Homemade Ferrero Rocher

Please scroll down for English version

Ovim kuglicama ne treba dugacak uvod, mislim da dovoljno govori pogled na presek :)



Potrebno:
100 gr lesnik napolitanki
150 gr lesnika
200 gr Nutelle (ja sam koristila crunch verziju krema)
150 gr cokolade za kuvanje ili mlecne cokolade
4,5 kasike ulja



Zagrejati rernu na 180 stepeni. Lesnike rasporediti u pleh pa staviti u rernu na 8-10 minuta. Izvaditi ih, ostaviti da se prohlade, skinuti im opnu, a zatim ih fino iseckati.
Napolitanke grubo izlomiti, dodati seckane lesnike i Nutellu pa sve fino izgnjeciti rukama da se poveze. Uzimati po kasicicu smese i oblikovati malene kuglice (ako vam je smesa premekana ostavite je 15-30 minuta u frizideru pre oblikovanja kuglica). Sloziti ih na tacnu pa ih staviti u frizider na 45 minuta (moje su stajale oko dva sata) da se dobro stegne i rashlade.
Istopiti cokoladu sa uljem na laganoj vatri pa umakati rashladjene kuglice. Ostaviti glazuru da se stegne a zatim posluziti.

Ako vam je u kuci pretoplo (kao sto je meni) obavezno ih drzite u frizideru.
Od ove smese dobila sam 38 kuglica. 
 



English version:
Homemade Ferrero Rocher
(recipe adapted from here)
 
100 g hazelnut wafer biscuits, crushed
150 g hazelnuts
200 g Nutella (I used crunchy hazelnut chocolate spread)
250 g semi-sweet dark chocolate (or milk chocolate) (I used 150 gr chocolate+4,5 tablespoons oil)
 
Preheat the oven to 180C. Spread out the hazelnuts on a rimmed baking sheet and roast them in the oven for 8-10 minutes, until they are warmed through and aromatic. Remove from the oven and let cool and rub their skins off with a tea towel. Finely chop the hazelnuts. Combine the wafer biscuits, chopped hazelnuts. Add Nutella and mix them with hands. Roll approximately 1 heap teaspoon of the mixture into ball. Repeat and you should get around 30-40 balls depending on the size. (If the mixture is not firm enough to roll, put it in the refrigerate for 15-30 minutes until it's firm enough to roll into balls.)
Put them in the refrigerator for 45 minutes to firm up. Melt the dark chocolate and let it cool. Remove the balls from the refrigerator and dip them into the melted chocolate until well coated.
Let them set in room temperature or in the refrigerator if the weather is too hot.