Indulge in the irresistible allure of Luke Hines' decadent white chocolate rochers, crafted with the sweetness of Lakanto's monkfruit sweetener. Prepare to savour the exquisite melt-in-your-mouth goodness that awaits.
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Makes: |
12 |
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Difficulty Level |
easy - medium |
INGREDIENTS
'Ferrero' Filling- 250 g (1 cup) hazelnut butter
- 125 g (½ cup) coconut butter, melted
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110 g (½ cup) raw cacao butter, melted
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3 tablespoons Lakanto Maple Flavoured Monk fruit Syrup
White Chocolate Coating
- 110 g (½ cup) raw cacao butter, melted
- 125 g (½ cup) coconut butter
- 3 tablespoons Lakanto Monkfruit Sweetener
- 1 teaspoon vanilla bean paste or extract
- 60 g (½ cup) roughly chopped toasted hazelnuts
METHOD
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For the filling, blitz all the ingredients in a food processor or high-speed blender to form a thick paste.
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Spoon the filling mixture evenly into 24 half-sphere silicone chocolate moulds, each about 30 mm in diameter. Transfer to the freezer and leave for 1 hour to chill and firm.
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Meanwhile, for the white chocolate coating, warm the cacao butter, coconut butter, sweetener of choice and vanilla in a saucepan over very low heat. Stir gently until well combined, then set aside to cool slightly. Once chilled, unmould the half spheres. Press the flat side of each half sphere on a warm, flat surface to melt the filling slightly, then press another half sphere on top to join and form a complete sphere.
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Using a spoon, lower the sphere into the white chocolate to coat, then transfer to a wire rack set over a chopping board. Sprinkle with the chopped hazelnuts. Repeat with the remaining ingredients, then return to the freezer to set for 20–30 minutes.
Tips:
- If you’d like a thicker white chocolate coating, before sprinkling with the hazelnuts, re-freeze the spheres with one layer, then do another layer before applying the nuts.
RSLA0387*