I made this for the Blogger’s Meet which took place two weeks back in Chennai. I think you might have read about it in my posts. This was one of the items in the goodie bags which I gave to my friends. I tried to replicate the famous Ferrero Rocher chocolate in this recipe. I picked those cute wafer half spheres during my last visit to Chennai and have postponed the preparation for so long. But once the meet was organised, I thought of doing it as part of the goodie bag. First I placed them in paper cups but finally I covered them in foil and packed them as I was travelling. Though there are some differences when compared to the original ferrero rocher. I haven’t used hazel nuts as they are so expensive here. But I used crispy white chocolate ( you can also use any roasted nuts) for the inner most part and cashew for the outermost topping. When I was trying my new Micro Wave Oven, I tried melting the white chocolate. But it was over heated and it turned into brownish crumbles. As I couldn’t do any thing to bring it back, I had it stored in a container. I usually munch on them as I love that caramelized sweet white chocolate. I used them in this recipe. My daughter loved the chocolates but I could only give her a few as they were supposed to be presented. But still she was satisfied with her portion and loved it.
The major problem I faced with the recipe is the wafer spheres went soggy. Though they tasted good, there was no crunch in the wafer layer as the inner ganache was cream based and the wafer has absorbed the moisture and I was so much disappointed. I was breaking my head about any solution to the problem and I got one while I visited Hotel E in Chennai. When the Bakery chef was demonstrating chocolate mousse for us, he used rice crispies in the mousse and they were coated with chocolate. He told us that usually rice crispy treats will go soggy when paired with mousse but the chocolate coated ones will not go soggy. Then came the light bulb moment. If I had coated the interiors of the wafer balls with chocolate, then they would never turn soggy. So next time I will make sure to coat the wafers with chocolate before adding the filling. Though this post will not have that photo, if you are making this at home, then please coat the wafers with chocolate.
Makes 60 Chocolates
For The Inner Filling:
Dark Chocolate / Compound- 500 gm
Amul Low Fat Milk-200 ml
Chopped Nuts / Caramelized White Chocolate -1/2 cup
Ferrero Wafer Balls – 1 pack
Dark Chocolate – 500 gm
Roasted Broken Cashew – 1 cup
Chop dark chocolate and place it in a bowl.
Heat cream. Remove from flame once it is piping hot and is about to boil and pour it on the chopped chocolate.
Let it sit on counter for five minutes. Keep on swirling the bowl to mix chocolate and cream.
With a spatula mix them until you get a smooth creamy mixture.
If you feel that there are still chocolate lumps left in the mixture, place it on a double boiler and stir until it is smooth. You can also microwave it on medium for 10 seconds alternatively.
Cover bowl with cling wrap and set aside for 4-5 hours or until thick.
Now add the white chocolate or the nuts and mix it well.
Melt dark chocolate in a double boiler or microwave.
Using a pastry brush, brush the chocolate in the interiors of the wafer balls.
Set aside until the chocolate is set.
Now with the help of a small spoon, fill the balls with the white chocolate and ganache mixture.
Place two half spheres to form a ball.
Finish with all the balls and chill them for 30 minutes.
Now melt chocolate again.
Roast the broken cashew and place it in a plate.
Now dip each wafer ball in chocolate and place it on the cashew nuts.
Allow it to set for 10 minutes in fridge.
Place them in a paper liner or cover it with a foil and store in air tight box.
Do not forget to coat the balls with chocolate before filling