These homemade Vegan Ferrero Rocher combine the delicious and well-known chocolate and hazelnut flavours of the divine classic. They are made with only six ingredients and are dairy free, gluten-free and super simple to make! Perfect as a delicious treat and also as an edible gift for Valentine's Day, Mother's Day, Christmas and Co!
Homemade Vegan Ferrero Rocher
Before going vegan in 2014, Ferrero Rocher were one of my favourite vegan chocolate treats. The chocolate and hazelnut flavour in the smooth and creamy filling it's just so wonderful in combination with the crunchy hazelnut shell and it makes these truly divine and also kind of addictive.
Ferrero Rocher is simply something, I'm sure, most of us have grown up with. I remember that I always thought it was such an adult snack when I was little and I actually only ever tried Ferrero Rocher when I was already about 16 years old. Oh boy, I didn't know what I was missing!
With their smooth and creamy hazelnut chocolate filling, these are truly divine and I haven't been able to enjoy any store-bought ones since going vegan. But hey: that's where this recipe comes in!
Ingredients for this Vegan Ferrero Rocher Recipe
The ingredient list for these homemade treats is pretty simple as we only need a couple of basic ingredients. Please read the list below alongside the notes, if you need to make any substitutions.
- Hazelnut butter: You can buy ready-made hazelnut butter or simply make your own from scratch. Find some more information on how to make your own hazelnut butter below!
- Dairy free cream: For this recipe I have used the dairy free cream alternative from Elmlea. I like this one in particular because it is so thick and creamy and simply perfect to create the chocolate hazelnut filling in these vegan Ferrero Rocher. You can swap this out for another brand, such as Oatly or Alpro, or use coconut milk or cream.
- Vegan milk chocolate: for the wonderful creamy chocolate flavour of our vegan Ferrero Rocher it is best to use a chocolate alternative that closely resembles milk chocolate. Nowadays, there are plenty of options for vegan milk chocolate freely available in the supermarket. The brand I personally used called ichoc. As alternative I recommend Nomo's Vegan Milk Chocolate. But simply pick a vegan milk chocolate available to you. It's important that the chocolate is smooth and does not contain any bits of nuts or similar. This recipe also works great with dark chocolate, however the flavour will be different from the original Ferrero Rocher.
- Maple syrup: to sweeten these Ferrero Rocher I like to use maple syrup, but you can also use other options to sweeten these traits, such as a agave nectar or granulated sugar. If you are using a granulated sweetener, then ensure to dissolve it in your dairy free cream to avoid any sugar crystals in your Ferrero Rocher filling.
- Sea salt: Adding a little bit of sea salt actually helps bring out the full flavour notes of all ingredients used in this recipe! I would definitely recommend not to skip the salt.
- Blanched hazelnuts: for the nutty centre of our Ferrero Rocher, we use blanched hazelnuts that have been toasted in the oven for roughly 8-10 minutes. The roasting brings out the oils and the full flavour of the hazelnuts. We use blanched hazelnuts in this recipe, as the skin of the hazelnuts has a naturally slightly bitter taste to it which we want to avoid for these treats. Please read the instructions below how to blanch your hazelnuts.
How to make Vegan Ferrero Rocher (step-by-step)
This delicious vegan chocolate treat is definitely easier to make and you might think! Please read the full instructions below in detail to make the perfect vegan Ferrero Rocher.
Step 1: Create the creamy chocolate filling
To start with, let's create the creamy chocolate hazelnut ganache for our vegan Ferrero Rocher! Roughly chop the vegan milk chocolate and place it into a heat resistant bowl. In a separate saucepan, carefully bring the dairy-free cream to a light simmer. Be very gentle not to overheat it and make sure it doesn't get to a boil. If you are using granulated sugar instead of maple syrup in this recipe, now is the time to stir it into the cream to dissolve.
Pour the hot cream over the vegan chocolate and set it aside for roughly 5 minutes to allow for the chocolate to melt in the hot liquid.
After a few minutes give the mixture a stir and your vegan chocolate ganache is ready to go!
To create the vegan Ferrero Rocher filling, stir in the hazelnut butter, maple syrup, and sea salt until smooth. Then set the bowl aside into the fridge for 20 minutes.
