Homemade ‘Ferrero Rocher’ balls
– 3.5 oz/100 g of hazelnut wafer
– 5.3 oz/150 g of roasted hazelnuts
– 7 oz/200 g Nutella
– 5.3 oz/150 g semi-sweet dark chocolate
– 2 tablespoons oil
Chop the hazelnuts finer and broke the wafer finer as possible. Stir, then add them Nutella and unite all ingredients. Leave the mixture in the refrigerator to be a bit stretched, but not too much.
With your hands, form balls, and then put them aside in the refrigerator at least an hour in order to be well cooled and hardened.
When the balls will cool down, dissolve the chocolate with 2 tablespoons of oil on steam, every ball carefully pour the resulting glaze.
Leave the balls at room temperature for a while to harden, and put them back in the fridge.