Ferrero Chocolate

There is a new chocolate delight from the Ferrero Chocolate people. It is the company's first dark chocolate treat and it is called Ferrero Rondnoir.



It had to have been one of the most interesting chocolates I've ever tried. What made it so interesting? The layers! Layers and layers of different tastes and textures.


First, you have the little tiny pieces of chocolate on the outside, then comes the wafer, after that is - the soft, creamy chocolate - and in the very middle is a regular piece of dark, chocolate!


Speaking of Ferrero Rocher, I came across a great recipe for Ferrero Rocher cupcakes. The hazelnut extract might be a difficult to find at your corner deli store but if you google "hazelnut extract" you come up with a a whole bunch of sources.

Make a chocolate hazelnut cupcake and give it a gooey ganache filling (like the gooey surprise in the chocolate) and top it with a chocolate ganache with hazelnuts bits in it and you have a Ferrero Rocher Cupcake. To complete the visual use gold cupcake wrappers.


Ferrero Rocher Cupcake Recipe




The cupcake recipe came from Laura of Sweets Made Here.


1/2 c boiling water
6 T unsweetened cocoa powder
1/4 c milk
1/2 t vanilla extract
1 T hazelnut extract
1/2 c unsalted butter, softened
10 T dark brown sugar
6 T granulated sugar
2 large eggs
1 c all-purpose flour
1/2 + 1/8 t baking soda
1/4 t salt

In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk, vanilla, and hazelnut extracts. In a large bowl, beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition. Into another bowl, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition. Fill each wrapper slightly more than 1/2 way. They will rise a lot. Bake in a preheated 350F oven for about 18 minutes. Cool on a wire rack.


The Gooey Chocolate Hazelnut Filling Recipe

If you have some Nutella around, I think you could easily just fill this with Nutella. If not:

1/2 cup heavy cream
1 c semisweet chocolate chips
2 t hazelnut extract

Bring heavy cream to a boil. Pour over chocolate chips to melt them. Add extract. Mix until fluffy. Let cool. Cut a cone in each cupcake and put a teaspoon or two of the ganache in. Replace the cone.

The Chocolate Hazelnut Ganache Recipe

This is the ganache recipe from Sweets Made Here. The only change I made was that rather than putting hazelnuts on top as she did, I mixed 1 Cup of toasted, ground hazelnuts into the ganache before spreading.

1/2 c heavy cream
8 oz good semi-sweet chocolate chunks
2 T light corn syrup
2 t hazelnut extract
Heat the cream on the stove until it boils. Pour over the chocolate and stir to melt, adding the corn syrup and hazelnut extract.