Step 2: Piping into silicon pan
Transfer the creamy chocolate filling into a sphere mould silicon pan. This is easiest to do with a piping bag, but you can also use a spoon. The mix should be enough to create about 20 Ferrero Rocher.
Place a blanched hazelnuts into the centre of each chocolate sphere. Then transfer the silicone pan into the freezer for 4 hours or over night.
Step 3: Shape the Ferrero Rocher
Remove the silicone pan from your freezer. Your Ferrero Rocher filling should now be firm enough to carefully shape it with your hands. Remove the chocolate balls one by one and gently roll them between your hands to create a smooth round shape. Try to work quickly to avoid the chocolate melting between your fingers.
Transfer the chocolate back into the freezer for another hour after this until they are solidly frozen.
Step 4: Coating your Vegan Ferrero Rocher
Towards the end of a freezing time, you can start melting the rest of the chocolate over a double boiler. Roughly chop the remaining hazelnuts and place them into a small bowl.
Carefully remove the chocolate balls from the silicone pan and coat them with the roughly chopped nuts. Gently press them into the mix. Transfer the chocolate hazelnut ball into the melted chocolate, and carefully lift with a slotted spoon or fork and place on a nonstick surface.
As your Ferrero Rocher filling is frozen, the melted chocolate coating will firm up pretty quickly. Repeat until all chocolate balls are coated and transfer to the fridge for the chocolate to fully set.
Step 5: Storage
For best results, store these vegan Ferrero Rocher in an airtight container in the fridge, as we have not tempered the chocolate coating. If you would like to store your Ferrero Rocher at room temperature without the chocolate coating melting, you can temper your melted chocolate before creating the coating.
How to temper vegan chocolate
To temper your vegan chocolate, simply place 2/3 of the chocolate into a heatproof bowl above a water-filled saucepan. Make sure the water does not touch the bottom of the bowl and bring the water to a light simmer. Do not boil the water!
Allow for the chocolate to melt and use a chocolate thermometer to check the temperature. You need to heat the chocolate to a temperature of 50°C.
Remove the chocolate from the heat and add in the last third of chocolate. Keep stirring until the chocolate mix reaches 32°C. Your chocolate should now be smooth and glossy and ready to coat your vegan Ferrero Rocher.
How to blanch hazelnuts
Blanching hazelnuts means removing the outer skin and creating a smoother and creamier texture when using hazelnuts in baking. The outer skin also holds a slightly better taste, which we want to avoid for our vegan Ferrero Rocher.
You can usually buy blanched hazelnuts in the supermarket or online, but depending on availability this might be easier to make at home.
To blanch your hazelnuts, place them into a saucepan full of boiling water. Stir a teaspoon of bicarbonate of soda into the water and boil the hazelnuts for five minutes. Drain through a sieve then immediately place the hazelnuts into a bowl of cold water and ice. Allow for them to soak for a couple of minutes. The temperature shock should release the hazelnut skins so that you could easily peel them off with your fingers.
Set the blanched hazelnuts onto a paper towel to dry and you are ready to use them in your recipe.
How to make hazelnut butter from scratch
For this recipe, you can easily use store-bought hazelnut butter. It's best to use a natural hazelnut butter without any additions, such as oils, sugar or salt.
If you're finding hazelnut butter difficult to come by, you can very easily make your own hazelnut butter from scratch at home!
The simple steps to making hazelnut butter
- Start by placing your hazelnuts onto an oven tray in a single layer and roast them in the oven at 150°C for 10 to 15 minutes, stirring every couple of minutes to allow for an even roast. Your hazelnuts should become slightly darker in colour, and the skin is easily peel without burning the nuts. The amount of nuts you want to use to make your hazelnut butter it's completely down to you, but make sure to use enough nuts for your blender to be able to handle the amount.
- Once your hazelnuts are roasted, transfer them to a clean kitchen towel and rub the nuts in the towel to remove the majority of the hazelnut skins. They hold a slightly bitter taste which you would want to avoid in your hazelnut butter.
