There’s something truly irresistible about Ferrero Rocher chocolates—the perfect blend of creamy hazelnut, crunchy wafer, and rich chocolate. We’ve taken that iconic flavor and transformed it into a delightful biscuit recipe that’s sure to impress. These Ferrero Rocher biscuits capture all the indulgence of the original treat in a homemade cookie that’s perfect for sharing or gifting.
Making these biscuits from scratch lets us enjoy that signature taste any time we want without hunting down the chocolates. Plus, they’re surprisingly simple to prepare, combining familiar ingredients with a few special touches to recreate that luxurious texture and flavor. Whether you’re baking for a special occasion or just craving a sweet treat, this recipe will quickly become a favorite in our kitchen.
Ingredients
To create our Ferrero Rocher Biscuit recipe, we gather premium ingredients that perfectly balance the hazelnut, wafer, and chocolate elements. Each component plays a vital role in crafting that iconic flavor and texture.
For the Biscuit Dough
- 1 cup all-purpose flour, sifted
- 1/4 cup cornstarch
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons finely chopped toasted hazelnuts
For the Ferrero Rocher Cream Filling
- 3/4 cup Nutella or high-quality hazelnut spread
- 1/4 cup heavy cream
- 1/4 cup finely chopped toasted hazelnuts
- 1 teaspoon pure vanilla extract
For the Chocolate Coating
| Ingredient | Quantity | Notes |
|---|---|---|
| Semi-sweet chocolate | 8 oz (225 g) | Chopped or chocolate chips |
| 1 tablespoon vegetable oil | For smooth glossy coating |
For Garnish
- Whole toasted hazelnuts (optional)
- Finely crushed wafer crumbs or biscuit crumbs (for extra crunch)
- Edible gold dust or flakes (to add a festive touch)
We carefully select these ingredients to recreate the luxurious taste and texture that define the Ferrero Rocher experience in biscuit form.
Equipment Needed
To create our Ferrero Rocher Biscuit Recipe flawlessly, we must have the right equipment ready. This ensures smooth preparation and a perfect final result. Here’s what we will need:
- Mixing Bowls: Use at least two medium-sized bowls. One for the dry ingredients and one for creaming the butter and sugar.
- Electric Mixer or Stand Mixer: Essential for achieving a light, fluffy biscuit dough and for whipping the cream filling with Nutella.
- Measuring Cups and Spoons: Accurate ingredient measurement guarantees consistent texture and taste.
- Sifter: For evenly incorporating the all-purpose flour and cornstarch into the dough, preventing lumps.
- Spatula: Flexible silicone spatulas are ideal for folding ingredients gently.
- Baking Sheet: A heavy-duty, rimmed baking sheet to bake the biscuits evenly.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and promotes even baking.
- Cooling Rack: Allows the biscuits to cool completely before adding the creamy filling or chocolate coating.
- Food Processor or Nut Grinder: For finely chopping or grinding toasted hazelnuts and wafer crumbs.
- Double Boiler or Microwave-Safe Bowl: To gently melt the semi-sweet chocolate and vegetable oil for the coating.
- Dipping Tools or Forks: For dipping biscuits into melted chocolate and letting excess drip off for a clean finish.
- Small Saucepan: For heating the heavy cream when preparing the cream filling, if needed.
- Piping Bag and Nozzle: For neatly piping the Nutella cream filling inside the biscuits.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dry and wet ingredients |
| Electric Mixer | Cream butter and whip filling |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Sifter | Sift flour and cornstarch |
| Spatula | Fold ingredients without deflating |
| Baking Sheet | Bake the biscuit dough |
| Parchment Paper | Non-stick baking surface |
| Cooling Rack | Cool biscuits evenly |
| Food Processor | Chop toasted hazelnuts and wafer crumbs |
| Double Boiler | Melt chocolate gently |
| Dipping Forks | Dip biscuits in chocolate coating |
| Saucepan | Heat heavy cream if necessary |
| Piping Bag | Fill biscuits with cream filling neatly |
By gathering this essential equipment, we set ourselves up for a seamless baking experience that results in biscuits perfectly resembling the luxurious taste and texture of Ferrero Rocher chocolates.
Prep Work
Let’s begin by prepping each component carefully to ensure our Ferrero Rocher Biscuit turns out flawlessly. Attention to detail here sets the foundation for an indulgent final treat.
Preparing the Biscuit Dough
- Toast the hazelnuts first by spreading 1 cup of shelled hazelnuts on a baking sheet and baking at 350°F (175°C) for 10 minutes until golden and fragrant.
- Allow the hazelnuts to cool slightly then rub them between a clean kitchen towel to remove skins.
- Sift together the dry ingredients: 1 ½ cups all-purpose flour and ½ cup cornstarch to ensure a fine, lump-free texture.
- In a large mixing bowl, cream 1 cup unsalted butter (softened) with ¾ cup powdered sugar until light and fluffy using an electric mixer.
- Slowly add the sifted dry ingredients to the butter mixture, folding in the toasted and chopped hazelnuts gently.
