Forget Ferrero Rocher, Homemade Hazelnut Chocolates are Better
Ferrero Rocher hazelnut chocolates are among the ranks of affordable and highly-accessible snacks that still retain an air of sophistication.
Each piece of Ferrero Rocher is individually packaged with a hazelnut and chocolate crust that reveals a chocolate mousse filling bearing a surprise whole hazelnut at the center. The textures are tantalizing, and the taste offers that sweet chocolate fix in just one pop. However, it’s hard to stop at just one, and soon you find yourself a handful deep, having done more damage to your diet that you bargained for. The following Ferrero Rocher remake is vegan and full of sweet satisfaction.
In one serving (3 pieces) of Ferrero Rocher hazelnut chocolates, there are 220 calories, 150 of which come from 16 grams of fat, 5 of which are saturated, 3 milligrams of cholesterol, 15 grams of sugar and 17 grams of total carbohydrates. This is no surprise, considering the sweet snack’s ingredients list includes the likes of sugar, butteroil, artificial flavorings, wheat flour, whey and the leavening agent sodium biocarbonate. Except for the inherent nutrition of the whole hazelnut found at the center of each piece, Ferrero Rocher hazelnut chocolates are doing anything but optimizing your health.
Luckily, the flavors of Ferrero Rocher aren’t so hard to mimic, and with ingredients that actually do your body good!
Homemade Ferrero Rocher Recipe
- 2 avocados
- 1 teaspoon vanilla extract
- 2 teaspoons maple syrup
- 3/4 cup hemp protein powder
- 2 tablespoons cocoa powder
- Dash sea salt
- 16 whole hazelnuts, plus 1/2 cup chopped for coating
- 1 bar 70% dark chocolate
- 1 tablespoon coconut oil
In a food processor, blend the avocados, vanilla, maple syrup, protein powder, cocoa powder, and salt. Continue until evenly combined and smooth. Line a baking sheet with parchment paper and use a spoon to scoop 16 truffles onto it. You do not need to shape them into well-formed balls yet. Push 1 whole hazelnut into the center of each. Place the sheet into the refrigerator to cool. While it cools, melt dark chocolate and coconut oil until smooth. After 15 minutes, remove the truffle scoops from the fridge and use clean hands to shape them into balls. Roll each truffle loosely in chopped hazelnuts, then cover completely with melted chocolate mixture. Place each truffle back onto the parchment paper and return the baking sheet to the fridge to cool. Serve after 20 minutes. Store in the refrigerator.
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Photo Credit: GlowKitchen
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