Vegan Ferrero Rocher

Why You’ll Love This Recipe

I enjoy how the nutty richness of hazelnut butter pairs with silky dairy-free cream and sweet maple syrup to form a luscious ganache. The whole hazelnut in the center adds crunch, while the coating of melted vegan chocolate and chopped hazelnuts makes each bite a mix of creamy and crunchy. They look beautiful, taste decadent, and are surprisingly simple to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

⅓ cup hazelnut butter (90 g)
⅓ cup dairy-free cream (85 ml)
3.5 oz vegan milk chocolate (100 g), plus extra for the coating
2 tablespoon maple syrup (30 ml)
¼ teaspoon sea salt
20 blanched hazelnuts, extra for chopping

Directions

I start by gently heating the dairy-free cream in a small saucepan until warm but not boiling. I pour it over the vegan milk chocolate (100 g) in a bowl and let it sit for a minute to melt, then stir until smooth. I whisk in the hazelnut butter, maple syrup, and sea salt until fully combined, forming a rich ganache.

I let the mixture cool slightly, then refrigerate for 1–2 hours until firm enough to scoop. Once chilled, I scoop out small portions, press a whole blanched hazelnut into the center of each, and roll into balls. I return them to the fridge to firm up again.

Meanwhile, I melt extra vegan milk chocolate and chop some hazelnuts finely. I dip each truffle ball into the melted chocolate, then roll it in the chopped hazelnuts (or sprinkle them on top) for that signature Ferrero Rocher finish. I let them set on parchment paper until the coating hardens.

Servings and Timing

This recipe makes about 20 pieces. The total time is around 2.5 hours, including chilling:

• 10 minutes to prepare the ganache
• 1–2 hours chilling before shaping
• 20 minutes to roll, coat, and set

Variations

• I sometimes coat them with crushed wafers along with chopped hazelnuts to mimic the original texture.
• For a darker, richer version, I swap vegan milk chocolate with vegan dark chocolate.
• I occasionally roll the truffles in cocoa powder or desiccated coconut instead of nuts.
• Adding a splash of hazelnut liqueur to the ganache makes them extra decadent.

Storage/Reheating

I store these chocolates in an airtight container in the fridge for up to 1 week. They also freeze well for up to 1 month I thaw them in the fridge before serving. I don’t reheat them since they’re best enjoyed chilled or at room temperature.

FAQs

Can I use almond butter instead of hazelnut butter?

Yes, but the flavor will be different. Hazelnut butter is what gives the authentic Ferrero Rocher taste.

Do I need to temper the chocolate for the coating?

Not strictly, but tempering helps keep the coating glossy and prevents it from melting too quickly at room temperature.

Can I use roasted hazelnuts?

Yes, roasted hazelnuts add extra depth of flavor compared to blanched ones.

How do I stop the ganache from being too soft?

I chill it long enough before rolling, and if needed, I add a little more melted chocolate to firm it up.

Can I make these without added maple syrup?

Yes, though they’ll be less sweet. I sometimes swap it for agave or leave it out if I prefer a darker, less sweet chocolate.

Do these taste like the original Ferrero Rocher?

They have the same combination of chocolate, hazelnut, and crunch, but with a simpler, homemade touch.

Can I make them nut-free?

Since hazelnuts are the star, it’s tricky but sunflower seed butter and seeds could be used for a different flavor profile.

How long do they take to set?

Usually 15–20 minutes after coating, but I leave them longer in the fridge for a firmer bite.

Can I make a smaller batch?

Yes I halve all the ingredients and make about 10 chocolates instead of 20.

Are these suitable for gifting?

Absolutely I place them in mini cupcake cases and gift boxes to make them look just like store-bought truffles.

Conclusion

I find these Vegan Ferrero Rocher to be a perfect mix of indulgence and elegance. With creamy chocolate-hazelnut ganache, a crunchy nut center, and a glossy coating, they’re every bit as luxurious as the original. I love making them for special occasions, and they never fail to impress.

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