They don't taste exactly like Ferrero Rocher but they still are delicious! Next time I would put a toasted hazelnut in the centre of each truffle and would just make them a bit smaller. If you love the combination of hazelnut and chocolate (and Nutella!) you should definitely give these a try!
Oh and I almost forgot! Happy New Year!!! See you in 2011!
Ferrero Rocher Truffles
Adapted from Blue-Eyed Bakers
Makes about 16-18 truffles
100 g hazelnut wafer biscuits, crushed
1 cup hazelnuts
2/3 cup Nutella
1-1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Spread the hazelnuts on a baking sheet and toast them for 8 to 10 minutes. Let the hazelnuts cool and remove the skins by rubbing them with a paper towel. Place them in a food processor and grind until they are finely chopped. In a bowl, add the crushed wafer biscuits, chopped hazelnuts and Nutella, and stir to combine. Refrigerate the mixture for about 20 minutes.
Onto a baking sheet lined with parchement paper, use a small scooper to scoop little balls of the cooled mixture. Put the baking sheet in the freezer for 15 minutes. Remove the baking sheet from the freezer and shape the balls with your hands to make round smoothe balls. Place the baking sheet in the freezer for another 20 minutes.
Meanwhile, fill a medium-sized saucepan halfway with water and heat until the water simmers. Place a heatproof bowl on top of the saucepan with water and place the semisweet chocolate chips in the bowl. Stir until the chocolate has completely melted and turn the heat to very low. Coat the chilled truffles in the chocolate and place them on a banking sheet lined with parchement paper. Allow chocolate to set at room temperature for an hour. Truffles can be stored in an airtight container at room temperature for up to a week.
If you have some melted chocolate left you can use it to dip 0ther things you have home. I dipped pretzels and pieces of clementine!