Gluten free rocher light
chocolates
- DIFFICULTY: Easy
- PREPARATION TIME: 2H 45 m
- COOKING TIME: 0
- PORTIONS: 8 Rocher
Introduction:
The rocher light and gluten free chocolates are small delicious delights. Very easy to make and without cooking! In the dough I did not use cookies or waffers but they are prepared with only dark chocolate, peanut butter, hazelnuts and flavorings. The dough is made in a few minutes, mixing all the ingredients and then letting it rest in the fridge for a few hours. The rocher light chocolates are really delicious, it seems to taste a real Ferrero Rocher but gluten free, sugar free and butter free. Also perfect for those who follow a healthy diet and love to take care of their well-being. Have I convinced you? Then let’s go and prepare these delicacies!
450 g of dark Chocolate 85%
1 sp (generous) of Peanut Butter
1 sp of Agave syrup
Q.b. natural Vanilla powder flavor
Q.b. Whole hazelnuts
70 g of chopped Hazelnuts
100 ml of sugar free Coconut milk
Bowl
Small saucepan
Whip
Electric blender
Ice cream spoon / regular spoon
Baking paper
- Store the chocolates in an airtight container for 4-5 days.
- Peanut butter cannot be replaced because it has a chocolate structure.
- To give a more aromatic touch you can add tangerine zest to the dough.
Method:
Melt part of the chocolate in a bain-marie (300 g), as soon as it is completely melted always in the saucepan, over low heat, add the peanut butter and stir, after a minute pour in the coconut milk, vanilla and agave syrup. Mix all the ingredients well for a few minutes and then pour everything into a glass bowl. Let it cool for 10 minutes and then transfer to the refrigerator for 2 hours. After 2 hours, melt the remaining chocolate in a saucepan. Take the chocolate back from the fridge, when the mixture has taken shape, remove with a spoon and form balls with your hands, the size depends on your tastes. In each ball insert a whole hazelnut and continue to shape the sphere in your hands. Roll the balls in the chopped hazelnuts and dip them in the melted chocolate and leave the other half with only the grain. Let it dry in the fridge for 30 minutes. The gluten-free rocher chocolates are ready!
