I’m not sure how many of you are going to read this post in full. In my experience, baking blogs are often an exercise in unashamed food pornography, and I’ve pretty much provided you with the money-shot right here. In fact, I can already picture people scrolling straight down to the recipe and racing off to grab a jar of Nutella from the kitchen cupboard so they can get started straight away.
You know what? I wouldn’t blame them. This recipe really is that good 😉
That’s not to say it’s not just a little bit naff, but surely that’s the joy of a Ferrero Rocher? Turn up to a dinner party with a box of them and your host may well turn up their nose (these aren’t quite quite Earl-Grey-infused single estate cocoa truffles), but I can think of few people who can resist the guilty pleasure of unwrapping the golden foil, popping one (or three) of these little treats in their mouth, and biting into their smooth, crispy crunch.
The Ferrero Rocher came into the world in 1982, just a couple of years before I did. While I was learning to walk and talk, these chocolates were establishing themselves as the height of eighties sophistication; pyramids of golden balls sitting proudly alongside hedgehogs of tin-foiled grapefruit pierced with cheese on a stick. Nowadays we might smirk at what passed for chic in those distant shoulder-padded days, but with over 3.6 billion Ferrero Rocher produced worldwide in 2010, I think the Ambassador might just be having the last laugh.
If you’ve read this blog recently, you’ll know I’ve become slightly obsessed by hazelnuts; from cupcakes to frosting, ice cream to brownies and everything in between, incorporating a sprinkle of nuts here and a dollop of Nutella there. A couple of weeks ago, one reader (aka the incredibly talented Procrastobaker) mentioned her addiction to Ferrero Rocher, and the idea of a homemade version started to take seed.
Head online and you’ll find a number of different recipes for Ferrero Rocher. Two of the highest ranking results are in Serbian (although they substitute Nutella with the less appetisingly named Eurocrem) but even armed with my Google translator I couldn’t quite make sense of the detail; a shame as the accompanying photos are truly gorgeous. Recipes from My Food Obsession and Almost Bourdain proved a little easier to follow, although the latter incorporates a few too many chopped nuts for my liking, losing the creamy swirl of Nutella against the whole nut centre. My version below is a combination of the two, but have a play around to find the ratio of ingredients you like the most; this recipe is fairly forgiving and pretty much any combination of Nutella, chocolate and nut will taste good.
70g ice cream wafers
250g good quality milk chocolate