As a child, Purim was my favorite holiday. I would wait for it eagerly: waiting to put on my costume, waiting for my mom to do my makeup, and preparing gift baskets with candy with my mom for others the evening before Purim. I always got the short stick of that tradition with effortless candies in a ziplock bag but it didn't affect my love for the holiday or giving people candy.
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Over the years, the affinity for gift baskets has been replaced by a love for hosting. This time I decided to make a homemade version of the beloved chocolate Ferrero Rocher—it's perfect for serving and also giving away.
The recipe is fun and doesn't require a lot of preparation time. You can involve the kids in rolling the nut mixture and dipping it in chocolate, turning the whole affair into a celebration they will remember, just like I remember the moments with my mom from previous Purim holidays.
Ingredients (for 30-35 units):
300 grams whole hazelnuts, peeled
60 grams cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon fine salt
1/2 cup (170 grams) real maple syrup
For coating:
200 grams milk chocolate
2 tablespoons olive oil
140 grams roasted and chopped hazelnuts or carmelized hazelnuts
Preparation:
1. Preheat oven to 160 degrees Celsius in turbo mode.
2. Spread the hazelnuts on a lined baking sheet with parchment paper and toast for 15–20 minutes. Remove and let cool.
3. Set aside 30–35 of the hazelnuts; they will be the core of the Ferrero Rocher balls.
4. Grind the remaining hazelnuts in a food processor to obtain a paste. Add cocoa, vanilla, salt, and maple syrup and grind until a dough is obtained. At this stage, the dough will begin to release oil - that's okay. The dough must be uniform and oily. If you can mold the dough by hand and it maintains its shape, it's ready.
5. Create small balls and place them on a lined baking sheet with parchment paper. Flatten each ball into a "disk," place a roasted hazelnut in the center, and seal well. Chill for at least an hour to set.
6. Coating: Melt the chocolate with olive oil gradually in the microwave until you can mix it into a uniform cream. Add the caramelized hazelnuts and mix.
7. Once the balls have set, skewer each one with a toothpick and dip in the chocolate hazelnut cream. Place back on the tray. Chill in the refrigerator for 15–30 minutes to set.
You can store it in the refrigerator for up to two weeks or up to a month in the freezer. Serve, send in gift baskets, or simply indulge. Enjoy!