- Mix until a soft dough forms taking care not to overwork it. Wrap the dough in plastic and refrigerate for 30 minutes to firm up before shaping.
Making the Cream Filling
- Combine ½ cup Nutella and ¼ cup heavy cream in a cold mixing bowl.
- Using an electric mixer, whip the mixture until smooth and slightly fluffy, about 2-3 minutes.
- Finely chop ¼ cup toasted hazelnuts and fold them into the cream filling gently.
- Transfer the cream filling into a piping bag fitted with a small round tip for easy filling of biscuits later.
- Refrigerate the cream filling until ready to use to maintain firmness.
Melting the Chocolate
- Prepare a double boiler: simmer water in a saucepan and place a heatproof bowl over it, ensuring the bottom doesn’t touch the water.
- Add 1 ½ cups semi-sweet chocolate chips and 1 tablespoon vegetable oil into the bowl.
- Stir gently and continuously until the chocolate is fully melted and smooth.
- Alternatively melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring well each time to avoid burning.
- Keep the melted chocolate warm and fluid by placing the bowl over warm water during the dipping process.
| Prep Task | Ingredients & Equipment | Temperature/Time |
|---|---|---|
| Toasting Hazelnuts | 1 cup hazelnuts, baking sheet | 350°F (175°C), 10 mins |
| Biscuit Dough Chill | Dough wrapped in plastic | Refrigerate 30 mins |
| Whipping Cream Filling | Nutella, heavy cream, electric mixer | Chill until firm |
| Melting Chocolate | Semi-sweet chocolate, vegetable oil | Double boiler or microwave |
Baking the Biscuits
Now that we have prepared our dough, it is time to transform it into the perfect Ferrero Rocher biscuits. This section guides us through shaping the dough, precise baking instructions, and proper cooling techniques to achieve that ideal texture and flavor.
Shaping the Dough
We start by taking the chilled dough out of the refrigerator. To ensure uniform biscuits:
- Scoop the dough using a tablespoon or small cookie scoop.
- Roll each portion gently between our palms, forming smooth, even balls approximately 1 inch in diameter.
- Place the balls on a baking sheet lined with parchment paper, leaving about 2 inches of space between each to allow for spreading.
- For a distinctive shape reminiscent of the iconic Ferrero Rocher, we can slightly flatten each ball with the base of a glass or our fingers, creating a subtle dome.
Baking Instructions
Baking these biscuits perfectly requires attention to oven temperature and timing to preserve their delicate crunch:
| Step | Detail |
|---|---|
| Oven temperature | Preheat to 325°F (163°C) |
| Baking time | 12 to 15 minutes |
| Rack position | Middle of the oven |
Place the baking sheet on the middle rack to ensure even heat circulation. Bake until the biscuits are lightly golden at the edges but remain pale on top. This guarantees a tender crumb with a crisp exterior—just like the original Ferrero Rocher experience.
Pro Tip: Avoid overbaking to prevent dryness. Slight softness in the center will set as the biscuits cool.
Cooling the Biscuits
Once baked, we remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes. This resting period allows them to firm up slightly.
- Transfer the biscuits carefully to a wire cooling rack.
- Let them cool completely to room temperature before filling or coating.
Proper cooling ensures the biscuits hold their shape during the next steps and develop the perfect crisp texture that pairs beautifully with our luscious hazelnut cream and chocolate coating.
Assembling the Ferrero Rocher Biscuits
In this crucial step, we bring together the crispy baked biscuit, luscious hazelnut cream, and decadent chocolate coating to recreate the iconic Ferrero Rocher experience. Follow these precise instructions to achieve the perfect balance of texture and flavor.
Filling the Biscuits
- Once the biscuits have completely cooled on the wire rack, prepare to fill them with the nutty cream filling.
- Using a small spoon or a piping bag fitted with a round tip, carefully add a generous dollop of the Nutella and whipped cream mixture onto the flat side of one biscuit.
- Gently sandwich it with another biscuit, pressing lightly to spread the filling evenly without squeezing it out.
- Repeat the process for all biscuits, ensuring each is filled evenly for consistent taste.
Tip: Chilling the assembled biscuits for 15 minutes helps the cream firm up, making the next step of coating much easier.
Coating with Chocolate
- Prepare the melted chocolate mixture by gently heating the semi-sweet chocolate and vegetable oil blend using a double boiler or microwave, stirring until smooth and glossy.
- Using dipping tools or forks, carefully dip each filled biscuit into the chocolate, ensuring full coverage without excess dripping.
- Place the coated biscuits on a parchment-lined baking sheet. Allow any extra chocolate to drip off for a neat finish.
- Transfer the tray into the refrigerator for about 20 minutes or until the chocolate hardens completely, forming a crisp shell encasing the biscuit and filling.
| Chocolate Coating Details | Measurement |
|---|---|
| Semi-sweet chocolate | 8 ounces (225 grams) |
| Vegetable oil | 2 teaspoons |
| Melting temperature (approx.) | 110°F to 115°F (43°C to 46°C) |
Adding Garnish
- For an authentic Ferrero Rocher look, garnish the chocolate-coated biscuits before the chocolate sets.
