Been missing Ferrero Rocher since you went gluten free? Well Geoff has. It used to be one of his holiday favorites, so this year we decided to try to make some that were gluten free. The results were incredible – although perhaps not as pretty as those little gold and silver foil-wrapped balls of chocolate! We did, however, feed them to some unsuspecting gluten eaters who all said they liked these even better than the original. In fact, they
ordered requested we make more! If you like nutella and chocolate then this is the recipe for you!
What you’ll need:
1 cup of nutella
1 cup of lightly crushed rice Chex
1 1/2 cups of chocolate pieces, melted
Approximately 18 whole hazelnuts (can be toasted in 250 degree oven for 5 to 7 minutes)
Optional: Chopped hazelnuts
What you’ll do:
Cover a cookie sheet with parchment paper and set aside.
In medium bowl, mix together the Nutella and the lightly crushed rice Chex.
TIP: To lightly crush the Chex, just pop them between your thumb and index finger.
Drop the Nutella mix by spoonfuls onto the parchment. Press one hazelnut into the top of each mound.
Place these mounds in the freezer for about thirty minutes to make them nice and firm.
Before removing the mounds from the freezer, melt your chocolate in double boiler or microwave.
TIP: Microwave on half power for 2 minutes. Remove and stir until smooth.
Using a small fork or pick, dip each mound into the chocolate and set back on the parchment. Sprinkle with chopped hazelnuts if using.
TIP: We used President’s Choice Milk Chocolate Chips which taste fantastic; however, the melted chocolate was a bit thick for simple dipping. Our first batch of candy turned out to be the size of fast balls and the ratio of chocolate to filling was off. To compensate we opted to paint the chocolate onto the mounds. First we spread small circles of chocolate onto some parchment – just large enough to cover the bottom of each mound. Then we set each mound onto its own circle. Finally, using a pastry brush, we painted the chocolate onto the candy filling. The results may not be the prettiest, but they were extremely tasty!
However you do it, once you have coated the filling with chocolate place candy in the fridge to set. Store in an airtight container in the fridge.
Like this? You might also like our gluten free recipes for:
stuffed raspberries (also good dipped in chocolate!)
Photo credit gf and me 2013