Hazelnut Rocher are addictive chocolate covered clusters of almonds, hazelnuts and cereal.
I am nuts about chocolate. NUTS! And just as nutty about nuts. Bring them together and we get the most deliciously addictive clusters of Hazelnut Rocher! They are much like the shell of a Ferrero Rocher, but better in my humble opinion. They are home-made, after all!
They're also very easy and quick to make, which makes them the perfect in-a-pinch treat. You know, for those people who love to show up unannounced around dinner time. You know exactly who you are. 😉 They keep well in an airtight container if made ahead. However, they get eaten pretty quickly, so keeping a batch on hand may not be the best idea, especially where your hips are concerned.
I must admit, until about a year ago, we didn't normally reach for hazelnuts when we're stocking up on nuts. Unlike pistachios, cashews, almonds and pecans, which we keep on hand for snacking, we only purchased hazelnuts when needed for baking. After using them in a few recipes in class last year, we got into the habit of including them on the grocery list. They are great on salads, as a snack and blended up as a spread.
Like all nuts, hazelnuts are very rich in oil - 64%. Can you guess three of the more widely used nuts with a higher oil content? Macadamia, pecans and brazil nuts at 74%, 70% and 65% respectively. Almonds, the other nut used in this Hazelnut Rocher, comes in at 55%.
These Hazelnut Rocher are among the simplest of confections, but are huge on taste. I made a whole bunch for gifting over the holidays and they were hugely popular. The Dude and I may have eaten as many as we packaged.
Feel free to mix things up with any variety of nuts, even dried fruit like cranberry, if that's your thing. Make sure whatever you use has low moisture content, so as not to take away from the crunch, ruin the chocolate or shorten the shelf-life of the confection.
Give them a try! Just know that I'll not be held responsible if when you become hooked.
More Chocolate Confections:
Cashew Butter Cup Chocolate Hearts
No-Bake Vanilla Wafer Butter Cups
Ingredients
- 100 grams slivered almonds
- 10 millilitres liquid egg white
- 15 grams granulated sugar
- pinch of salt
- 100 grams whole hazelnuts
- 100 grams feuilletine you may substitute frosted flakes or corn flakes
- 400 grams dark chocolate, tempered
Instructions
- Preheat oven to 350ºF.
- Line two baking trays with parchment paper.
- In a bowl, toss together the almonds, egg white, sugar and salt.
- Spread the almond mixture onto one of the parchment-lined trays in an even layer.
- Spread the hazelnuts onto the other parchment-lined tray. Place both trays in the oven.
- Bake the almond mixture until golden brown, about 10 minutes. Bake the hazelnuts until golden and fragrant, about 5 to 8 minutes.
- Remove hazelnuts and rub in a towel to remove the skins. Use a knife to coarsely chop or crush the roasted, peeled hazelnuts. Place in a bowl.
- Remove the almonds and add to the bowl with the hazelnuts. Add the feuilletine.
- Stir in the tempered dark chocolate.
- Spoon the mixture onto a clean parchment-lined tray and allow to set.
Paula says
Very impressed that you made your own rocher! Though, given what you create in your kitchen I know I shouldn't be. You never cease to inspire and amaze me.
I Sugar Coat It! says
That is super sweet of you , Paula! I think you would most definitely love these.
Deb|EastofEdenCooking says
Easy to make and big on flavor, I'm listening! The ingredients list is sublime. You would find me eating it by the spoonful... An exceptional recipe Jacquee!
I Sugar Coat It! says
They are irresistible! Perfect cure for the sweet munchies.
Kelly - Life Made Sweeter says
These are so creative! I absolutely love the hazelnuts and dark chocolate combo and would have a hard time stopping at just one! They sound incredible!
I Sugar Coat It! says
Totally addictive, Kelley!!