Vegan Ferrero Rocher Truffles
 
Real deal Ferrero Rocher has a thin wafer shell inside, but since this is near impossible to do at home, I decided to roll mine in crushed wafers to still get that crispy crunch. If you can't find wafers, simply use crushed hazelnuts for rolling
Ingredients
  • Vegan Milk Chocolate 5ounces
  • Almond Milk 2 Tablespoons (30ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • Hazelnut Butter from above recipe ¼ cup + 2 Tbs
  • 12 Whole Roasted Hazlenuts
  • 1 cup crushed wafers or ½ cup chopped hazelnuts for rolling
Instructions
  1. Melt the vegan milk chocolate and heat the almond milk
  2. Pour the warmed almond milk into the melted vegan milk chocolate whisking constantly to a smooth ganache
  3. Add the pinch of salt and the vanilla extract and the hazelnut butter last.
  4. Whisk smooth
  5. Refrigerate overnight
  6. Once the ganache is firm enough to handle scoop it will a #100 scoop and then flatten each ball and place 1 roasted hazelnut in the center, roll the truffle encasing the nut inside.
  7. Dip the truffles in chopped hazelnuts to coat them evenly, refrigerate until needed
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-ferrero-rocher-mousse-cake/