Ferrero Rocher

Instructions

1. Preheat oven to 350°F (175°C). Spread whole hazelnuts on a baking sheet and roast for 10-12 minutes until fragrant. Allow to cool, then rub with a towel to remove skins.
2. Melt the milk and dark chocolate together in a heatproof bowl over simmering water (double boiler method) or in the microwave in short bursts, stirring until smooth.
3. Stir in the vegetable oil, vanilla extract, and a pinch of salt into the melted chocolate. Set aside to cool slightly.
4. In a small bowl, mix the hazelnut praline paste until smooth. If it's too thick, warm slightly over low heat.
5. Take a whole hazelnut and cover it with a small amount of praline paste to form a ball. Repeat with remaining hazelnuts.
6. Break wafer sheets into small pieces and press around each praline-coated hazelnut to form a rough ball shape.
7. Dip each wafer-covered hazelnut ball into the melted chocolate mixture, ensuring it is fully coated.
8. Immediately roll the chocolate-coated balls in chopped hazelnuts, pressing gently so they adhere.
9. Place each coated ball on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to set.
10. Store Ferrero Rocher in an airtight container in the refrigerator if not serving immediately.