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@oaklee552:

Oaklee
Oaklee
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Region: US
Tuesday 25 August 2026 03:39:51 GMT
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djgoose69
Kenz :
yh what we recording
2026-08-25 04:09:10
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A Ferrero Rocher has 14 ingredients and the second one is palm oil. Mine has 5 🌰 5 free recipes — link in my bio Hazelnut nougat • 2 cups (280 g) roasted hazelnuts • 3 tbsp maple syrup • ½ cup (50 g) almond flour • 1 tsp vanilla extract • Pinch of salt Crunchy center & coating • 250 g dark chocolate (70% or higher) • 1 tbsp coconut oil • ½ cup (70 g) roasted hazelnuts, chopped Roast the hazelnuts 10 minutes at 350°F / 175°C, then rub them in a towel while still warm to remove the skins — that's when they come off easily. Blend most of them 8 to 12 minutes until you get a smooth, runny butter, scraping the sides as you go. Then add the maple syrup, vanilla, almond flour and salt and blend again until you get a soft nougat texture — the food processor is what gives you the smoothest result. Stir some chopped hazelnuts into a little melted chocolate, drop small clusters onto parchment and freeze until firm. Wrap each cluster in nougat, roll into a ball, and freeze 20 minutes. Melt the rest of the chocolate with the coconut oil, stir in the remaining chopped hazelnuts, and dip each ball. Freeze 15 minutes until set. #ferrerorocher #hazelnut #healthydessert #nobake #chocolate
A Ferrero Rocher has 14 ingredients and the second one is palm oil. Mine has 5 🌰 5 free recipes — link in my bio Hazelnut nougat • 2 cups (280 g) roasted hazelnuts • 3 tbsp maple syrup • ½ cup (50 g) almond flour • 1 tsp vanilla extract • Pinch of salt Crunchy center & coating • 250 g dark chocolate (70% or higher) • 1 tbsp coconut oil • ½ cup (70 g) roasted hazelnuts, chopped Roast the hazelnuts 10 minutes at 350°F / 175°C, then rub them in a towel while still warm to remove the skins — that's when they come off easily. Blend most of them 8 to 12 minutes until you get a smooth, runny butter, scraping the sides as you go. Then add the maple syrup, vanilla, almond flour and salt and blend again until you get a soft nougat texture — the food processor is what gives you the smoothest result. Stir some chopped hazelnuts into a little melted chocolate, drop small clusters onto parchment and freeze until firm. Wrap each cluster in nougat, roll into a ball, and freeze 20 minutes. Melt the rest of the chocolate with the coconut oil, stir in the remaining chopped hazelnuts, and dip each ball. Freeze 15 minutes until set. #ferrerorocher #hazelnut #healthydessert #nobake #chocolate

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