Who doesn’t love Ferrero Rocher chocolates? Ferrero’s are one of my favourite treats so I just had to create a more wholesome recipe to mimic the original! I make these treats quite often so I have something in the fridge to fight any chocolate cravings that come knocking. The combination of the protein from the nuts, the fibre from the millet flakes and the sweetness from the honey makes them super-satisfying (not to mention the fact that these are any chocoholics dream).
I picked up my mini muffin tray in a homeware shop and I use it even more than I thought I would. Naturally the tray will help your cups retain their shape, but if you don’t have one, just double up your mini muffin cases and use a flat baking tray; the recipe will still work fine.
Makes 16 mini cups.
- 1/2 cup cacao butter (65g)
- 1/3 cup good quality cocoa powder (45g)
- 1/3 cup maple syrup/honey (80ml)
- 1/2 teaspoon vanilla essence
- 1/2 teaspoon instant coffee granules
- Pinch of salt
- 2/3 cup millet flakes
- 1/3 cup desiccated coconut (35g)
- 100g smooth hazelnut/almond butter
- Whole hazelnuts (approx. 16)
- Toppings: flaked almonds, desiccated coconut, goji berries, etc.
- Place the mini muffin cases into your muffin tray. Melt the cacao butter in a bowl over a saucepan of water on medium heat (bain-marie) – make sure the bottom of the bowl is not touching the water.
- Once your cacao butter has melted into liquid, add in the cocoa powder and stir until smooth and glossy. Add in the maple syrup/honey, vanilla essence, coffee and a pinch of salt and stir.
- Remove the bowl from the heat and add in the millet flakes in two halves, stirring after each time. Add in the desiccated coconut.
- The mixture will look lumpy but still glossy and loose, almost like rice-krispie buns!
- Using a teaspoon, place just under half of the chocolate mixture into your 16 cases and ensure the bottom of the case is completely covered. Set the chocolate mixture aside.
- Carefully place one hazelnut in the centre of the case, then cover with a teaspoon of hazelnut/almond butter.
- Spoon the remainder of the chocolate mixture on top of the hazelnut filling, making sure the filling is completely encased in chocolate. Use the back of the teaspoon to even out the top.
- Decorate the top with goji berries, desiccated coconut, flaked almonds or whatever takes your fancy. Try to resist the urge to eat them with a spoon…
- Once the chocolate has cooled, place in the fridge for 2 hours to firm up. These beauties will last about a week in an airtight container in the fridge.