- Press a whole toasted hazelnut gently atop each biscuit.
- Sprinkle crushed wafer crumbs around the hazelnut for added crunch and visual appeal.
- For a luxurious touch, dust with edible gold powder lightly to mimic the signature Ferrero Rocher shimmer.
“Presentation is key“—this final touch elevates our Ferrero Rocher Biscuits from delicious treats to stunning gifts or celebration-worthy desserts.
Storage Tips
Proper storage of our Ferrero Rocher Biscuit ensures they stay fresh and maintain their signature flavor and texture. Follow these simple guidelines to keep every bite as delicious as the day we made them.
Short-Term Storage
- Place the biscuits in an airtight container to prevent exposure to air and moisture.
- Store the container at room temperature in a cool, dry place away from direct sunlight.
- Consume within 3 to 4 days for optimal freshness and crunch.
Long-Term Storage
- For extended storage, keep the biscuits in the refrigerator inside an airtight container.
- Make sure to separate layers with parchment paper to avoid sticking.
- They will stay good for up to 2 weeks refrigerated.
Freezing Tips
If we want to keep the biscuits longer, freezing is an excellent option:
| Step | Details |
|---|---|
| Packaging | Wrap each biscuit individually with plastic wrap or parchment paper to avoid freezer burn. |
| Container | Place wrapped biscuits in a freezer-safe airtight container or zip-lock bag. |
| Freezing Duration | Freeze for up to 1 month for best quality. |
| Thawing | Thaw biscuits at room temperature for 2 hours before serving. Avoid microwaving. |
Important Notes
- Avoid storing the biscuits in humid or warm environments to maintain the crisp wafer texture and prevent the chocolate coating from melting.
- Keep away from strong odors that can transfer to the biscuits.
- After coating, chill the biscuits in the refrigerator to set the chocolate properly before storing.
By following these Storage Tips, we ensure our Ferrero Rocher Biscuits remain irresistible, full of rich hazelnut flavor, creamy filling, and perfectly crisp wafers, ready to delight anytime we crave them.
Conclusion
Making Ferrero Rocher-inspired biscuits at home lets us enjoy a luxurious treat anytime without relying on store-bought chocolates. The process is straightforward and rewarding, giving us full control over the flavors and quality.
These biscuits are perfect for sharing with loved ones or gifting during special moments. With the right ingredients, tools, and techniques, we can recreate that iconic combination of hazelnut, chocolate, and wafer in our own kitchens.
By following the recipe and storage tips carefully, we ensure every bite stays fresh and indulgent. Let’s dive in and bring a bit of that Ferrero Rocher magic to our homemade baking adventures.
Frequently Asked Questions
What ingredients are needed to make Ferrero Rocher-inspired biscuits?
You need all-purpose flour, cornstarch, unsalted butter, powdered sugar, toasted hazelnuts for the dough, Nutella, heavy cream, chopped hazelnuts for the cream filling, and semi-sweet chocolate with vegetable oil for coating. Optional garnishes include whole toasted hazelnuts, crushed wafer crumbs, and edible gold dust.
What equipment is essential for making these biscuits?
Key equipment includes mixing bowls, an electric mixer, measuring tools, a sifter, spatula, baking sheet, parchment paper, cooling rack, food processor, double boiler or microwave-safe bowl, dipping tools, small saucepan, and a piping bag.
How do I prepare the biscuit dough?
Toast hazelnuts first, then cream butter and sugar, mix in dry ingredients through a sifter, and fold in ground hazelnuts. Chill the dough before shaping into balls for baking.
What is the process for making the hazelnut cream filling?
Whip Nutella and heavy cream until fluffy, then gently fold in chopped toasted hazelnuts, creating a creamy filling that mimics the Ferrero Rocher center.
How should I bake the biscuits to get the perfect texture?
Bake in a preheated oven at 325°F (163°C) for 12 to 15 minutes. The result should be a tender crumb with a crisp exterior that holds well for filling and coating.
How do I assemble and coat the Ferrero Rocher biscuits?
Fill cooled biscuits with hazelnut cream, sandwich them, and chill for 15 minutes. Dip each in melted chocolate mixed with vegetable oil, then refrigerate to set the coating.
What are some tips for storing these biscuits to keep them fresh?
Store at room temperature in an airtight container for 3-4 days, refrigerate up to 2 weeks with parchment paper between layers, or freeze individually wrapped for up to 1 month. Avoid humidity and strong odors.
Can these biscuits be gifted or used for special occasions?
Yes, garnishing with toasted hazelnuts, crushed wafers, and edible gold dust makes them elegant gifts or celebration treats with an authentic Ferrero Rocher look and flavor.
Is it difficult to make these biscuits from scratch?
No, the recipe is straightforward with clear step-by-step instructions. It requires basic baking skills and common kitchen tools, allowing you to enjoy the classic Ferrero Rocher taste at home.
What flavor and texture do these biscuits capture?
They combine creamy hazelnut filling, crunchy wafer texture, buttery biscuit, and rich chocolate coating, closely mimicking the signature taste and luxurious mouthfeel of Ferrero Rocher chocolates.