Quick 30-Minute Ferrero Rocher Truffles with Molten Nutella Core Step-by-step instructions

Before you start

Before starting, make sure you have a baking sheet lined with parchment paper ready. Measure out the chocolate hazelnut spread, crush the biscuits, and have the labneh and cocoa powder measured.

Chop the roasted hazelnuts finely. Melt the milk chocolate just before dipping, or keep it warm over a pan of simmering water. The truffles are best assembled quickly, so have all your components ready to go.

Instructions

Freeze and Crush

1. 1Freeze the Nutella centers
   Line a small baking sheet with parchment paper. Using a teaspoon, scoop out 12 rounded spoonfuls of chocolate hazelnut spread and place them onto the prepared sheet. Freeze for 30 minutes until rock solid.
   Look for The Nutella mounds are firm to the touch and hold their shape.
   Tip Use a small cookie scoop for even, round portions.
2. 2Crush the biscuits into crumbs
   Place the Petit Beurre biscuits in a food processor and pulse until finely crushed. Transfer the crumbs to a mixing bowl.
   Look for The crumbs are fine and uniform, no large pieces remain.
   Tip For extra-fine crumbs, sift after processing.

After this phase, you should have a tray of frozen Nutella mounds and a bowl of fine biscuit crumbs. The Nutella should be solid enough to hold its shape when touched. The crumbs should be fine and uniform, with no large chunks. This phase is all about preparation, so take your time to ensure the centers are properly frozen and the crumbs are finely ground.

Assemble and Coat

3. 3Make the cocoa biscuit dough
   Add the labneh cream cheese and cocoa powder to the biscuit crumbs. Knead with your hands until a pliable dough forms. If the dough is too sticky, add a little more cocoa powder; if too dry, add a teaspoon of labneh.
   Look for The dough is smooth, holds together, and doesn't crumble.
   Tip Work quickly so the dough doesn't soften too much.
4. 4Wrap the dough around the frozen centers
   Remove the frozen Nutella mounds from the freezer. Take a small piece of the biscuit dough and flatten it in your palm. Place one frozen Nutella mound in the center, then wrap the dough around it, sealing the edges. Roll gently between your palms to form a smooth ball. Repeat with the remaining mounds and dough.
   Look for Each ball is round and fully sealed, with no Nutella peeking through.
   Tip Work with one ball at a time, keeping the rest in the fridge.
5. 5Melt the chocolate with hazelnuts
   Melt the milk chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave in 20-second bursts, stirring until smooth. Stir in the finely chopped roasted hazelnuts until well combined.
   Look for The chocolate is glossy and the hazelnuts are evenly distributed.
   Tip Don't overheat the chocolate; it should be just melted and smooth.

You'll have a batch of truffle balls wrapped in biscuit dough, ready for dipping. The dough should be smooth and pliable, and the balls should be round and sealed.

The melted chocolate should be glossy and warm, with the hazelnuts evenly distributed. This is the most hands-on part, so work efficiently to keep the dough and chocolate at the right consistency.

Chill and Reveal

6. 6Dip the truffles in the chocolate shell
   Using a fork, dip each truffle ball into the melted chocolate-hazelnut mixture, turning to coat completely. Lift the truffle out, allowing excess chocolate to drip off, then place it back on the parchment-lined sheet. Repeat with all truffles.
   Look for Each truffle is fully coated with a textured, nutty shell.
   Tip Tap the fork gently on the bowl edge to remove excess chocolate.
7. 7Chill until set
   Refrigerate the truffles for at least 10 minutes, or until the chocolate shell is firm to the touch. Slice one in half to reveal the crisp hazelnut shell, chewy cocoa biscuit ring, and molten Nutella lava core.
   Look for The shell is hard and crackles when sliced; the center is still molten.
   Tip For a clean slice, use a sharp knife and wipe it between cuts.

The truffles are chilled and the chocolate shell is firm. When you slice one, you should see a crisp hazelnut shell, a chewy cocoa biscuit ring, and a molten Nutella core. The shell should crackle when you bite into it, and the center should be gooey and rich. This is the moment of truth—the truffles are ready to serve.

Common mistakes

One common mistake is not freezing the Nutella long enough. If the centers are too soft, they'll leak out when you wrap them in the dough. Make sure they're rock solid before wrapping. Another pitfall is overworking the biscuit dough, which can make it tough.

Knead just until it comes together. When dipping, don't let the chocolate get too hot, or it will melt the frozen centers. Keep the chocolate at a warm, but not hot, temperature. Finally, be gentle when dipping with a fork to avoid breaking the truffles.

How to tell it’s done

The truffles are done when the chocolate shell is firm to the touch and the truffles are chilled through. To check, gently press the top of a truffle—it should feel solid. For the ultimate experience, slice one in half and look for the molten Nutella center.

If the center is still solid, let the truffle sit at room temperature for a few minutes before serving. The truffles are best enjoyed within a few hours of chilling, when the center is still slightly molten.