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Ingredients
Scale
- 3/4 cup (222 g) Nutella
- 15 Ferrero Rocher, roughly chopped
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 1/2 tsp vanilla extract
- Chopped hazelnuts and sea salt, for sprinkling
Instructions
- Scoop Nutella into portions and freeze.
- Preheat oven to 350°F (175°C).
- Mix flour, cocoa powder, baking powder, and salt in a bowl.
- Cream butter with brown and granulated sugar until fluffy.
- Add egg yolks and vanilla to the mixture and combine.
- Gradually add dry ingredients, mixing until just combined.
- Fold in chopped Ferrero Rocher.
- Shape dough, place frozen Nutella ball inside, and roll into a ball.
- Bake for 10-11 minutes and shape while warm if desired.
- Cool and sprinkle with hazelnuts and sea salt.
Notes
Ensure Nutella is well-frozen to prevent leaking.
Chill dough if it’s too soft before baking.
Experiment with different fillings for variety.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 180
- Sugar: 9
- Sodium: 100
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 20