Ferrero Rocher Bonbons

Heat the heavy cream just until it starts to simmer. Add the milk chocolate pieces (250 g) and let them sit for 1 minute. Stir until smooth, then add the crushed hazelnuts and mix well. Let the mixture cool down, then cover and place it in the fridge.

Once the ganache has firmed up, you can start shaping the chocolate balls. Take a bit of the hazelnut ganache and roll it into a ball with your hands. Repeat this process for the rest of the ganache.

Cut a waffle into three equal pieces.

For some variety, here are two ways to make these bonbons.

First option: Open a waffle and place a chocolate ball on one half, then cover it with the other half. Gently press down and use a knife to spread the filling evenly.

Second option: Take a waffle and place a chocolate ball on top. Use a knife to spread the ganache until the top is smooth.

Melt 250 grams of milk chocolate in a double boiler with a bit of sunflower oil. Add crushed hazelnuts and stir well. Pour the chocolate mixture into a small deep bowl.

Dip each waffle bonbon into the melted chocolate one by one.

Place them on a sheet of baking paper and let them sit until the chocolate has fully hardened.