Ferrero Rocher Cake Balls

Ferrero Rocher Cake Balls

By Nourishing Amy

Average rating: 5.0 • Rated by 1 user

Servings: 14

Total time: 10 min

Preparation time: 10 min

Cooking method: Baking

Difficulty: Beginner

Chocolatey and rich no-bake cake balls with a hazelnut centre, fudgy chocolate cake and thick chocolate shell coated in chopped hazelnuts.

Ingredients

For the cake balls

leftover vanilla cake • 250 g
vegan chocolate hazelnut spread • 100 g
14 hazelnuts

For the coating

chocolate • 200-300 g
chopped hazelnuts • 100 g

Steps

For the cake balls

1

1. Make sure the cake is cool and crumble to a fine crumb with your fingers.

2

2. Slightly warm the chocolate spread so it’s runnier and add in the cake crumbs. Mix to a sticky dough. Add more chocolate spread as needed.

3

3. Divide the dough into 14 pieces and flatten them slightly. Place 1 whole hazelnut in the middle of each piece and roll the dough around it to make a cake ball. Continue to make all 14 cake balls. Place on a lined tray and chill for 30 minutes.

For the coating

1

4. Melt the chocolate – use 200g if you are single coating the balls or 300g chocolate if you are double coating the cake balls. Place the chopped hazelnuts in a shallow bowl.

2

5. Cover each cake ball in the chocolate and roll into the hazelnuts to cover it entirely. Place back on the lined tray and chill in the freezer for 10 minutes.

3

6. If you are double coating the balls, once set, cover in chocolate again and return to the freezer straight away.

4

7. Sprinkle with flaky salt and enjoy. Store in an airtight container for up to 1 week in the fridge or up to 1 month in the freezer.

Cuisines: American , British Category: Cakes

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