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Pièce de résistance is the definition of this Chocolate Ferrero Rocher Glaze. A shiny chocolate coating studded with crunchy nuts turns anything from ho-hum into the highlight focal point of any occasion. Whether you want to create a show-stopping finish to a homemade dessert or you want to spruce up a store-bought or box-mix dessert, this glaze is your ace card to make any sweet treat you serve an a-list attraction.

You may be scratching your head at the thought of this glaze, but this is a common coating to a lot of French mousse-based desserts. While the type of chocolate and the type of nut varies, it always has a distinct shiny chocolate shell studded with finely chopped nuts.

While you may think a glaze doesn’t call for a recipe, getting chocolate to the right temperature is a temperamental task. If overcooked, the chocolate seizes with a broken, grainy texture, while if the glaze is undercooked, you get a wet matte sauce.

I used a chocolate cake as a base for my glaze, but you can use any sort of cookie or brownie as well. Prep your chocolate, oil, and nuts, and you’re ready to begin!

Start by melting your chocolate and vegetable oil in a bowl set over simmering water. This method allows for even melting and prevents the chocolate from seizing.

Once melted, fold in the chopped nuts. Traditionally, the truffle is made with hazelnuts, but those can be pricey and not always available all year round. Here, I used chopped almonds, but you can use any sort of nut.

Pour over the cake and let it harden in the fridge. If dipping cookies make sure to set them on a parchment-lined baking tray and set them in the fridge too to harden up.

The glaze firms up just like the chocolate truffle version.

Chocolate Ferrero Rocher Glaze gives just enough smooth and crunchy contrast to the cake. The nuts add just enough contrast without overpowering the smooth richness of the chocolate.

This also works wonders as a dip for shortbread, chocolate chip cookies, or even ice cream sandwiches, the sky’s the limit!

You can eat it like a fondue on cookies or fruits, or you can let it harden, and bring it to an event or give it as a gift. No one has to know how easy this actually is!

Yield(s): Makes about 3 cups (enough for an 8" cake and a dozen cookies)

15m prep time

5m cook time

1h 5m inactive

Rated 5.0 out of 5
Rated by 2 reviewers

Allergens: Nuts

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  • 8-inch cake (can be made with cake mix and 2 cans of frosting), cookies, fruits (for coating and dipping)
  • 2 1/2 cups milk chocolate chips
  • 1/4 cup vegetable oil
  • 3/4 cup finely chopped almonds
  1. If you're coating a cake, frost cake, smoothing out the sides and top. Set cake on a wire rack set over a parchment-lined baking sheet. Refrigerate until ready to use. If you're coating cookies and fruits remove the cookies from the packaging. Wash the fruits, making sure to dry them very well.
  2. Fill a small saucepan with a few inches of water and set over medium heat and bring to a simmer.
  3. Set a heat-safe bowl over the saucepan and add in the chocolate chips and vegetable oil.
  4. Melt until it looks smooth without any lumps.
  5. Fold in chopped almonds. Let the mixture cool for a few minutes. If you want to be super accurate you can use a thermometer. When a thermometer reads 95°F, it is ready to use. Once it is slightly less warm (or 95°F), pour the glaze over the cake. With the remaining glaze, use it as a dip for cookies and fruits. It can be reheated again if needed.
  6. Let the cake (or cookies and fruits) rest in the fridge for 60 minutes before serving.

Recipe adapted from Sweetly Cakes.