keto

Ferrero rocher

chocolates

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Yield: 40-45 chocolates (around 20-25g each)

Serving Size:  2 chocolates (20 servings per recipe)

  • 2 cups (400-450g) keto chocolate hazelnut spread (1 batch of this TPH nutella recipe: click here)

  • 1/4 cup (25g) toasted whole hazelnuts (around 40-45 individual nuts, AKA filberts)

  • 1 + 1/2 cups (340g) keto chocolate (milk or dark, DIY recipe: click here)

  • 1/4 cup (10g) keto whey crisps (OR unflavored pork rinds, OR keto cereal such as Catalina Crunch)

  • 1/2 cup (70g) toasted finely chopped hazelnuts


 

Directions:

1. First prep the keto Nutella dupe, I did it by making homemade hazelnut butter as you can see in the video above (check the  TPH keto Nutella recipe page for more info on how to do that), but I didn't let the blender grind as long as I should have (laziness..) so it ended up less smooth than it could've been. An easier option than making it DIY is to use prebought hazelnut butter, but that stuff is expensive so instead, you can sub in almond butter, honestly, you won't notice a huge difference as long as you use real hazelnuts for the rest of the recipe.

2. Let the Nutella chill until firm and scoopable, the fridge works quickly for that. Scoop out 1/2 Tbsp sized bits of the nutella (I used a whole Tbsp cookie dough scoop, then split that scoop in half), press a whole hazelnut into the center of the nutella and roll it into a sphere in your palms. Continue this process until all the whole hazelnuts have been tucked into nutella spheres. Freeze for at least 15 minutes.

3. Prep your finely chopped hazelnuts and the crispies until they are both about the same small size (see the video above), just be careful not to let them turn into powders!

4. Melt the keto chocolate (if using unsweetened 98%-100% cacao chocolate, just add a few drops of liquid stevia or monk fruit concentrate until it tastes to your liking), and split it evenly between two small bowls (see video above). Mix the chopped hazelnuts into one bowl and the crushed crispies into the other.

5. Dip the frozen nutella spheres into the crushed crispies mixture first, fully coating it, and then using two forks to lift it out and let some of the excess drip off (see video above). Set back on a non-stick surface OR use a half-sphere chocolate mold to help it keep its sphere shape as it sets. Repeat with all spheres. Freeze again for 15 minutes.

6. Repeat that entire process again using the chopped hazelnut chocolate mixture. Once set, serve and enjoy. Keep stored in an air-tight container at room temperature for about 1 week, in the fridge for 2-3 weeks, or in the freezer for 1-2 months. They taste best at room temperature, but out of the fridge they are extra crunchy if you're like me and prefer that. :)

CHEATER'S EASY METHODs:

--use premade hazelnut or almond butter as I mentioned in the first step when making the nutella

--to save some expensive chocolate, skip the last step, and instead warm the outer layer of the chocolates in your palms by rolling them around (see video above) until it is just a bit sticky, then roll the spheres in the dry chopped hazelnuts (no chocolate mixed in) until fully covered. They look more homemade like this but taste very similar! When starting the whole recipe, just prep half as much chocolate.

 

INGREDIENT SOURCING:

Powdered Erythritol: https://amzn.to/2JnVpnE

Allulose: https://amzn.to/2sFH3YH

Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Almond Butter: https://amzn.to/2DL6KgR

Hazelnut Butter: https://amzn.to/2TzVo7e

Cacao Powder: https://amzn.to/2EtyqXy

Vanilla Extract: https://amzn.to/2XgBsFX

Vanilla Bean Powder: https://amzn.to/2uclToy

Sea Salt: https://amzn.to/2xYwRzt

Steam-Refined Coconut Oil:  https://amzn.to/2DbX0uX

Keto Chocolate: http://amzn.to/2ykIZKT

99% Cacao Chocolate (unsweetened): https://amzn.to/38tzXcf

Liquid Stevia: http://amzn.to/2GD9V8k

Liquid Monk Fruit: https://amzn.to/2sPL3pJ

Hazelnuts: https://amzn.to/2v2rTRj

Keto Whey Crisps: http://amzn.to/2G0cXnS

Crushed Pork Rinds: https://amzn.to/366UGB9

Unflavored Keto Cereal (it has sucralose unfortunately): https://amzn.to/30vN6ie

Chocolate Catalina Crunch: https://us.catalinacrunch.com/products/catalina-crunch-dark-chocolate-cereal

EQUIPMENT USED:

Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z

Kichen Scale: https://amzn.to/2LjURAm

1 Tbsp Cookie Dough Scoop: http://amzn.to/2GWJCLB

Silicone (flexible) Half-Sphere Molds: https://amzn.to/361GkBS

Polycarbonate (hard) Half-Sphere Molds:  https://amzn.to/2NDWrPw

Vitamix Heavy-Duty Blender (easiest way to make the hazelnut butter yourself): https://amzn.to/2oowOc7

Food Processor (harder way to make the hazelnut butter yourself): https://amzn.to/3642bsw

Pyrex Glass Bowl Set: https://amzn.to/2u8RGXE

Plastic Mixing Bowl Set + Measuring Cups: https://amzn.to/2NFnN81

Nonstick Baking Parchment: https://amzn.to/2rpTKVY

Nonstick Baking Mat: http://amzn.to/2GXkqEC

Measuring Cups: https://amzn.to/2G8EzrT

Angled Liquid Measuring Cup: https://amzn.to/2uV3ugi

Magnetic Measuring Spoons: https://amzn.to/2QVq6U5

Micro Measuring Spoons: https://amzn.to/2K9W7ap
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)

ADVERT ALERT:

Yup, all those links up there are affiliate links which means you can support my work by buying stuff through those links! It is of course not required and I still encourage everybody to do your own research on what products to use. None of those are brand-sponsored links, I don't have any affiliation with those individual companies, it's just Amazon who pays me a tiny tiny percentage of what y'all buy on Amazon if you choose to use those links because they like that I send you to their site. If this affiliate program didn't exist I would still show y'all these links because it's useful to know where I source my ingredients and tools. Currently with 50k subscribers this affiliate program makes me between $80-$110 USD per month, which just about covers my ingredient costs. If you want to more directly support my work, join as a Patreon member to get behind-the-scenes access, or buy one of my eCookbooks, or the FREE option is to just share my youtube channel with everyone you think might like it. Sharing helps me grow better than anything else. :) 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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