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Quirky Cooking

Homemade ‘Ferrero Rocher’ Style Chocolates (dairy free, grain free)

QuirkyJo by QuirkyJo
January 7, 2012
in Chocolate
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I’ve been meaning to post this recipe since before Christmas, as this was one of my Christmas treat ideas – homemade Ferrero Rochers that are gluten free and dairy free! But in the holiday rush, they never actually got made. Well… I got a few made, but I ate them as quick as I made them, so there never were enough to put in the kid’s Christmas stockings, or to take to the parties I intended to take them to! *grins sheepishly*

I think I should warn you that these are very dangerous, and should only be made when you are really full and don’t feel like eating any chocolate. Unless you have super-human self control – then just go ahead and make them anytime. 

At least they’re pretty healthy. That’s my excuse anyway.

My recipe is simply a homemade nutella type chocolate mixture (based on my hazelnut chocolate spread recipe), molded around a roasted hazelnut and coated in crushed, roasted hazelnuts. I didn’t bother with the biscuit layer – too tricky, and besides, I wanted them to be gluten free. And I never got around to coating them with chocolate – maybe next time. I thought they were chocolatey enough without the extra chocolate coating, and besides, I wanted to hurry up and eat them so I didn’t want to take the time for an extra step! But if you’re feeling industrious, and you have the self-control to not eat them all before you actually get the chocolate ready to dip them in, here’s my recipe for homemade chocolate, which I think would work best because it’s quite thin before it’s set, so it would be easy to coat the balls with.

You will need about 3 cups roasted hazelnuts for this recipe. If you have raw hazelnuts, spread them on a baking tray (in a single layer) and roast at 180 degrees C for about 10-15 minutes, stirring once or twice, until slightly browned. (I buy my nuts bulk from Trumps through a co-op, so it’s not so expensive.)

 

Once they’re cool, rub the skins off as best you can, either with your hands, or in a tea towel. Discard skins.

Note: You can find Dutch cocoa powder for this recipe in my online store!

And here’s how to make the ‘Ferrero Rocher’s’! 

Homemade 'Ferrero Rocher' Style Chocolates
2014-07-09 13:11:11
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Ingredients
  1. 3 cups roasted hazelnuts
  2. 90g Rapadura or coconut sugar
  3. 60g roasted hazelnuts
  4. 50g good quality, dairy free dark chocolate, broken into pieces (70-85% cocoa dairy free)
  5. 20g cacao powder (or good quality cocoa)
  6. 50g almond or coconut milk
  7. 70g coconut oil
Instructions
  1. Take a third of the nuts and set them aside.
  2. Mill sugar in Thermomix on speed 9 for 10 seconds.
  3. Add 60g roasted hazelnuts and mill 10 sec/speed 9.
  4. Add dark chocolate and mill again 10 sec/speed 9.
  5. Add cacao powder, milk, and coconut oil and cook 6 mins/60C/speed 3.
  6. Scrape the chocolate mixture into a bowl and refrigerate for a few hours until very firm.
  7. Place remaining hazelnuts into Thermomix bowl and chop with the turbo function, pulsing a few times until nuts are roughly chopped. Set aside in a bowl.
  8. Once chocolate has set, take a thin scoop of the chocolate mixture with a teaspoon, and put a roasted hazelnut on top. Mold the chocolate around the hazelnut to form a rough ball.You need to work quickly, as the chocolate gets too soft to work with after a while.
  9. Roll the balls in the crushed hazelnuts, shaping them into balls as you go.
  10. Place the balls on a plate or in a container, and keep them in the fridge as you make them to keep firm.
  11. Wrap each ball in a square of foil if desired.
Notes
  1. If you like, you can freeze the finished balls, then dip them in melted, raw dark chocolate and re-chill.
  2. Store in fridge or freezer.
By Quirky Cooking
Quirky Cooking https://www.quirkycooking.com.au/

Warning: They do melt pretty quickly as I found out when trying to take photos of them… I got distracted with a phone call and came back to soggy chocolate balls. So I had to eat them.

Tags: chocolatedairy freedutch cocoa powderGluten FreehazelnutnutsSnacksThermomixVegan
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✨Potato Bake✨

Equal amounts potato and sweet potato, peeled, sliced thinly, parboiled.
(I used 3 sweet and 3 regular)

Butter baking dish, layer potatoes.

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2 Tbsp natural yoghurt 
1/2 c chicken stock
1/2 tsp garlic powder 
1 tsp onion flakes
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Sprinkling of thyme
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————————————————

Yep, she’d rather be cooking or gardening than writing recipes 😄 so I’ll add some more details below in case you need it…

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- We used a 26x18cm dish.

- Oven temp was 180C (fan-forced) and it baked for about 30 mins (just until lightly browned).

Easy peasy! Enjoy 🤗🤗

https://bit.ly/24houryoghurtsourcream

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[Cover photo by @luisabrimble for Simple, Healing Food]

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Let me know if you want a video how-to! 

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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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