Ferrero Rocher Truffles

We seriously can’t go past a Ferrero Rocher (or 3) for a decadent treat, so using those little gold-wrapped bites of deliciousness as inspiration for our own home-made gourmet chocolate truffles seemed like a no-brainer.

Our rich, dark and healthy Lover’s Latte is a feature of this recipe and with ingredients like Maca, Horny Goat Weed, Tribulus and Damiana it adds a real something extra to these truffles. Horny Goat Weed, Tribulus and Damiana are ancient aphrodisiac herbs which have traditional uses for increasing energy, vitality, libido and physical rejuvenation.

We always love highlighting the nutritional benefits of the ingredients used in our recipes, and treats are no exception. Chocolate (the darker the better - and our Lover’s Latte is 75% pure, organic cacao) is a rich source of polyphenol antioxidants. Hazelnuts are a great source of Manganese, Vitamin E and Magnesium. Maple is a source of Manganese and Riboflavin (one of the B vitamins) and also provides antioxidant polyphenols. Overall this recipe is a great source of healthy fats and is much lower in sugar than most chocolatey treats!

Ingredients

PANTRY ITEMS

1 cup smooth hazelnut butter (or your fave nut butter)

110 g whole hazelnuts, skins removed

2 tbsp Maple Syrup

Pinch of Pink Himalayan Salt

125g Dark Chocolate Buttons

NUTRA ORGANICS PRODUCTS

2 tbsp Lover's Latte

Method

Preheat oven to 180°C. Spread the whole hazelnuts, in a single layer, evenly over a baking tray. Roast in oven for 10 minutes or until the hazelnuts are aromatic and lightly toasted.
Set aside 12 hazelnuts and crush the remaining hazelnuts by pulsing in a food processor or chopping them with a knife until small pieces form.
Place nut butter, Lover’s Latte, maple syrup, and salt to a bowl and stir to combine.
Shape into 12 balls, then place a hazelnut into the centre of the ball.
Place the chopped hazelnuts in a bowl and roll the balls in the chopped nuts until fully coated.
Place them on a tray and into the fridge to set.
Melt chocolate buttons over a double boiler (bowl placed over a saucepan of boiling water), allow to cool for a few minutes.
Drop 1 to 2 truffles at a time into the melted chocolate and swirl them around.
Use a fork to lift the truffles out of the chocolate. Allow any excess chocolate to drip off.
Place the coated truffles on a wire rack over a tray covered with a piece of baking paper.
Repeat until all of the truffles are covered with chocolate coating.
Place in the fridge to set.