Press one roasted hazelnut into the center of each ball and reshape the ganache around it to fully enclose the nut. Place the balls on a parchment-lined tray and chill again for 10 minutes to firm up.
Prepare the coating: Finely chop the roasted hazelnuts for the outer layer and set aside. Melt the remaining vegan chocolate together with the tablespoon of hazelnut butter over a double boiler or in the microwave, stirring until smooth and glossy.
Coat the truffles: Using a fork or dipping tool, dip each chilled ganache ball into the melted chocolate-hazelnut butter mixture, allowing any excess to drip off. Immediately roll or sprinkle each coated truffle in the chopped roasted hazelnuts until evenly covered. Place them back on the parchment-lined tray and refrigerate for at least 30 minutes until the chocolate shell is set. Serve chilled or at room temperature.

Notes

Use high-quality vegan chocolate for best flavor and smooth texture.
Keep ganache and assembled truffles chilled to maintain shape during coating.
Store truffles in an airtight container in the refrigerator for up to one week.
Hazelnuts should be skinless and well-roasted for optimum crunch and flavor.
You can substitute hazelnut butter with almond butter for a different nutty flavor.