Hazelnut Chocolate Rochers | Vegan Ice Cream | NINJA CREAMY | Easy, decadent and delicious…

Hazelnut & chocolate ice cream rochers

These ice cream rochers are of course inspired by the famous Ferrero Rochers, but they are vegan, frozen and even better if I dare to write it! The ice cream is very simple to prepare, I didn’t need to add any sugar, it is brought by the spread and the soy milk. Then,  just choose an excellent chocolate, some good hazelnuts and you have a dessert so appetizing and delicious… Do not hesitate to use this Glaçage Rocher recipe to cover cakes, cookies or other ice cream…

For about 10 Rochers:

For the Hazelnut & chocolate ice cream:

300 g of vanilla soy milk (I use an organic and lightly sweetened milk)

10 g of oatmeal

150 g of hazelnut and chocolate spread (vegan Nocciolata for example)

1. Pour the milk and oatmeal into a saucepan and heat until the milk begins to simmer. Cover and turn off the heat, let it rest for 10 minutes.
2. Blend the milk.
3. Add the hazelnut and chocolate spread and blend again.
4. Pour into the Ninja Creami pint.
5. Store in the freezer for at least 24 hours.
6. The next day, use the “gelato” and “respin” program if necessary.

For the Glaçage Rocher:

250 g of dark chocolate (I used Valrhona’s Tropilia chocolate couverture)

50 g of neutral oil (grapeseed, canola, sunflower…)

50 g of hazelnuts

1. Roast the hazelnuts for 12 to 15 minutes in an oven at 150°C (300°F). They must be golden, but don’t burn them!
2. Rub them in a clean cloth to remove as many small skins as possible.
3. Chop them roughly. With a fine strainer, remove the hazelnut powder.
4. Melt the chocolate in a bain-marie.
5. Add the oil in two steps.
6. Incorporate the chopped hazelnuts. It’s ready!

Assembly of the Rochers:

10 whole hazelnuts

50 g of hazelnut and chocolate spread

1. When the ice cream is ready, fill with ice cream a half-sphere silicone molds (4 centimeters in diameter). Equalize with an angled spatula.
2. Form a small cavity in each half sphere with a small hot spoon, there must be enough room to later add a small amount of spread and 1 hazelnut.
3. Return the molds to the freezer for at least 1 hour.   
4. Remove the molds from the freezer and place a little spread in each half sphere and then 1 hazelnut in half of the spheres.
5. Unmold each half sphere and assemble the balls.
6. Place a ball in the dipping spoon and then immerse it in the chocolate glaçage,  remove the excess of chocolate.
7. Place each rocher on a baking sheet. Return the Rochers for half an hour in the freezer before serving! Bon appétit!

Amazon Affiliate Links:

Equipment:

NINJA CREAMI: https://amzn.to/3OGPM3R

VITAMIX Venturist 1200 Grey: https://amzn.to/3vdyMeA

VITAMIX Hand Blender: https://amzn.to/3PJnffx

Chocolate melting pot:https://amzn.to/3BJhGYy

Semi sphere silicon mold: https://amzn.to/3UsxCqG

Chocolate dipping spoon: https://amzn.to/3C63QRC

Angled spatula: https://amzn.to/3Rau4Xp

Service Utensils:

Spring Chef Ice Cream Scoop: https://amzn.to/3A77XdO

Zeroll Gelato Spade: https://amzn.to/3PARZhQ

Ingredients:

Valrhona Tropilia Dark Chocolate: https://amzn.to/3BIYags

Nocciolata hazelnut & cocoa spread (vegan): https://amzn.to/3R9cjHX