Whip up a batch of our homemade keto nutella and refrigerate until set. Make sure the end result is not too runny, so the chocolate truffles can be easily shaped (adding a solid oil at room temperature such as coconut oil or ghee helps). Top tip: feel free to use a store-bought hazelnut butter to speed up the process (or if you don't have a powerful food processor/blender). 

If your hazelnuts do not come pre-toasted: preheat oven to 300°F/150°C. Place the hazelnuts in a rimmed baking tray and toast them until lightly golden and fragrant (10-14 minutes). While still warm, wrap them in a kitchen towel and rub vigorously to remove the skins (some bits will remain, worry not!). 

Set aside 16 hazelnuts (for your centers) and finely chop up the rest. I highly enjoyed leaving some larger bits for extra crunch though! Set aside. 

Assemble your Ferrero Rocher by taking a tablespoon of hazelnut butter, flattening it and folding a hazelnut onto the center (see post for reference). Roll in hazelnuts (be very generous!), and refrigerate until set (about 20 minutes). 

Melt the chocolate with the coconut oil over a water bath (or do short bursts in the microwave). Feel free to adjust thickness with coconut oil to make coating easier. Set aside to come to room temperature while your hazelnut truffles are chilling. 

Line a baking tray with parchment paper or a baking mat. Dip the set Ferrero Rocher in the melted chocolate, transfer to the prepared tray and refrigerate for a few minutes to set. Wrap in gold foil paper (optional, but highly suggested!). These keep well in the fridge for about a week and in the freezer for three months.