Ferrero Rocher Hazelnut Cream

Ingredients

• 150 g roasted hazelnuts (skin removed)
• 100 g milk chocolate (chopped)
• 50 g dark chocolate (chopped)
• 2 tbsp unsweetened cocoa powder
• 3 tbsp powdered sugar
• 2 tbsp neutral oil or hazelnut oil (Use either neutral oil or hazelnut oil.)
• 0.5 tsp vanilla extract
• 0.25 tsp salt
• 50 ml warm milk (Use 40–60 ml as needed; add gradually for the desired consistency.)
• 5 Ferrero Rocher chocolates (finely chopped; approximately 12.5 g each)

Steps

1. 1

   Place the roasted, skinless hazelnuts in a high-powered blender or food processor. Process, stopping to scrape down the sides as needed, until they become a smooth, glossy hazelnut butter. This may take several minutes; continue until no coarse pieces remain.

2. 2

   Melt the chopped milk chocolate and dark chocolate together in a heatproof bowl over a pan of gently simmering water, or in short microwave intervals, stirring frequently. Heat only until completely smooth, then set aside briefly so it is warm but not scorching hot.

3. 3

   Add the melted chocolate to the hazelnut butter. Add the cocoa powder, powdered sugar, oil, vanilla extract, and salt, blending or stirring until the mixture is silky and evenly combined.

4. 4

   Warm the milk until lukewarm or gently warm, not boiling. Add it to the chocolate-hazelnut mixture 1 tablespoon at a time, blending or stirring thoroughly after each addition. Stop when the cream reaches a thick, smooth, spreadable consistency; the full 60 ml may not be necessary.

5. 5

   Fold the finely chopped Ferrero Rocher chocolates into the finished cream with a spatula, distributing the pieces evenly while preserving their crunchy hazelnut-and-wafer texture.

6. 6

   Transfer the hazelnut cream to a clean airtight jar. Serve immediately, or refrigerate for up to about 1 week. Let it stand at room temperature before spreading so it softens.

Notes

The source estimates approximately 3,250 calories per batch. Actual calories vary by chocolate, oil, milk, and Ferrero Rocher size. Refrigerate in an airtight jar for up to about 1 week; bring to room temperature before serving for a softer consistency.

Nutrition per serving

• dessert
• spread
• no-bake
• chocolate
• hazelnut
• vegetarian
• European
• make-ahead