Ann Reardon

Giant Ferrero Rocher Recipe

giant candy bar how to cook that

Do you want to do giant things with your life? Me too, watch this weeks video and you’ll be inspired by the wonderful people who get the giant 6kg (13.23 pounds) Ferrero Rocher. You should see the look on their faces when they unwrap it, priceless. We have been doing the giant candy bar recipe series for a while now, if you’ve only just found How To Cook That then you can check out the others here…


Giant KitKat Recipe, Giant Twix Bar & Giant Snickers Bar and more.



To make your very own giant Ferrero Rocher Chocolate you will need:

Hemisphere pan
hemisphere silicone mold

The quantities given below will make 2 halves (hemispheres) or 1 whole giant Ferrero Rocher

2 packets of rolled wafer ice cream cones (the product I used had 24 cones in a pack)
Preheat your oven to 180C (356 degrees Fahrenheit) to crisp the wafers.

Hazelnut Ganache:
600g (21.16 ounces) dark chocolate (check that it contains cocoa butter, you want it to taste amazing)
1800g (63.49 ounces) milk chocolate (use real chocolate containing cocoa butter)
800mL (27.05 fluid ounces) or 3 1/3 cups cream (35% fat)
750g (26.46 ounces) nutella

For the hazelnut centre:
2 egg whites
60g (2.12 ounces) or 1/2 cup icing sugar
60g (2.12 ounces) or 1/2 cup ground hazelnuts
20g (0.71 ounces) or 1 Tbsp and 1 tsp sugar
30g (1.06 ounces) or 1/4 cup chopped hazelnuts

For the topping:
Additional 150g (5.29 ounces)  or 1 cup of chopped hazelnuts
800g (28.22 ounces) milk chocolate tempered

giant ferrero rocher recipe how to cook that

For the wrapping
1 roll shiny gold paper
1 sheet brown cardboard
1 roll masking tape

ferrero rocher recipe ann reardon
With thanks to thankyou. group for agreeing to be in this video, being awesome and eating lots of chocolate!

by Ann Reardon How To Cook That
Copyright © 2015 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

137 Comments View Comments

  1. hi ann does fake or compound chocolate
    need to be tempered? please reply!

  2. How long time does it take to make it?

  3. Hi Ann can you make a raffaello and a bounty bar chocolate? 🙂

  4. What is the size of the hemisphere pan? I would like to make it but I don’t see the size anywhere

    • Hi Emily Meijs, If you click on the hemisphere pan link it will take you to the pan on amazon with it’s sizing. The one Ann used was 8 inch x 4 inch.

      • I’m making this right now!

  5. That’s great, i wanna make one.

  6. Hello

    Can i please have the method as to how to make this?

  7. Can u send me a video or step by step directions on how to make this cuz I’d love to make one for my boyfriend. An I don’t want to mess it up.

  8. I will consider making this for Mother’s Day but smaller. My mum loves Ferraro Roche. Thank you how to cook that for the idea

  9. What are the measurements of the hemisphere pan?

    • Hi Evelien, If you click on the hemisphere pan link it will take you to all those details and a sample product.

  10. How would I make mini Ferrero Rochers?

  11. I tried to make it, but I was having problem making the hazelnut centre.. it always turned up too soft, may I know the temperature and the time needed in the oven ?? thx

    • Hi Sean, It sounds like it may need to cook for longer. If shouldn’t be solid, but more like a crunch macaron. If it softer than that cook it for longer. Ann made this quite a while ago and can’t recall how long it took but she used a moderate oven around 180 C

  12. Hi, I planning on making this for my mum for Christmas, how long do you think it will keep?

  13. Hi, i am going to try this recipe. Im in AUS but i don’t know where to find the equipment? i clicked the links for amazon but it says it cannot ship to my address? Do you know anywhere else i can purchase the equipment? Thank you

    • Hi Caprice, a quick online search of australian baking suppliers show that you get these easily in australia.

  14. hi. i am going to try this recipe. but i’m thinking of using tuile cookie batter instead of the wafer cones. would just like your advice on that though. thank you. 🙂

    • Hi Alicia, Given the nature of tuile mix, you wouldn’t be able to bake it in the same way. You could cook it flat and then while hot, mold it over an upside down bowl and shape as it cools. Whether or not it willbe strong enough to take the weight of the chocolate coating and filling is questionable. You would have to experiment with that.

  15. what if my oven has med.low, medium and high what should be its temperature?

  16. This is when it got opened, it was delicious! Next on my list to make is the sour snake!

    • Hi Michelle, You did an awesome job. Well done!

  17. Thankyou for sharing the recipe!

  18. Your blog is really amazing. Ive been planning to make this for my bestfriend because she really loves ferrero rocher. Thank you for this finally I can make my own giant ferrero rocher.

    • Happy Making Criz!

  19. I tried to do it it was amazing you are a good cook

  20. I cooked my shell like you said and it is not hard, the edges are but not the bottom of it. I did put it back in the oven but its still soft. It is humid here, could that be part of the reason? Could I put it in the refrigerator?

    • Hi Linsey, its possible that the shells were a little too wet or that that the humidity is having an impact. Ann suggests leaving the shells in a low oven for longer. Once it is done use it straight away as if you have high humidity and its left sitting out, the shells will go soft. Putting it in the fridge won’t help.

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