Ferrero Rocher
Servings: 50 whole macarons
Ingredients
Filling
- 13 ounces Nutella (for filling)
- 1 stick unsalted butter (room temperature)
- 7 ounces Nutella (for the middle) approximately
Topping
- 1/2-1 cup semi-sweet chocolate chips
- 1/2-1 cup milk chocolate chips
- 1-2 tablespoons vegetable oil
- 1-1 1/2 cups hazelnuts (unsalted, blanched, roasted, if available) approximately
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat together the butter and 13 ounces of Nutella until completely combined
Prepare the Topping
- Finely chop the hazelnuts. You can use a food processor for a more uniform look – just make sure you don't chop them too fine (If you'd like to make these more authentic, leave out enough whole hazelnuts to put one in the center of each macaron. I like to put chopped hazelnuts in the middle because it's easier to eat)
- Toast the hazelnuts. This can be done in the oven, but I prefer to toast them in a dry frying pan. Toast them over medium/low heat, stirring constantly, until they smell toasted. Don't over toast them
- Let the hazelnuts cool a bit
Assemble the Macarons
- Pipe the filling around the edge of a shell, leaving a circle in the middle open
- Pipe the plain Nutella in the middle
- Sprinkle some of the toasted, chopped hazelnuts in the center of the macaron (where you just piped the Nutella
- Sandwich another shell on top and refrigerate until the filling is semi firm
Make the Topping
- If you are doing Option 1, below, you'll need about 1 cup of semi-sweet chocolate, 1 cup of milk chocolate, 2 tablespoons of vegetable oil, and about 1/4 cup of the chopped/toasted hazelnuts
- If you are doing Option 2, below, you'll need about 1/2 cup of semi-sweet chocolate, 1/2 cup of milk chocolate, and 1 tablespoon of vegetable oil, and about 2 tablespoons of the chopped/toasted hazelnuts (But to be safe, you better just make more and eat the leftovers with a spoon)
- Melt the semi-sweet and milk chocolate chips
- Add the vegetable oil and stir until smooth
- Add in 1/4 cup or 2 tablespoons (based on which option you decide to do) of the chopped/toasted hazelnuts. Stir until combined. You might have to play around with the amount of hazelnuts you add to the chocolate, based on how finely they are chopped.
Dip the Macarons
- There are a couple ways you can do this next part. OPTION 1: If you want to go all the way and make a really really good Ferrero Rocher macaron, dip the whole macaron in this mixture and let cool on parchment or a silicon mat.
- OPTION 2: If you want just a really good macaron, dip the top of the macaron in this mixture.
- Refrigerate until the chocolate has hardened.
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes
Notes
If you want to go all out, you can package these to look like real Ferrero Rocher. I used these products:
Foil wrappers 4 x 4 in True Gold: https://www.papermart.com/p/square-foil-candy-wrappers/44280?SearchItemNumber=849904158
Boxes (9-1/2 x 5-3/4 x 1-1/8) in Gold: https://www.papermart.com/p/two-piece-rectangle-window-candy-boxes/42187?SearchItemNumber=84113259P
Ribbon 1-1/2 x 25 yd in Red: https://www.papermart.com/p/woven-in-wired-satin-ribbon/30805?SearchItemNumber=464430
Baking Cups 2 x 1-1/4: https://www.papermart.com/p/grease-proof-baking-cups/132657?SearchItemNumber=85942445