Vegan Ferrero Rocher Truffles
Ingredients
- 160g iChoc Super Nut
- 1/2 cup full fat coconut cream
- 1/2 cup hazelnut butter
- 1 cup roasted hazelnuts (1/2 whole + 1/2 chopped)
Preparation
Take the iChoc Super Nut chocolates and place them on a chopping board. In order to avoid big hazelnut pieces, chop the chocolate into small pieces to crunch the hazelnuts.
Place the chopped chocolate into a bowl and melt over a water bath until smooth.
Add in the coconut cream and hazelnut butter and stir until combined. Place the bowl into the freezer for minimum 2 hrs or until firm.
Once firm, scoop out some of the mixture and roll in your hands into a small truffle. Take a hazelnut and press into the center of the truffle. Finally, roll the truffle in the chopped hazelnut pieces until completely covered and place on a lined tray. Repeat this step until the chocolate mixture is gone.
Place the tray back into the freezer for another 30 minutes.
Let the Vegan Ferrero Rochers defrost at room temperature for 5 minutes before serving. Store in the freezer for up to 1 month.
