Homemade Ferrero Rocher

Grind 120g of roasted peanuts (skinless) and 80g of butter cookies in a blender until a coarse crumb forms.

Transfer the ground mixture to a bowl.

Add about half a cup of melted 50% dark chocolate to the dry mixture and lightly incorporate.

Add three tablespoons of hazelnut spread to the mass and mix until you achieve a consistency that allows you to roll the balls.

Shape the mixture into small balls (yielded 20 units).

Melt 300g of milk chocolate, using the microwave in short 30-second intervals, stirring between each interval until completely liquid.

Coarsely chop some Brazil nuts to use as a topping.

Dip the peanut balls into the melted chocolate and then cover them with the chopped nuts.

Refrigerate the candies for approximately 5 minutes to allow the coating to firm up.