Vegan Ferrero Rocher Chocolates

Uh yeah. Ok they aren’t round cos ain’t nobody got time for that. But tell me you care when you have a crisp chocolate outer encrusted with hazelnuts filled with a Nutella-style creamy inside.

Recipe

INGREDIENTS:

• 150g dark chocolate
• 1 cup blanched hazelnuts (+ 2 tbsp extra, finely chopped or roughly processed)
• 2 tbsp cocoa
• 2 tbsp maple syrup

METHOD:

1. Melt chocolate in a bowl over simmering water.
2. Take 1 tsp of melted chocolate at a time and use this to thinly coat each chocolate mould.
3. Place coated mould in freezer for 5 minutes for chocolate to set.
4. Blitz hazelnuts in a food processor until extremely fine. The oils will begin to be visible and the consistency of the nuts will become almost dough-like.
5. Add the cocoa and sugar and blitz again until well combined.
6. Take moulds from freezer and push a spoonful of ‘nutella’ mixture into each before topping and sealing with another layer of melted chocolate.
7. Before chocolate sets, sprinkle some of the remaining chopped hazelnuts on each and place mould in freezer again until set.
8. When they’re ready, each chocolate will easily pop out of the moulds.
9. Now chomp the bastards before someone gets there first.