- Transfer your hazelnuts into a high-speed blender or food processor and process on the low to medium speed until the hazelnuts are broken down. Ensure to give your blender a break every couple of minutes to avoid it from overheating. You might have to scrape down the sides of your blender regularly or use a blender stick push down the broken down hazelnuts into the blender blades.
- The blending process can take about 10 to 20 minutes depending on your blender. The hazelnuts will first start to look like crushed hazelnuts, then turn into a hazelnut paste and you will see how the blending process releases the natural oils in your nuts. Continue blending and you will eventually get a smooth hazelnut butter. Switch off your blender at this point and transfer your hazelnut butter into a jar.
You can store your hazelnut butter at room temperature for up to 3 months.
FAQ - Frequently Asked Questions
The short answer: yes! Just make sure to double-check the vegan cream that you're using to make sure it's gluten-free, and you're good to go!
Absolutely! For best results, make sure it's a smooth one and not crunchy.
Yes, in general, you can. However, the flavour of your truffles will differ from Ferrero Rocher. I'm certain it will still be delicious with almond butter, cashew butter or peanut butter, for example!
For best results, I recommend storing them in an airtight container in the fridge. If you have tempered your chocolate, you are also able to store them at room temperature, but make sure it stays below 25 degrees.
This vegan Ferrero Rocher recipe is:
- 100% vegan and plant-based
- super easy to make
- only using 6 ingredients
- a delicious chocolate treat
- refined-sugar free (if using refined sugar-free chocolate)
- a wonderful edible gift! (I mean, who wouldn't want these delicious chocolate treats?!)
- perfect as a chocolate cake topping
If you’ve tried and loved this recipe, I would love for you to leave a star rating and short review at the bottom of this recipe post ❤️
You might also enjoy these recipes:
Vegan Ferrero Rocher
- 1/3 cup hazelnut butter (90 g)
- 1/3 cup dairy-free cream (85 ml)
- 3.5 oz vegan milk chocolate (100 g) plus extra for the coating
- 2 tbsp maple syrup (30 ml)
- 1/4 tsp sea salt
- 20 blanched hazelnuts extra for chopping
- Create the creamy chocolate filling: Roughly chop the vegan milk chocolate and place it into a heat-resistant bowl. In a separate saucepan, carefully bring the dairy-free cream to a light simmer. Pour the hot cream over the vegan chocolate and set it aside for roughly 5 minutes to allow for the chocolate to melt in the hot liquid. After a few minutes give the mixture a stir and your vegan chocolate ganache is ready to go! To create the vegan Ferrero Rocher filling, stir in the hazelnut butter, maple syrup, and sea salt until smooth. Then set the bowl aside in the fridge for 20 minutes.
- Piping into silicone pan: Transfer the creamy chocolate filling into a sphere mold silicone pan. This is easiest to do with a piping bag, but you can also use a spoon. The mix should be enough to create about 20 Ferrero Rocher. Place a blanched hazelnut into the center of each chocolate sphere. Then transfer the silicone pan into the freezer for 4 hours or overnight.
- Shape the Ferrero Rocher: Remove from your freezer. Your Ferrero Rocher filling should now be firm enough to carefully shape it with your hands. Remove the chocolate balls one by one and gently roll them between your hands to create a smooth round shape. Try to work quickly to avoid the chocolate melting between your fingers. Transfer the chocolate back into the freezer for another hour after this until they are solidly frozen.
- Coating your Vegan Ferrero Rocher: Melt the rest of the chocolate over a double boiler - if you're looking to temper your chocolate, please read the notes above. Roughly chop the remaining hazelnuts and place them into a small bowl. Carefully remove the chocolate balls from the silicone pan and gently press them into the roughly chopped nuts. Transfer the chocolate hazelnut ball into the melted chocolate, and carefully lift with a slotted spoon or fork and place on a nonstick surface. Repeat until all chocolate balls are coated and transfer to the fridge for the chocolate to fully set.
- Storage: For best results, store these vegan Ferrero Rocher in an airtight container in the fridge. If you would like to store your Ferrero Rocher at room temperature without the chocolate coating melting, you can temper your melted chocolate before creating the coating (please see notes above).
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